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How to make Spinach & feta damper

Yield = 8
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 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

Method

  • Step 1 Preheat oven to 200°C. Dust a baking tray with plain flour. Place the self-raising flour and butter in a bowl. Use your fingertips to rub butter into the flour until the mixture resembles fine breadcrumbs. Stir in the feta, parmesan and spinach.
  • Step 2 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. Use a sharp knife dipped in flour to score the top into 8 wedges. Top with extra parmesan.
  • Step 3 Bake for 35-40 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly.