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Home » Recipe Index » Puff Pastry

Spinach and Feta Galettes

Published: Jun 3, 2019 · Updated: Jul 23, 2021 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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Spinach and Feta Galettes

Today I’m going to share with you a recipe for Spinach and Feta Galettes, a recipe which I have been making since my school days. This is such an easy recipe that I almost overlooked it. Whilst deceptively simple, it is ideal as an appetiser, a light meal or perfect to serve at brunch.

Whilst this savoury vegetable tart is ideal for vegetarians, the robust flavours make it suitable for almost everyone. In fact, Galettes can be enjoyed by many people with specific dietary requirements. The recipe can be adjusted for vegans; vegan puff pastry is available in most supermarkets and the toppings adjusted accordingly. Further, for those who require a gluten-free diet, a suitable pastry is also available at most supermarkets. In this instance, the toppings would be suitable.

Another great advantage of these Spinach and Feta Galettes?

You are able to prepare all the components ahead of time and then assemble the pastries when ready to bake.

It is a recipe which is perfect for entertaining; it is a breeze to put together, taking just minutes to prepare.

What is a Galette?

A Galette is a rustic, free-form tart which can be either sweet or savoury. They are no-fuss pastries, ideal for novice and experienced bakers alike.

A Galette is, in fact, similar to a Crostata; the Galette is French and the Crostata Italian.

They are each free-form, rustic tarts, in which the edges fold up around the filling. Thin discs of pastry with sweet or savoury toppings are baked on a baking tray instead of in a pie or tart pan.   They are ideal to customise; there are no rules and there is no limit to what you can use. Simply top the pastry with ingredients of your choice.

Galettes are frequently made in a circle from home-made, flaky, pie dough. I confess to taking a shortcut here; for ease of preparation, I use commercial, frozen, all butter puff pastry.  The puff pastry that I use comes in a square sheet so to avoid wastage my Galettes are not round, they are square.

With puff pastry in the freezer, I am never far away from a quickly prepared meal.

How to make Spinach and Feta Galettes:

You will need a little advance preparation as you need to defrost both the puff pastry and the spinach. Ideally, I will defrost the required number of pastry sheets in the refrigerator but if I’m short of time I defrost the pastry on the kitchen bench. It is, however, essential that the pastry not become warm, it must stay chilled. I also defrost the spinach and squeeze out as much moisture as possible. Then, I add the spinach and some freshly grated parmesan to a medium size bowl. I crumble the feta into the bowl and season with freshly ground black pepper. I don’t add salt; the feta and parmesan contain sufficient salt. The topping is now ready to add to the pastry.

Meanwhile, if the pastry has defrosted and I’m not ready to immediately use it, I return it to the refrigerator. If left at room temperature too long the butter in the pastry will start to soften and melt. To obtain the pockets of air which give the pastry a much-desired flakiness it is essential to keep the pastry cold.

To begin, I cut the pastry squares into 4 pieces and place them on a baking tray which I line with non-stick baking paper. It is easier to assemble the tarts whilst they are on the tray than to move them after they have been assembled. I add the topping to the pastry, distributing the ingredients evenly, then top them with a slice of tomato. These Spinach and Feta Galettes are now ready to bake to golden crispiness.  

You could, if you prefer, make one large Galette and cut into slices for serving or you could make mini Galettes to serve with drinks.

Tips for success with Galettes:

There would be few baking projects simpler or easier than the low-stress Galette. However, there are a few things to bear in mind for the most successful outcome.

Firstly, the most important point to remember when working with puff pastry is to keep it chilled. If the pastry becomes warm the butter it contains will begin to soften and melt. This will mean that the pastry will become sticky, almost impossible to work with and may result in the pastry not holding its shape whilst baking. Pastry which becomes warm will not produce the crispy, light airiness which makes puff pastry so irresistible. If it defrosts and you are not ready to immediately use it place the pastry in the refrigerator until ready.

