Wholesale

LFGF Spinach and Double Cheese Damper

A hearty, savoury damper loaded with spinach, parmesan and feta — perfect for lunch or as a side with soup. The raw dough can be frozen until needed.

Ingredients

  • 1 bunch of spinach
  • 15g of butter
  • 1 medium leek, finely sliced
  • 2 teaspoons of chopped fresh thyme
  • 2 cups of LFGF All-Purpose Wholemeal Flour
  • 2 teaspoons of Gluten Free baking powder
  • 1 teaspoon of pepper
  • 1 cup of grated parmesan cheese
  • ¼ cup of chopped fresh basil
  • 150g (5oz) of feta cheese, crumbled
  • 1 cup of milk

Method

  1. Cook the spinach in water for 1 minute after reaching the boil, then drain and rinse under cold water. Squeeze excess water from the spinach, chop finely.
  2. Melt butter in a pan, add the leek and thyme, and allow to cook, stirring occasionally until leek is soft.
  3. Add spinach to the pan. Stir for about 5 minutes, or until any liquid has evaporated.
  4. Place LFGF All-Purpose Wholemeal Flour and the baking powder into a bowl. Mix well.
  5. Stir in parmesan, pepper, basil, and ¾ of the feta.
  6. Mix in the spinach mixture and add the milk a little at a time. Mix to a soft, sticky dough.
  7. Turn dough out on to a floured surface, knead until smooth.
  8. Divide dough into roll size.
  9. Place on a greased oven tray, brush with milk then sprinkle with the remaining feta.
  10. Bake in a moderately hot oven for around 40 minutes, or until nicely brown.
  11. Serve warm with butter or without.

Handy Hints

  • Wetting your hands when shaping bread dough will stop the dough sticking to your hands.
  • Add 1 teaspoon of gluten free baking powder for each cup of LFGF flour for self-raising flour.

Notes

  • The raw dough can be frozen until needed.
  • Great for lunches the next day. Store in a container in the fridge.