Spinach and Feta Galettes

Introduction

Transform your snack time with these delightful Spinach and Feta Galettes! These rustic, open-faced pastries feature a perfect combination of flaky buttery pastry and a savory filling of spinach and tangy feta cheese. Topped with fresh tomato slices and finished with a golden, crispy crust, these galettes make an impressive appetizer, light lunch, or elegant addition to your brunch spread. Easy to prepare yet sophisticated in presentation, these versatile pastries will elevate any occasion from casual gatherings to special celebrations.

Ingredients

For the pastry:

3 sheets of frozen butter puff pastry (22.5 cm × 22.5 cm / 9″ × 9″ square)
1 egg, beaten (for glazing)

For the filling:

500 g (1.1 lbs) frozen spinach, defrosted and drained
300 g (10.6 oz) feta cheese
225 g (1 cup) grated Parmesan cheese
2 large tomatoes, sliced
Freshly ground black pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

If time permits, defrost the puff pastry sheets in the refrigerator overnight. For quicker defrosting, leave them on the kitchen counter, ensuring they remain chilled. Return to the refrigerator if they defrost before you’re ready to use them.
Preheat your oven to 200°C (390°F).
Thoroughly defrost the frozen spinach, then squeeze out as much moisture as possible using your hands or a clean kitchen towel. This step is crucial to prevent soggy galettes.
Crumble the feta cheese into small pieces.
Slice the tomatoes into rounds approximately 0.5 cm (1/4 inch) thick.

Making the Filling

In a large mixing bowl, combine the well-drained spinach and crumbled feta.
Add the grated Parmesan cheese and mix well.
Season the mixture with freshly ground black pepper to taste. Note: Feta and Parmesan are already salty, so additional salt may not be necessary.

Assembling the Galettes

Line two baking trays with parchment paper.
Cut each pastry sheet into four equal squares, approximately 12.5 cm (5 inches) each. You should have 12 squares total.
Arrange the pastry squares on the prepared baking trays, leaving space between each one.
Place a generous portion of the spinach and cheese mixture in the center of each pastry square, gently flattening it while leaving a border of approximately 1 cm (1/2 inch) around the edges.
Top each portion of filling with a slice of tomato.
Season the tomato slices with a little more freshly ground black pepper.

Finishing and Baking

Brush the exposed pastry borders with beaten egg.
Gently fold the edges of the pastry over the filling, creating a frame while leaving the center exposed. The pastry should slightly overlap at the corners.
Brush the folded pastry edges with more beaten egg to ensure a golden finish.
Bake in the preheated oven for approximately 15 minutes, or until the pastry is puffed and golden on both top and bottom.
Remove from the oven and allow to cool slightly before serving.

Nutritional Information (per galette)

Calories: 320 kcal
Carbohydrates: 20g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 650mg
Fiber: 2g
Sugar: 1g

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 12 galettes

Cooking Tips and Tricks

Properly drain the spinach: The key to crispy galettes is removing as much moisture as possible from the spinach. After squeezing by hand, you can place the spinach in a fine-mesh sieve and press with the back of a spoon to extract even more liquid.
Keep pastry cold: For the flakiest results, ensure your puff pastry remains cold until baking. If it becomes too warm or soft during preparation, return it to the refrigerator for 10-15 minutes before continuing.
Even distribution: Try to distribute the filling evenly across each pastry square for consistent cooking.
Check the bottom: Around the 12-minute mark, carefully lift one galette with a spatula to check if the bottom is becoming golden. If not, continue baking for a few more minutes.
Rotation matters: For even browning, rotate the baking trays halfway through the cooking time, especially if your oven has hot spots.
Rest before serving: Allow the galettes to rest for 5 minutes after baking. This helps the filling set and makes them easier to handle.

Variations and Substitutions

Different cheeses:

Replace feta with goat cheese for a creamier texture.
Use ricotta mixed with a stronger cheese like Gruyère instead of feta.
For a dairy-free version, use a plant-based feta alternative and nutritional yeast instead of Parmesan.

Add herbs and aromatics:

Mix in 2 tablespoons of fresh chopped dill or mint for brightness.
Add 2 minced garlic cloves to the spinach mixture for extra flavor.
Include 1 finely diced red onion sautéed until soft for sweetness.

Vegetable variations:

Replace spinach with Swiss chard or kale (pre-cook and drain well).
Add roasted red peppers instead of tomatoes.
Include 100g of sautéed mushrooms for an earthy flavor.

Make it heartier:

Add 100g of cooked, diced bacon or pancetta to the filling.
Include 100g of toasted pine nuts for texture and richness.
Mix in 100g of cooked quinoa to make it more substantial.

Common FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. You’ll need approximately 1 kg (2.2 lbs) of fresh spinach to equal 500g of frozen. Wash thoroughly, remove stems, and cook in a large pot until wilted. Cool completely and squeeze out excess moisture before using.

Can I make these galettes ahead of time?

You can prepare the filling up to 2 days in advance and store it in the refrigerator. The assembled unbaked galettes can be refrigerated for up to 24 hours before baking. For best results, brush with egg wash just before baking.

How do I store leftover galettes?

Store cooled galettes in an airtight container in the refrigerator for up to 3 days. To maintain crispness, reheat in a 180°C (350°F) oven for 5-7 minutes rather than using a microwave.

Can these galettes be frozen?

Yes! You can freeze them either before or after baking. For unbaked galettes, freeze them on a baking sheet until solid, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to the baking time. For baked galettes, cool completely before freezing and reheat from frozen in a 180°C (350°F) oven for 10-12 minutes.

What can I serve with these galettes?

These galettes pair beautifully with a simple green salad dressed with lemon vinaigrette. They also make an excellent appetizer alongside olives and antipasti, or serve as a light main course with roasted vegetables or soup.

Storage and Make-Ahead Tips

Refrigerator storage:

Store baked galettes in an airtight container in the refrigerator for up to 3 days.
Layer with parchment paper between galettes to prevent sticking.

Freezer storage:

Unbaked assembled galettes can be frozen for up to 1 month. Place on a baking sheet until frozen solid, then transfer to freezer-safe containers or heavy-duty freezer bags.
Baked galettes freeze well for up to 2 months when properly wrapped and stored in airtight containers.

Make-ahead options:

Prepare the spinach and cheese filling up to 2 days ahead and store in the refrigerator.
Assemble the galettes up to 24 hours before baking and store covered in the refrigerator.
For a party, bake galettes earlier in the day and serve at room temperature, or briefly reheat before serving.

Reheating instructions:

For the crispiest results, reheat refrigerated galettes in a 180°C (350°F) oven for 5-7 minutes.
Reheat frozen baked galettes in a 180°C (350°F) oven for 10-12 minutes or until heated through and crisp.
Avoid microwaving as this can make the pastry soggy.

These Spinach and Feta Galettes are versatile enough to enjoy for breakfast, lunch, dinner, or as an elegant appetizer. Their portable nature also makes them perfect for picnics, potlucks, or packed lunches. The combination of flaky pastry with savory filling creates an irresistible treat that will have everyone coming back for more!