Further, it is important that your topping is not too damp. This is why it is important to squeeze out as much of the spinach liquid as possible. A damp topping will mean pastry with a soggy bottom – and nobody wants that!

For instance, if you are making a sweet Galette ensure that the fruit you choose will not release too much juice. Apples, for instance, are ideal, cut in very thin slices. If you are not sure of the moisture content of the fruit you can crumble some cookies onto the pastry before adding the fruit. I like to use some of my Amaretti Cookies. They add texture, flavour and help to soak up the fruit juices.

Additionally, a Galette, unlike some tarts and pies, is not piled high with toppings so you will need to exercise some restraint. Some ingredients for Galettes will be raw, such as the tomato in this recipe, and they will need time to properly cook.

However, bear in mind that a Galette is far more forgiving than a traditional tart or pie.

The fact that a Galette is a rustic preparation means that flaws are almost an advantage.

Spinach and Feta Galettes

The reason to try Spinach and Feta Galettes:

After making numerous Galettes, I remain a huge fan of this rustic tart. If you have not previously tried making a savoury Galette I encourage you to try this recipe. Serve your Galette with a good salad, a bottle of wine and settle back and enjoy your easily prepared meal.

And for easy entertaining, these Spinach and Feta Galettes are ideal.

The fact that they can be made in advance is a definite plus. You just need to warm them before serving.

Once you try them you will understand the virtues of savoury Galettes and there will be no holding back your creative streak as you imagine the many ways to top the puff pastry.

More uses for these ingredients:

Puff Pastry is also used in these recipes:

  • Bacon and Egg Galettes
  • Mini Plum Tartlets
  • Bacon and Onion Tarts
  • Blue Cheese Puff Pastry Tarts
  • Tuna Puff Pastry Pin Wheels
  • Pepperoni Pastries

My friend Sylvie from The Foodie Journey makes another delicious Tomato Galette with Basil Whipped Feta – divine!

And how fantastic is it that they are meant to be rustic and not picture-perfect? It’s almost too good to be true for the busy home cook.

Please let me know in the comments below if you try my Spinach and Feta Galettes.

Alex xx

Spinach and Feta Galettes. A recipe by It's Not Complicated Recipes.
spinach galettes in a pile, on a wooden board, with a bowl of salad in the background.

Spinach and Feta Galettes

With a few ingredients, you will be able to quickly assemble these Spinach and Feta Galettes. A golden, crispy, flaky pastry base supports a flavoursome topping of spinach, feta, Parmesan and tomato.
5 from 14 votes
Print Pin Review
Course: Appetiser, Entree, Lunch, Main Course, Starter
Cuisine: French
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 Galettes
Calories: 460kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

  • 3 sheets of frozen butter puff pastry * 22 ½ cm/9” square
  • 500 g frozen spinach defrosted, excess water drained
  • 2 large tomatoes
  • 300 g feta cheese
  • 1 cup grated Parmesan
  • freshly ground black pepper to taste
  • 1 egg beaten, for glazing

Instructions

  • If time permits, defrost the pastry in the refrigerator. However, this is not always suitable so you can defrost the pastry on the kitchen bench if necessary. Just ensure that the pastry remains chilled. Return it to the refrigerator if the pastry defrosts before you are ready to add the topping.
  • Preheat your oven to 200 Degrees C (390 F).
  • Defrost the frozen spinach. Squeeze out as much moisture as possible.
    Crumble the feta.
  • Mix the spinach and feta together in a bowl. Add the Parmesan and season with pepper to taste.
  • Line two trays with baking paper.
    Cut your pastry into squares that are approximately 12.5cm/5 ".
    It is easier to assemble pastries on the baking tray.
  • Distribute the topping evenly on the puff pastry squares.
  • Flatten the topping slightly, ensuring you leave a border of approximately 1cm.
  • Top each pastry with a slice of tomato. Season the tomato with pepper.
  • Brush the edges of the pastry with beaten egg.
  • Fold over the sides of the pastry. Brush the sides with more beaten egg.
  • Bake for 15 minutes, or until golden on the top and bottom of the pastry.
    Enjoy straight away hot, or cool down and reheat later. They are also delicious at room temperature.

