Spanakopita Galette

Flaky, golden, and overflowing with savory goodness, this Spanakopita Galette is a rustic twist on a classic Mediterranean favorite. Imagine buttery puff pastry gently hugging a creamy filling of wilted spinach, tangy feta, smooth ricotta, and fragrant herbs. The scent of garlic and dill fills the kitchen as it bakes, while the edges crisp up beautifully to a deep golden brown. One bite, and you’ll get layers of crunch, creaminess, and just the right amount of salt and spice. It’s cozy, hearty, and impossibly delicious.

Behind the Recipe

This recipe came about on one of those chilly Sunday afternoons when the fridge was sparse but the craving for something comforting was real. Inspired by traditional spanakopita but craving something a little more rustic and relaxed, I decided to go free-form with a galette. The result was so good, it quickly became a go-to for brunches, lunches, and those weeknights when I want something that feels fancy but takes very little fuss.

Recipe Origin or Trivia

Spanakopita hails from Greece, where it’s traditionally made with layers of delicate phyllo dough and a filling of spinach, feta, herbs, and sometimes leeks or scallions. It’s a staple in Greek households, often served as a snack or part of a mezze spread. The galette version swaps phyllo for puff pastry, making it more accessible and perfect for home bakers who want all the flavor with less work. The rustic fold-over style also gives it a countryside charm that’s hard to resist.

Why You’ll Love Spanakopita Galette

There’s so much to love here, whether you’re cooking for a cozy dinner or entertaining friends.

Versatile: Serve it as a main dish, appetizer, or even as a breakfast slice the next day. It fits into any meal of the day.

Budget-Friendly: Uses affordable pantry staples and a single sheet of puff pastry. It’s impressive without a hefty price tag.

Quick and Easy: No need to layer phyllo dough. The puff pastry makes it simple and mess-free.

Customizable: Add mushrooms, sun-dried tomatoes, or swap the cheeses. It’s a flexible canvas for flavor.

Crowd-Pleasing: Golden pastry and creamy filling are a combo no one can resist. It’s always a hit at gatherings.

Make-Ahead Friendly: You can prep the filling in advance and assemble just before baking.

Great for Leftovers: Reheats beautifully and even tastes amazing at room temperature.

Chef’s Pro Tips for Perfect Results

Want that galette to turn out like a showstopper every time? Here’s what works like magic:

• Use room temperature puff pastry so it folds easily without tearing.
• Squeeze out as much moisture from the spinach as possible to avoid a soggy bottom.
• Chill the assembled galette for 10–15 minutes before baking to help it keep its shape.
• Don’t skimp on the egg wash. It gives that stunning golden crust.
• Bake it on parchment paper for easy cleanup and an evenly cooked bottom.

Kitchen Tools You’ll Need

You won’t need anything fancy to bring this dish to life, just a few essentials:

Large Skillet: For sautéing onions, garlic, and spinach.

Mixing Bowl: To combine the cheesy filling.

Baking Sheet: To support and bake the galette.

Parchment Paper: Prevents sticking and makes cleanup easy.

Sharp Knife or Pizza Cutter: For slicing and serving clean edges.

Ingredients in Spanakopita Galette

The beauty of this recipe lies in the harmony between earthy greens, creamy cheeses, and flaky pastry. Here’s what you’ll need:

1. Fresh Spinach: 8 cups, roughly chopped. The star green that gives body, flavor, and nutrients.
2. Feta Cheese: 1 cup, crumbled. Adds tang and saltiness to the filling.
3. Ricotta Cheese: 1/2 cup. Makes the mixture creamy and smooth.
4. Yellow Onion: 1 small, finely diced. Brings sweetness and depth.
5. Garlic Cloves: 3, minced. Adds a punchy, savory aroma.
6. Olive Oil: 2 tablespoons. Used to sauté and bring richness.
7. Fresh Dill: 2 tablespoons, chopped. Brings brightness and that classic Greek flavor.
8. Nutmeg: 1/4 teaspoon. A warm hint that ties everything together.
9. Lemon Zest: From 1 lemon. Lifts the flavor and adds freshness.
10. Salt: 1/2 teaspoon. Balances and enhances all other flavors.
11. Black Pepper: 1/4 teaspoon. For a gentle kick and warmth.
12. Puff Pastry Sheet: 1, thawed. The flaky, golden shell that wraps it all together.
13. Egg: 1, beaten. For brushing and that golden finish.
14. Sesame Seeds: 1 tablespoon. Optional, but adds a nutty crunch.

Ingredient Substitutions

No need to stress if you’re missing something. Here are some quick swaps that work well:

Fresh Spinach: Frozen spinach (just thaw and squeeze out moisture).

Feta Cheese: Goat cheese or grated parmesan.

Ricotta Cheese: Cottage cheese or cream cheese.

Fresh Dill: Dried dill (use half the amount) or fresh parsley.

Puff Pastry: Pie crust or crescent dough sheet.

Ingredient Spotlight

Feta Cheese: This salty, crumbly cheese gives the galette its signature tang and richness. It balances beautifully with the mellow ricotta and earthy spinach.

Fresh Dill: A key herb in many Greek dishes, dill adds a fresh, grassy pop that cuts through the creaminess of the filling.

