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!
Servings 12 Galettes
- 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
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.
*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.
Calories: 460kcal | Carbohydrates: 32g | Protein: 13g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 596mg | Potassium: 261mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5255IU | Vitamin C: 5.1mg | Calcium: 280mg | Iron: 2.7mg