Spinach and Feta Galettes

Spinach and Feta Galettes. A recipe by It's Not Complicated Recipes.
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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:

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 and Feta Galettes. A recipe by It's Not Complicated Recipes.
5 from 35 votes

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. Customise the toppings to your taste; with puff pastry in the freezer, you are halfway to an easily prepared meal. I feel certain that these Galettes will become a firm favourite. Enjoy!

Course Appetiser, Entree, Lunch, Main Course, Starter
Cuisine French
Keyword delicious, easy, feta, galettes, simple, spinach, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Galettes
Calories 460 kcal
Author Alexandra


  • 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 Danish feta *
  • 1 cup grated Parmesan
  • freshly ground black pepper to taste
  • 1 egg beaten, for glazing


  1. 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.

  2. Preheat your oven to 200 Degrees C (390 F).

  3. Defrost the frozen spinach. Squeeze out as much moisture as possible.

    Crumble the feta.

    Spinach and Feta on a blue chopping board.
  4. Mix the spinach and feta together in a bowl. Add the Parmesan and season with pepper to taste.

    Spinach and Feta in a bowl.
  5. 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.

    Four squares of puff pastry.
  6. Distribute the topping evenly on the puff pastry squares.

    Four puff pastry squares topped with a spinach and feta mixture.
  7. Flatten the topping slightly, ensuring you leave a border of approximately 1cm.

    Four puff pastry squares topped with a spinach and feta mixture.
  8. Top each pastry with a slice of tomato. Season the tomato with pepper.

    Four puff pastry squared topped with spinach and feta and a slice of tomato.
  9. Brush the edges of the pastry with beaten egg.

    Four puff pastry squared topped with spinach and feta and a slice of tomato, brushed with egg around the edges.
  10. Fold over the sides of the pastry. Brush the sides with more beaten egg.

    Four puff pastry squared topped with spinach and feta and a slice of tomato, brushed with egg around the edges.
  11. 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.

    Spinach and Feta Galettes. A recipe by It's Not Complicated Recipes.

Recipe 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.

*I have used Danish feta, it is lovely and creamy.

*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.

Nutrition Facts
Spinach and Feta Galettes
Amount Per Serving
Calories 460 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 43mg14%
Sodium 596mg26%
Potassium 261mg7%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 13g26%
Vitamin A 5255IU105%
Vitamin C 5.1mg6%
Calcium 280mg28%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

  • 352
  • 259
  • 3
  • 9.9K
  • 352
  • 259
  • 3
  • 9.9K

174 Comments on “Spinach and Feta Galettes”

  1. 5 stars
    OH MY GOODNESS. These look amazing! I know they will be a hit at my dinner party tonight – and I love how simple they are to make.

  2. 5 stars
    So impressive to look at, but so simple to make – are these not the best kinds of food? I love it!

  3. 5 stars
    Such a fun and simple way of creating a snack for big numbers, and that topping sounds heavenly, delicious!

    1. How interesting that you have a similar recipe. There is definitely a Greek influence with the flavours. I love that there are so many ways to put these together. 🙂

  4. 5 stars
    What is it about spinach + feta? They go so well together! In fact, these galettes kinda remind me of spanikopita…delicious! And I’m totally digging the savory galettes here, Alex! I can see why you’ve been making this recipe for years. It’s simple. but the flavors are excellent! I definitely want to make this one ASAP!

    1. Aren’t they a great combination David? And yes, there is a Greek influence here. I do hope that you try them, they are so quick and easy to put together. 🙂

  5. These look so good. I love spinach and tomatoes and have been meaning to start making more things from scratch. The kids would enjoy helping so I’ll have to give these are try.

  6. I will definitely have to try this recipe, sounds amazing! I’ll need to run to the store for the pastry flaky yummy part ; )

  7. These would make perfect baby led weaning snacks for my little one when we start the weaning process next week! We already use puff pastry to make pinwheels and mini pies and these would be an excellent addition to jazz things up a bit.

  8. These look beautiful!

    Thank you for such a thorough post, even I might be able to follow the recipe with some success.

    Might have to pop these on the menu very soon x

  9. 5 stars
    These galetes are so visually appealing. I thought they’d take hours to make! I love this recipe. These would make great appetizers, or a healthy snack. What I love most is that you can just put in any filling of choice!

