Name: Spinach & Feta Galette
Yield: 8
Cuisine: Greek
Ingredients: 1 sheet (500g) puff pastry, thawed; 1 pound baby spinach leaves; 3-4 tablespoons olive oil; 3-4 scallions, thinly sliced; 3 garlic cloves, grated; salt, to taste; freshly cracked black pepper, to taste; 8 oz (230g) cream cheese, softened; 6 oz (170g) feta cheese; 3 oz (90g) gouda cheese, shredded; egg wash: 1 yolk plus 2-3 tablespoons milk

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Who knew veggies could be so delicious?

Watch the Video:

Get ready to fall in love with this delicious spinach and feta galette. It has all the flavors of spanakopita in a flaky, buttery puff pastry crust and comes together in under an hour. The filling is similar to the perfected spanakopita filling that I use in my spanakopita-type recipes, except this time, I’m cooking the filling first. I’ve tried it both ways, but cooking the spinach first ensures it cooks in the short amount of time the puff pastry takes to become flaky, golden brown. Plus, the spinach releases too much water while cooking in the puff pastry, making the crust wet and soggy. Trust me, this recipe is the best way to get an absolutely divine showstopper on the table to share.

Why you’ll love this Creamy Spinach Galette

Buttery, flaky, crispy puff pastry

Melt-in-your mouth spinach

Creamy, garlicky cheeses

An easy, flaky, buttery, creamy, cheesy, herby spanakopita galette everyone will love!

A few easy ingredients

Puff pastry -thawed
Baby spinach leaves
Olive oil -try the one in our shop straight from my family’s olive trees in Crete!
Scallions -thinly sliced
Garlic cloves -grated
Salt
Freshly cracked black pepper
Cream cheese – softened to room temperature or full-fat ricotta cheese
Feta cheese -crumbled from a block for the best flavor
Gouda cheese -shredded
Egg wash -1 yolk plus 2-3 tablespoons milk
Dill -optional for a fresh, herby flavor

How to make Spinach and Feta Galette

Make the Spinach Filling:

Heat a large pan over medium heat.
Add the oil, scallions, and a pinch of salt and cook until the scallions are softened.
Then, add the garlic and warm through for a few seconds until fragrant.
Increase the heat to medium-high and add the spinach leaves in a few batches, seasoning each batch with salt and pepper. The high heat will help the spinach wilt and evaporate any liquid released. Once each batch wilts, add the next until all the spinach has cooked and wilted.
Remove the pan from the heat and stir in the cream cheese until incorporated.
Crumble the feta cheese into the mixture, mix together, and taste.
Season with salt and pepper if needed.
Add a teaspoon of dried dill if desired and allow the filling to cool to room temperature.

Assemble the Galette

Preheat the oven to 400 °F, 200 °C.
Lightly dust some flour over your work surface.
Roll out the pastry to be 14 inches round (see video).
Dock the pastry with a fork and transfer to a baking tray lined with parchment paper.
Spread the filling over the pastry, leaving a 2-inch border.
Fold the edges of the pastry over to create a crust.
Whisk the egg wash ingredients until smooth and brush the egg wash over the crust.
Sprinkle the gouda cheese over the spinach filling.
Bake on the center rack of the preheated oven for 25-35 minutes.

Serving

Your house will smell incredible, and you’ll want to eat this right away. However, let your galette cool down so the pastry has time to settle and the spinach and cheese have time to set. Cut it like a pie to get at least eight slices and serve it as an appetizer at any gathering. It will be a beautiful addition to any table, and your guests will rave over how ridiculously delicious it is. If you’d like a variety of galettes at your next party, try my Zucchini and Feta Galette, Potato and Leek Galette, and Greek Style Apricot Phyllo Galette with Custard. You’re going to love them all. Kali Orexi!

Spinach & Feta Galette

Yield: Serves 8

this spinach and feta galette in a buttery flaky puff pastry crust is packed with flavor. Who knew veggies could be so delicious!

Ingredients

1 sheet (500g) puff pastry, thawed
1 pound baby spinach leaves
3-4 tablespoons olive oil
3-4 scallions, thinly sliced
3 garlic cloves, grated
salt, to taste
freshly cracked black pepper, to taste
8 oz (230g) cream cheese, softened
6 oz (170g) feta cheese
3 oz (90g) gouda cheese, shredded
egg wash: 1 yolk plus 2-3 tablespoons milk

Instructions

Preheat the oven to 400 °F, 200 °C.

Make the Spinach Filling:

Heat a large pan over medium-heat. Add the oil and scallions and a pinch of salt. Cook the scallions until softened.

Add the garlic and warm through for a few seconds until fragrant.

Add the spinach leaves in a few batches. Increase the heat to medium-high and season each batch with salt and pepper. The high heat will help the liquid thatthe spinach releases evapotrate. Once each batch wilts add the next until all of the spinach has cooked and wilted.

Remove the pan from the heat and add the cream cheese. Mix together until incorporated. Crumble the feta cheese into the mixture, mix together and taste. Season with salt and pepper if needed. Add a teaspoon of dried dill if desired. Allow the filling to cool to room temperature.

Assemble the Galette:

Lighty dust some flour over your work surface. Roll out the pastry to be 14-inches round (see video).

Dock the pastry with a fork and transfer to a baking tray lined with parchment paper.

Spread the filling over the pastry leaving a 2-inch border.

Fold the edges of the pastry over to create a crust.

Combine the egg wash ingredients together and whisk until smooth. Brush teh egg wash over the crust.

Sprinkle the gouda cheese over the spinach filling.

Bake on the center rack of the preheated oven for 25-35 minutes.

Kali Orexi!

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