| | Cheesy spinach damper with rosemary butter
Cheesy spinach damper with rosemary butter
Cheesy spinach damper with rosemary butter 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
  2. Place the flour and 50g butter in a food processor. Season well. Process for 10-20 seconds, until the mixture resembles fine crumbs. Add the spinach, milk, garlic and 1 cup cheddar. Process until mixture comes together in a soft dough. Use damp hands to transfer to a well-floured surface. Knead until smooth. Shape into a 2-3cm thick disc with straight sides (this helps it rise). Place on prepared tray. Use a lightly floured knife to score 8 wedges, about 1cm deep.
  3. Brush dough with a little milk and sprinkle with remaining 1/4 cup cheese. Season. Bake for 25-30 minutes or until golden brown and the bottom sounds hollow when tapped.
  4. Combine rosemary and remaining 100g butter in a bowl. Season. Serve with warm damper and toppings of your choice (see notes), if using.
Time for preparing:
30 min.


  • 375g (2 1/2 cups) self-raising flour
  • 150g butter, chopped
  • 1 1/2 cups baby spinach leaves, chopped
  • 250ml (1 cup) full-cream milk, plus extra, for brushing
  • 1 garlic clove, crushed
  • 105g (1 1/4 cups) coarsely grated vintage cheddar
  • 1 tablespoon finely chopped fresh rosemary