A few weeks ago I made a Pizza Damper, but I thought that I would share this slightly different recipe without the meat.
I made this damper for a work function a while ago and everybody was amazed at how light and tasty it was. For those of you in the northern hemisphere who are entering the colder months of the year, this makes a great accompaniment for pretty much any type of soup.
The recipe came from Australian Good Taste, but I have adapted it to make it a bit cheaper.
This makes enough to serve 6 as a hearty side dish, or cut it into smaller pieces to feed a crowd.
- 3 cups self raising flour
- 100g/3.5 oz butter (salted is fine), chopped into small cubes
- 100g/3.5 oz feta cheese, crumbled
- 200g/7 oz cheese of your choice, grated (I used cheddar)
- 100g/3.5 oz frozen spinach (ideally finely chopped), thawed and excess water removed
- 2/3 cup milk
- 1 egg, lightly beaten
- finely grated parmesan, to top
- Heat your oven to 200C/180C fan forced/390F.
- Put the flour and butter in a large bowl and use your fingertips to rub together until the mixture resembles fine breadcrumbs.
- Using a flat bladed knife, stir in the feta, grated cheese and spinach until evenly distributed.
- Add the milk and egg and stir until combined.
- Use your hands to bring the dough together into a ball and give it a very quick knead (only for a minute or so).
- Spray a non-stick baking tray with cooking spray and then scatter over a little flour.
- Put the dough on the tray and shape it into a disc that is about 23cm/9 inches wide.
- Use a knife to mark the top of the dough into wedges (as many as you need depending on how many people you are serving).
- Top with the finely grated parmesan.
- Bake for 35-40 minutes or until the damper is golden brown.
- Leave to cool slightly before serving, or cool completely and then wrap in foil and cling wrap until required (you can make it the night before you need it with no worries).
- Cut into wedges and enjoy!