Instructions for Making Spanakopita Galette

Now let’s bring it all together in the most delicious way possible.

1. Preheat Your Equipment:
   Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a skillet, heat olive oil and sauté onions until soft. Add garlic and cook for another 30 seconds. Toss in spinach and cook until wilted. Remove from heat and let cool slightly. In a bowl, mix spinach mixture with ricotta, feta, dill, nutmeg, lemon zest, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Place puff pastry on the lined baking sheet and gently roll it out into a rough circle, about 12 inches wide.
4. Assemble the Dish:
   Spoon the filling into the center of the pastry, leaving a 2-inch border. Fold the edges over the filling, pleating as you go to form a rustic edge.
5. Cook to Perfection:
   Brush the folded edges with beaten egg and sprinkle with sesame seeds if using. Bake for 30 to 35 minutes or until golden brown and puffed.
6. Finishing Touches:
   Let it rest for a few minutes before slicing. This allows the filling to set slightly and makes it easier to serve.
7. Serve and Enjoy:
   Slice into wedges and serve warm or at room temperature. Trust me, it’s worth every bite.

Texture & Flavor Secrets

The contrast is everything here. The crisp, buttery layers of the puff pastry play perfectly against the creamy, savory filling. The slight saltiness of feta, mellowed by ricotta, meets the bright zing of lemon zest and the herby freshness of dill. The soft interior paired with the flaky crust gives each bite a satisfying crunch and melt-in-your-mouth finish.

Cooking Tips & Tricks

Don’t worry if it’s your first galette rodeo. These tips will guide you through:

• Let the filling cool before adding it to the pastry to avoid soggy spots.
• Don’t overfill the center or the pastry might tear when folding.
• Use parchment paper for easy transfer and crispier results.
• Add a touch of extra feta on top before baking for an extra cheesy crown.

What to Avoid

It’s easy to get excited and rush, but keep these things in mind:

• Overloading with spinach without draining moisture will make it soggy.
• Forgetting the egg wash can result in pale, dull pastry.
• Skipping seasoning leads to bland results, so don’t forget salt, pepper, and lemon zest.

Nutrition Facts

Servings: 6
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can easily prepare the spinach-cheese filling a day ahead and keep it chilled. Assemble the galette just before baking for the best texture. Leftovers keep well in the fridge for up to 3 days. Reheat in a toaster oven or air fryer to restore the crust’s crispness. You can also freeze it baked or unbaked. Just thaw before baking.

How to Serve Spanakopita Galette

This galette pairs beautifully with a crisp green salad or a side of roasted tomatoes. It’s great for brunch with poached eggs or as a light dinner alongside lentil soup. A dollop of Greek yogurt on the side adds creaminess and tang.

Creative Leftover Transformations

Leftovers? Lucky you. Here’s how to give them new life:

• Warm slices and serve with fried eggs for breakfast.
• Cut into bite-sized squares for a party platter.
• Reheat and crumble into a wrap with roasted veggies for a delicious lunch.

Additional Tips

For the best results, bake your galette on the lower third of the oven to help the bottom crisp up. Always taste your filling before assembling to adjust seasoning. And don’t forget to press out as much spinach moisture as possible for a cleaner bake.

Make It a Showstopper

For a visual upgrade, brush the crust with egg yolk for extra shine and sprinkle sesame or nigella seeds for contrast. Garnish the center with fresh dill sprigs and lemon zest curls just before serving.

Variations to Try

• Mushroom Spinach Galette: Add sautéed mushrooms to the filling for an earthy twist.
• Vegan Version: Use dairy-free ricotta and feta alternatives, plus plant-based puff pastry.
• Mini Galettes: Make individual portions by cutting smaller pastry rounds.
• Mediterranean Touch: Add chopped sun-dried tomatoes or olives to the filling.
• Spicy Kick: Mix in a pinch of chili flakes or a diced jalapeño.

FAQ’s

Q1: Can I use frozen spinach?

Yes, just make sure to thaw and squeeze out all the moisture before using.

Q2: Can I make this ahead of time?

You can prepare the filling ahead, but it’s best to assemble and bake fresh for the flakiest crust.

Q3: Is there a gluten-free version?

Use a gluten-free puff pastry and check that your cheeses are certified gluten-free.

Q4: Can I serve it cold?

Yes, it tastes great at room temperature and makes an excellent lunchbox treat.

Q5: Can I freeze the galette?

Yes. Wrap tightly and freeze baked or unbaked. Thaw before baking or reheating.

Q6: What herbs can I substitute for dill?

Parsley, mint, or chives work well if you don’t have dill on hand.

Q7: Can I use phyllo instead of puff pastry?

You can, but the process is more delicate and requires layering with melted butter.

Q8: How do I keep the bottom from getting soggy?

Drain your spinach well and bake on parchment for a crisper base.

Q9: What can I serve it with?

Try a lemony arugula salad, roasted veggies, or tomato soup.

Q10: How do I reheat leftovers?

Warm in a toaster oven or oven at 350°F until heated through and crisp again.

Conclusion

If you’re looking for a dish that’s equal parts comforting and impressive, the Spanakopita Galette is your answer. With its flaky crust, creamy filling, and just the right amount of savory punch, it’s the kind of recipe that turns a simple dinner into something unforgettable. Trust me, you’re going to love this.

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