  10. 5 stars
    I love anything made with puff pastry! Having it in the freezer always ensures there is a meal available and the topping ideas really are endless!

    1. I do agree Sally. With puff pastry in the freezer, I am never far away from an appetiser, a main meal or dessert. It is a busy cook’s secret weapon. 🙂

  11. The perfect midweek dinner and/or Sunday brunch w/ friends and family. Thanks for sharing your tips on how to perfect them too!

  12. 5 stars
    I wish I could grab one out of my screen right now! They look absolutely delicious, Alex – you know I’m a big savoury tart fan and I cannot wait to try this one. Such a perfect easy and quick recipe for a party 🙂

    1. Thank you so much Sylvie for the lovely comments. I love to make these for parties; they can be made in advance and heated just before serving. A winner! 🙂

  13. Those look delicious! I am constantly looking for something delicious and yet does not take me forever to make before a get-together. I will have to try these! <3

  14. I love tomatoes, spinach, and feta, and I’m a big fan of spanikopita. This sounds delicious and easy to make as well. Thanks for sharing your recipe!

    1. Yes, that’s right Tandy. I have not yet tried making the buckwheat pancake version but it does sound interesting. This, however, is definitely quick, easy and delicious. Just perfect when I don’t have much time. 🙂

  15. 5 stars
    Wow they look so good! I really want to try and make these. I think I would put some shrimp or shredded chicken on it. Maybe even some pepperoni to turn it into a pizza!

  16. 5 stars
    I think I’ve never had a chance to try Galettes beore! I do love the ingredients though! That will be a great summer snack for sure! 🙂

  17. That spinach feta galette looks so yummy. I have everything to make it at home, will give it a try.

  18. 5 stars
    This looks healthy and easy to make SPINACH AND FETA GALETTES I can’t wait to try this at home and my mom would love this!! <3

  19. This looks so yummy! One of my favorite savory mixes is spinach and feta. I love that you use puff pastry too, keeps this recipe nice and simple!

  20. These sound amazing and have flavors that I love in pizza and omelets. I will have to see if I can find some danish feta locally. It does sound like it would make these so much better than the crumbly one we normally get for our salads.

    1. Yes Paula, I agree, this flavour combination can be used in so many ways. If you can’t get Danish feta other varieties works well but I especially love the creaminess of the Danish. 🙂

  21. 5 stars
    These look perfect for parties, I love the combination of the feta and spinach. I can almost taste them now

  22. These look so yummy. I also love love the presentation, kids would die for them. Spinach and Feta are the best.

  23. This looks light but can still fill you up. It is just simple and easy to prepare. I am sure this one’s delicious.

  24. I am so into meals like this. It’s not too heavy and will still satisfy your taste buds. This one looks pretty good.

  25. These sounds aMAzing! I personally would put the tomato on top fresh, probably diced, because I don’t like cooked tomatoes, but otherwise this recipe looks perfect for me.

  26. Hey, Alexandra! Coincidentally I just made something similar for breakfast but used lettuce. But I am loving this recipe so I am gonna definitely give this a try! Thanks for sharing!

    1. Hi Dana, this is a great recipe when entertaining. I love that the Galettes can be made in advance and reheated just prior to serving. Enjoy! 🙂

  27. These look SO YUMMY! They look like great party food so I plan to serve these up at our next gathering!!

  28. 5 stars
    My hubby loves spinach and would love to try your recipe this weekend. It looks quick to make and thanks for sharing the recipe with us!

  29. This looks so delicious.. ? I really love spinach and cheese.. Just not the feta, I think this would be really great, I’m gonna try this one, thanks for sharing the recipe.. ?

  30. 5 stars
    It sounds great. I love spinach but I would prefer using other kind of cheese.. I’m not a fan of feta cheese..

  31. 5 stars
    Wow, another healthy option to add to my diet. This would be really great, I’m gonna try this.. ?

  32. 5 stars
    Oh yum, I literally want one of these right now. I actually think I already have all the ingredients… brunch is sorted today, thank you!

  33. Oh my! I have never had galettes before but if they look this delicious and so easy to prepare, I would use the recipe. I think I’d even eat them up without any drink. So delicious!

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