Video

Notes

*If you do not have specific dietary requirements I strongly recommend that you use all butter puff pastry; the colour and flavour are superior to that which is made from oils and margarine.
*If you are looking to create a vegan version, you will need to use vegan puff pastry, available at most supermarkets, and adjust the toppings accordingly.
*The Galettes can also be made gluten-free. You can purchase gluten-free puff pastry at most supermarkets and the toppings used in this recipe would be suitable.
*To achieve crisp, flaky pastry it is essential that the pastry be kept cold until you are ready to assemble the Galettes. Place the pastry in the refrigerator if necessary whilst preparing the filling.
*As always, I strongly recommend that you buy good quality parmesan and grate it yourself. It is superior in flavour to that which is sold pre-packaged. My choice is for the Italian Grana Padano.
*Assembling the Galette is best done on a baking tray which is lined with baking paper.
* If you are using a topping which requires cooking, it is vital that it be at room temperature before assembling to avoid melting the butter in the puff pastry.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 460kcal | Carbohydrates: 32g | Protein: 13g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 596mg | Potassium: 261mg | Fiber: 2g | Sugar: 2g | Calcium: 280mg | Iron: 2.7mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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Reader Interactions

Comments

  1. Linda Briggs

    August 27, 2024 at 1:56 am

    Your recipe says that you can use vegan puff pastry but adjust the ingredients accordingly? Are you saying that they won’t be good for this particular recipe?

    Reply
    • Alexandra Cook

      August 27, 2024 at 6:44 am

      Hi Linda,
      You’ll need to adjust other ingredients accordingly for a vegan option, ie: using the appropriate vegan feta cheese and Parmesan substitute.
      Let me know if you give it a try!
      Thanks 🙂 Alex

      Reply
  2. Linda

    April 09, 2023 at 9:23 am

    5 stars
    These are delicious and easy to make.

    Reply
    • Alexandra Cook

      April 11, 2023 at 10:01 am

      Hi Linda,
      I am delighted that you enjoyed the Spinach and Feta Galettes.
      Thank you for taking the time to let me know. 🙂

      Reply
  3. Dianne

    November 19, 2022 at 10:45 am

    Can these galettes be frozen

    Reply
    • Alexandra

      November 19, 2022 at 12:38 pm

      Hi Dianne, yes, you can freeze the Spinach and Feta Galettes. I suggest that you freeze them either individually wrapped well in cling wrap, or in a single layer, before transferring them to an airtight freezer-safe container. Otherwise, they may stick together. You could freeze them for up to 3 months. Just bring them to room temperature and then reheat for about 10-15 minutes. Kind regards, Alex 🙂

      Reply
  4. Kate

    November 02, 2022 at 3:39 pm

    5 stars
    I’ve made this several times since saving this recipe. It’s terrific. Delicious and looks pretty on a plate or charcuterie board. Quick and easy to prepare. I’ve used both feta or blue cheese, depending on what I’ve got in the fridge. Either way it’s a hit every time. .

    Reply
    • Alexandra

      November 07, 2022 at 4:24 pm

      Hi Kate, thank you for your lovely comments on the Spinach and Feta Galettes. I’m delighted that they have been a hit for you; blue cheese sounds like a great addition! 🙂

      Reply
  5. Lina

    October 03, 2022 at 1:58 am

    Can you freeze before cooking. Will the tomato get saggy in the freezer. Or maybe freeze them without the tomato and add the tomato before cooking

    Reply
    • Alexandra

      October 03, 2022 at 8:15 am

      Hi Lina,
      you certainly can freeze before baking. It will work fine either way – the tomatoes will soften when baking anyway, but you can certainly add the tomatoes before baking.
      Kind regards, Alex

      Reply
  6. Julian

    July 28, 2022 at 4:01 am

    Don’t you need something to bind the spinach and cheese before you bake? Could you add some olive oil on top of the mixture before you bake?
    thanks.

