When you add fetta and spinach together its a marriage made in Heaven

I make so many things using Spinach and feta and this one is so delicious and easy.


Prep + cook Time 1 hour 10 minutes + standing time
Serves 8

Ingredients

1 tablespoon olive oil
1 medium brown onion (150g) finely chopped
300g baby spinach leaves
1 teaspoon thyme leaves
1 tablespoon fresh dill finely chopped
2 cups (300g) self-raising flour
1/2 cup wholemeal self-raising flour
50g cold butter, chopped coarsely
1 cup grated parmesan cheese
1 cup butter milk( see note below)
1 egg
60g Danish fetta cheese , crumbled

METHOD

1. Heat oil in large frypan; cook onion stirring until softened. Add washed and drained spinach ; stirring until wilted. Remove from heat. When cool enough to handle, squeeze out excess liquid. Combine spinach, onion and herbs in a medium bowl and season with salt n pepper.

2. Preheat oven to 200°C / 180°C fan-forced. Line a large baking tray with baking paper.

3. Sift flours into a large bowl; rub in butter. Stir in half the parmesan. Make a well in the centre, stir in combined buttermilk and egg. Mix to a soft sticky dough.

4. Knead dough gently on a floured surface until smooth.

5. Press dough into a 20cm x 30cm rectangle. Spread spinach mixture over dough leaving a 2cm strip along one long side. Sprinkle remaining parmesan and the fetta over spinach.

6. Roll up firmly starting at the other long end.

7. Using a sharp knife, cut the top of dough to make eight slices, without cutting all the way through. Brush with a little extra butter milk.

8. Bake Damper on the oven tray for about 40 min or until loaf sounds hollow when tapped. Stand 30 minutes before serving.

This Damper is better eaten on the day

Enjoy

Suzanne

NOTES

You can use store purchased buttermilk or make your own

Buttermilk Substitute:​

Any of these options will work great in a recipe, just pick the best one for you based on what you have in your pantry and fridge.

• 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
• 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
• 1 cup buttermilk = 1 cup plain yogurt
• 1 cup buttermilk = 1 and ¾ teaspoon cream of tartar + 1 cup of milk

How to make Buttermilk:​

For the vinegar option, simply pour 1 Tablespoon vinegar into a measuring cup for 1 cup, then fill the rest of the cup with milk. Carefully stir the mixture then let it sit for 5 minutes. If you don't have vinegar, check out other easy alternatives above.

All other alternatives just mix together