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.
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
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
Nutrition Estimate:
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.
Diane Rowe says
Hi Alex
l have made these 3x now very delish , made some today with ground cumin
they taste yummy , simple to do thankyou ☺️🎶
Alexandra Cook says
Hi Diane,
Thank you so much for your comment 🙂
I am so happy this is a recipe you've made on repeat!
Alex xo
Linda Briggs says
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?
Alexandra Cook says
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
Alison says
The galettes are delicious and simple to make. They look good too. I used gluten-free puff pastry and it worked perfectly well.
Alexandra Cook says
Thank you for sharing, Alison! 🙂
I am so happy you enjoyed them and were able to adapt the recipe to gluten-free.
Alex xo
Linda says
These are delicious and easy to make.
Alexandra Cook says
Hi Linda,
I am delighted that you enjoyed the Spinach and Feta Galettes.
Thank you for taking the time to let me know. 🙂
Dianne says
Can these galettes be frozen
Alexandra says
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 🙂
Kate says
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. .
Alexandra says
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! 🙂
Lina says
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
Alexandra says
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
Julian says
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.
Alexandra says
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
Fritz says
Can you substitute the feta? Not a big fan of it
Alexandra says
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 says
Can these be made ahead, cooked and then frozen or will the tomatoes get too watery?
Alexandra says
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 🙂
Diane says
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!
Alexandra says
That is great, Diane! I am so happy to hear that.
Thanks for taking the time to let me know 🙂
Hollis Ramsey says
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?
Alexandra says
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
angela says
Hi. I clicked on "Video" but there Was no video! How do I get it?
Alexandra says
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!
Kansas says
Hi Alexandra, can you tell me how many cups of frozen spinach is needed for the full recipe?
Alexandra says
Hello 🙂 It is about three cups of defrosted and drained frozen spinach for the full recipe. Hope that helps!
TJ says
Is it 460 calories for each Galette?
Alexandra says
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!
Fritz says
Can you use a different cheese than feta? Not a big fan of the feta
Alexandra says
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!
Effy says
Can you recommend a substitute for the tomato on top? My son is not a fan!!
Alexandra says
Hi Effy!
You could add some red pepper/capsicum instead perhaps? (Raw or roasted, depending on your preference)
Kind regards, Alex
TC says
Hi Alex!
Your Galettes look scrumptious.
I was immediately moved to use a modified bruschetta or Salsa topping.
Is this doable?
Alexandra says
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
Jane says
Hi. This recipe for spinach feta galettes looks delicious. I would like to make the day before and reheat, has anyone done this?
Alexandra says
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!
Joanne Roach says
can you cook and freeze for functions?
Alexandra says
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 🙂
Concetta says
Can I use fresh spinach?
Alexandra says
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.
Faye says
Very delicious and easy to make. We add some fresh chilli when serving.
Alexandra says
Some fresh chilli is always good. Thanks, Mum xx