    Reply
    • Alexandra

      July 28, 2022 at 7:46 am

      Hi Julian,
      The spinach and cheese combine well and don’t need anything additional to bind them. We use frozen spinach, and it mixes through nicely. If you have a look at the video in the recipe card, you can see how it will look. You need a fairly dry mixture, as otherwise, the pastry will be soggy. The finished dish, however, does not taste dry.
      A drizzle of olive oil would probably be fine, but I wouldn’t add more than that.
      I hope you enjoy the recipe – I have been making it for over 20 years, since my school days 🙂
      Kind regards, Alex

      Reply
    • Fritz

      August 22, 2022 at 8:58 am

      Can you substitute the feta? Not a big fan of it

      Reply
      • Alexandra

        August 22, 2022 at 10:24 am

        Hi Fritz!
        You could use well-drained fresh ricotta instead.
        Mozzarella may work also, but I have not tried that and couldn’t advise on the quantities.
        Let me know if you try it!

    • Fritz

      August 24, 2022 at 9:16 pm

      Can these be made ahead, cooked and then frozen or will the tomatoes get too watery?

      Reply
      • Alexandra

        August 24, 2022 at 9:26 pm

        Hi Fritz,
        Yes, you can freeze the Spinach and Feta Galettes. I suggest that you freeze them either individually wrapped well in cling wrap, or in a single layer, before transferring them to an airtight freezer-safe container. Otherwise, they may stick together. You could freeze them for up to 3 months. Just bring them to room temperature and then reheat for about 10-15 minutes. Kind regards, Alex 🙂

  7. Diane

    May 12, 2022 at 11:24 pm

    5 stars
    This was delicious! My husband gave it a 10+! I had some left-over pastry from a quiche I made. I was looking for something to make with it and came across your recipe. I used chopped fresh spinach (not cooked down) and also added some fresh chopped basil. We’ll be making this again soon! Thanks!

    Reply
    • Alexandra

      May 24, 2022 at 10:06 pm

      That is great, Diane! I am so happy to hear that.
      Thanks for taking the time to let me know 🙂

      Reply
  8. Hollis Ramsey

    February 11, 2022 at 9:29 am

    Is a tomato, or anything, really necessary? I like the filling, but not the tomato. I just can’t think of anything I’d like, besides just the pastry + filling. Maybe an extra sprinkling of grated Parmesan to top?

    Reply
    • Alexandra

      February 11, 2022 at 11:11 am

      Hi Hollis, you can certainly leave the tomato out. I sometimes add some roasted peppers on top or very thinly sliced zucchini.
      Otherwise, a little extra Parmesan would be lovely!
      Kind regards, Alex

      Reply
  9. angela

    December 10, 2021 at 2:05 pm

    Hi. I clicked on “Video” but there Was no video! How do I get it?

    Reply
    • Alexandra

      December 10, 2021 at 2:07 pm

      Hi Angela,
      Sorry to hear you had that issue! The video can be found in the recipe card, just below the instructions.
      You can also try this link: Video
      Hope that helps!

      Reply
  10. Kansas

    October 21, 2021 at 6:40 am

    Hi Alexandra, can you tell me how many cups of frozen spinach is needed for the full recipe?

    Reply
    • Alexandra

      October 23, 2021 at 1:59 pm

      Hello 🙂 It is about three cups of defrosted and drained frozen spinach for the full recipe. Hope that helps!

      Reply
  11. TJ

    July 25, 2021 at 10:49 am

    Is it 460 calories for each Galette?

