Cheesy spinach damper with rosemary butter

"Damper is about as Aussie as food can get, and this is my kind of green and gold – the fresh spinach and crisp cheese crust make it look and taste fantastic! It’s best served warm, and is perfect for an Australia Day lunch." - Georgia Barnes

Recipe «Cheesy spinach damper with rosemary butter» presented in category Recipes / Desserts, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 375g self-raising flour, 150g butter, chopped, 1 1/2 cups baby spinach leaves, chopped, 250ml full-cream milk, plus extra, for brushing, 1 garlic clove, crushed , 105g coarsely grated vintage cheddar, 1 tablespoon finely chopped fresh rosemary .

Ingredients:

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

Instructions

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.