Spinach & Feta Galette
ID: a9a52906...
A flaky, buttery puff pastry galette filled with a creamy spinach and rich cheese mixture inspired by traditional Greek spanakopita. It is incredibly easy to make, cooks in under an hour, and serves as an impressive appetizer or light lunch.
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🍳 Cooking Flow
Sauté scallions, garlic, and baby spinach on high heat until wilted and dry. → Stir cream cheese, crumbled feta, and dried dill into the warm spinach, then let it cool. → Roll out the puff pastry, transfer to a baking sheet, dock with a fork, and spread the filling, leaving a 2-inch border. → Top with gouda cheese, fold edges to create a crust, brush with egg wash, and bake at 400°F until golden.
Cooking Steps
Brief Cooking Order
Sauté scallions, garlic, and baby spinach on high heat until wilted and dry. → Stir cream cheese, crumbled feta, and dried dill into the warm spinach, then let it cool. → Roll out the puff pastry, transfer to a baking sheet, dock with a fork, and spread the filling, leaving a 2-inch border. → Top with gouda cheese, fold edges to create a crust, brush with egg wash, and bake at 400°F until golden.
Introduction
A flaky, buttery puff pastry galette filled with a creamy spinach and rich cheese mixture inspired by traditional Greek spanakopita. It is incredibly easy to make, cooks in under an hour, and serves as an impressive appetizer or light lunch.
Step 1
Heat olive oil in a large pan over medium heat. Add the sliced scallions and cook for 3 to 4 minutes until they are soft.
Step 2
Add the grated garlic to the pan and warm it through for just a few seconds until fragrant.
Step 3
Increase the heat to high. Add the baby spinach leaves in several batches, seasoning each batch with salt and black pepper. Cook until the spinach is wilted and the released liquids evaporate.
Step 4
Remove the pan from the heat. Add the softened cream cheese and mix thoroughly until it melts and incorporates into the warm spinach.
Step 5
Crumble the feta cheese and add the dried dill into the spinach mixture. Stir well, adjust seasoning with salt and pepper to taste, and set aside to cool completely.
Ingredients List
Important Notes
Ensure the spinach mixture is cooled completely before spreading it on the pastry to avoid a soggy bottom crust.
Cooking the spinach on high heat is essential to quickly evaporate any moisture released by the leaves.
If you prefer, full-fat ricotta cheese can be used instead of cream cheese in equal amounts.
Using parchment paper underneath the pastry makes it much easier to transfer the assembled galette to the baking pan.
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