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  • 300g Spinach or silverbeet
  • 3 cups of self raising flour
  • 80g cold butter
  • 1/2 cup of buttermilk or yoghurt
  • Pinch of salt
  • 1/3 cup of chilled wate


  1. Preheat oven to 180°C.
  2. Line a baking tray with baking paper.
  3. Rinse and chop spinach.
  4. Place spinach in bowl and cover with boiling water. Stand for 30 seconds. Drain and rinse under cold water. Drain again and squeeze excess liquid from spinach.
  5. Place flour, butter and salt in a large bowl.
  6. Rub in butter to make crumbs.
  7. Add spinach, buttermilk and 1/3 cup of chilled water. Mix with a knife until mixture forms a soft dough.
  8. Turn dough out on to a lightly floured surface, knead briefly then pat dough into approx. 18cm circle. Place on prepared tray.
  9. Using a knife dipped in flour mark 8 equal wedges on the damper.
  10. Bake for 25-30 min, until damper is golden brown and sounds hollow when tapped lightly.
  11. Serve with soup