Rustic Spinach and Feta Galette

Hey friends!

So, I’m not a vegetarian, but I still try to reduce my meat consumption, and I really enjoy dishes that showcase vegetables.

That’s exactly what we have here with this rustic spinach and feta galette.

The inspiration behind this recipe

The idea for this recipe came to me after seeing a post by Papilles&Pupilles featuring a Greek recipe: Spanakopita. These are little filo pastries with feta and spinach. The next day, Yotam Ottolenghi posted filo rolls filled with spinach and feta. Coincidence? I don’t think so…

I had just bought some spinach and feta, and had leftover savory shortcrust pastry in the fridge. That was all I needed!!

A rustic spinach and feta galette, my way

I mostly followed the recipe with my usual 2–3 tweaks to create this rustic spinach and feta galette:

* shortcrust pastry (as you guessed)

* added fresh herbs from my garden (chives and parsley)

* a touch of honey, because I love the combo of feta and honey

* and I turned it into a shareable galette instead of individual pastries.

For a full dinner…

On the side, I made a salad with romaine hearts and cherry tomatoes. Perfect dinner!! I should mention that the homemade savory shortcrust pastry really makes a difference in taste—don’t skip it, especially since it takes just 3 minutes to prepare…

You can also make this galette with my quick puff pastry. You’ll love it!

My rustic spinach and feta galette as an appetizer

Naturally, the success of this rustic spinach and feta galette recipe instantly inspired me to try a filo pastry version for fun appetizers… Coming soon… For that version, you’ll need to adjust baking time and temperature: 15 minutes at 180°C (355°F).

One last tip

Last note: I used large spinach leaves here. I think for the filo brick or samosa version, I’ll go with baby spinach—it’ll be easier to fill the filo dough.

That being said, here are the tools you’ll need:

A sauté pan (mine is the Prima Matera De Buyer) or a Dutch oven,

A rolling pin,

A pastry brush

And a baking mat or parchment paper.

That’s it, time to get started.

The recipe, Chef!

Print Recipe

Rustic Spinach and Feta Galette

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vegetarian – Mediterranean

Serves: 4 Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 30 min

Ingredients

• 250 g of savory shortcrust pastry
• 300 g of fresh spinach
• 100 g of feta cheese
• 1/2 onion
• 2 tablespoons of olive oil
• 1 large egg
• 5-6 chives stalks
• A few leaves of parsley
• 1 tablespoon of honey (optional)
• Salt
• Pepper
• 1 tablespoon of milk or cream

Instructions

1

Cook the chopped onion with olive oil over medium heat.

2

Add the roughly chopped spinach.

3

Cover and let cook for 5 minutes, stirring occasionally.

4

Let it cool down.

5

Preheat your oven to 200 degrees.

6

Remove any excess liquid from the spinach, then add the coarsely chopped feta, the egg, the herbs, honey, salt, and pepper.

7

Mix gently with a spatula. Set aside.

8

Roll out the dough into a disc about 24 cm in diameter (it should not be too thin).

9

Place the spinach and feta mixture on one side, about 2 cm from the edge. Then close the turnover and seal the edges well.

10

Brush the turnover with milk (or cream) and a pinch of salt.

11

Bake for 30 minutes.

12

Enjoy while hot!