This Spinach and Feta Damper is a favourite all year round, with its crumbly crust you can add extra spices or pumpkin for added flavour or keep it just the way it is – cheesy and delicious. Enjoy!
- Plain flour to dust
- 450g (3 cups) self-raising flour
- 100g butter, chilled, chopped
- 200g feta, crumbled
- 70g (1 cup) shredded parmesan
- 60g baby spinach leaves, coarsely chopped
- 160ml (2/3 cup) milk
- 1 egg, lightly whisked
- 1 1/2 tablespoons shredded parmesan (& extra)
- Pinch of freshly ground black pepper
- Preheat oven to 200°C. Dust a baking tray with plain flour. Place the self-raising flour and butter in a bowl. Using your fingertips, rub butter into the flour until the mixture resembles breadcrumbs. Stir in the feta, parmesan, spinach and pepper.
- Add the milk and egg to the flour mixture. Stir until well combined. Turn onto a lightly floured surface. Use your hands to bring the dough together. Knead for 1-2 minutes or until smooth. Shape dough into a 20cm disc. Place on the prepared tray. Using a large sharp knife, dipped in flour, score the top into 8 wedges. Top with extra parmesan
- Bake for 35-40 minutes or until golden and the loaf sounds hollow when tapped. Remove from oven and place on a wire rack to cool.