Written By RV Recipes on Friday, February 1, 2019 | February 01, 2019
Spinach and Feta Damper, this recipe was sent in by Joyce from NSW and she mentions that you can also cook this over the camp fire if you wrap the lot in foil.
None the less, the oven works best in this case scenario, enjoy!
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
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.
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.
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.
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