    Reply
    • Alexandra

      July 25, 2021 at 10:50 am

      Yes, nutritional information is based on one galette. Please note, the nutritional information is done using an online calculator and is an estimate only. Thanks!

      Reply
      • Fritz

        August 22, 2022 at 8:34 am

        Can you use a different cheese than feta? Not a big fan of the feta

      • Alexandra

        August 22, 2022 at 10:24 am

        Hi Fritz!
        You could use well-drained fresh ricotta instead.
        Mozzarella may work also, but I have not tried that and couldn’t advise on the quantities.
        Let me know if you try it!

  12. Effy

    June 01, 2021 at 11:36 pm

    Can you recommend a substitute for the tomato on top? My son is not a fan!!

    Reply
    • Alexandra

      June 02, 2021 at 7:46 am

      Hi Effy!
      You could add some red pepper/capsicum instead perhaps? (Raw or roasted, depending on your preference)
      Kind regards, Alex

      Reply
    • TC

      June 03, 2021 at 11:38 pm

      Hi Alex!
      Your Galettes look scrumptious.
      I was immediately moved to use a modified bruschetta or Salsa topping.
      Is this doable?

      Reply
      • Alexandra

        June 06, 2021 at 1:00 pm

        Hi TC,
        You can certainly alter the topping to your liking!
        Are you still thinking of using the spinach and feta base? You might like to cook that first and then top with the salsa. (So too much liquid doesn’t make the pastry soggy.)
        Kind regards, Alex

  13. Jane

    April 28, 2021 at 4:23 am

    Hi. This recipe for spinach feta galettes looks delicious. I would like to make the day before and reheat, has anyone done this?

    Reply
    • Alexandra

      April 28, 2021 at 7:50 am

      Hi Jane,
      Yes, this works fine. Ensure they have cooled completely before storing – I like to keep them in an air tight container in the fridge, and put a little bit of baking paper in between so they don’t stick together. Enjoy!

      Reply
      • Joanne Roach

        August 13, 2021 at 8:49 pm

        can you cook and freeze for functions?

      • Alexandra

        August 17, 2021 at 11:34 am

        Hi Joanne, yes, you can freeze the Spinach and Feta Galettes. I suggest that you freeze them either individually wrapped well in cling wrap, or in a single layer, before transferring them to an airtight freezer-safe container. Otherwise, they may stick together. You could freeze them for up to 3 months. Just bring them to room temperature and then reheat for about 10-15 minutes. Kind regards, Alex 🙂

  14. Concetta

    April 21, 2021 at 10:49 pm

    Can I use fresh spinach?

    Reply
    • Alexandra

      April 21, 2021 at 10:56 pm

      Absolutely! We recommend about 1 1/2-2 cups of chopped fresh spinach per sheet of puff pastry. So this would work out to 5-6 cups if you made the full recipe. If using fresh spinach, I sometimes like to cook it down a little bit and allow it to cool before adding to the galettes – but this is an optional step.

      Reply
  15. Faye

    February 21, 2021 at 12:32 pm

    5 stars
    Very delicious and easy to make. We add some fresh chilli when serving.

    Reply
    • Alexandra

      February 21, 2021 at 2:43 pm

      Some fresh chilli is always good. Thanks, Mum xx

      Reply
  16. Anatara

    January 03, 2021 at 2:31 am

    5 stars
    Fantastic recipe, one of my go to staples when i want a gourmet looking brunch, or easy dinner (teams up great with a pasta salad!),
    Super versatile! So tasty eaten hot right out of the oven or cold …my kids love these for school lunches, and they work great for picnics and bbqs too 🙂

    Reply
    • Alexandra

      January 03, 2021 at 9:17 am

      Thank you so much!
      I am so pleased that the whole family have been enjoying them. They are a favourite in our household too.
      I really appreciate you taking the time to let me know! Thanks, Alex 🙂

      Reply
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