Description
A rustic twist on a Greek classic, this Spanakopita Galette combines flaky puff pastry with a creamy spinach and feta filling for a comforting, crowd-pleasing dish.
Ingredients
Scale
- 8 cups fresh spinach, roughly chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon nutmeg
- Zest from 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil and sauté onions until soft. Add garlic and cook for 30 seconds. Add spinach and cook until wilted. Let cool slightly.
- In a bowl, combine spinach mixture with ricotta, feta, dill, nutmeg, lemon zest, salt, and pepper.
- Roll out puff pastry on the lined baking sheet into a 12-inch circle.
- Spoon the filling into the center, leaving a 2-inch border. Fold edges over the filling, pleating as you go.
- Brush edges with beaten egg and sprinkle with sesame seeds if desired.
- Bake for 30 to 35 minutes, until golden brown and puffed.
- Let rest for a few minutes before slicing and serving warm or at room temperature.
Notes
- Drain cooked spinach well to avoid a soggy crust.
- Chill assembled galette for 10–15 minutes before baking to help it hold shape.
- Reheat in the oven or toaster oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: spanakopita galette, Greek spinach pie, savory galette, vegetarian pastry, spinach feta tart