Spinach and Feta Galette, a delicious open pastry savory pie filled with Greek feta cheese creamy spinach and tomatoes, then baked until set. Great served warm or chilled.
This is a very delicious savory pie for sure!
I made this to bring to a family party and it was one of the first dishes to get eaten up!
What is a galette?
A galette is traditionally an open type of pie that can be sweet or savory. It's less formal, with a rustic appearance. The edges are usually folded over and what you are left with is a window in the middle allowing you to see the filling.
You can pretty much make any type of galette you like. For this recipe, we've chosen a filling of mainly spinach and feta cheese. To hold everything together, we use a simple egg custard and creme fraiche mixture, (like a quiche filling) so that when the galette is cooled, the filling will be firm and easy to cut slices into. For the spinach, you can use fresh or frozen. For this particular recipe, I prefer frozen spinach as it breaks down much better and when combined with the egg mixture, it sets beautifully.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
I didn't add any meat to this pie, but you could of course add some pre-cooked bacon lardons or cubes, or some ham, salmon, or indeed whatever you like. I know it will taste good with meat too!
This pie is best eaten warm, not piping hot as it will be too soft to cut into nice slices.
It's a great idea for parties or crowds, you could make a few of these with different fillings, say one with bacon, one with chicken and one with just cheese!
What type of pastry can I use to make a galette?
You can use any type of pastry, ranging from Shortcrust, flaky, puff or filo (phyllo). The pastry in this recipe is a simple puff pastry that I bought frozen in a ready-rolled package. You can of course make your own pastry if you have time. The photos you see here are various ones made using shortcrust, puff and filo so you get an idea of what they look like once cooked.
If using Filo pastry, the only extra step you need to do is to butter in between the layers, and you will need about 6-7 layers of filo pastry to make the galette case. The photo below shows one of the pies I've made using filo pastry so you can see the difference. I left the sheets overhanging the pan, but you can fold them over, it's entirely up to you. Remember, this is a rustic cheese pie so go freestyle with your creativity!
Ingredients
8 oz or 225 g Frozen puff pastry rolled out ¼ inch thick.
1 lb or 450 g spinach leaves
1 onion chopped
2 cloves crushed garlic
4 eggs
2 tablespoons creme fraiche
½ cup or 50 g grated cheddar cheese or a strong cheese
2 tablespoons pine nuts
5 oz or 150 g cherry tomatoes
1 ½ cups / 5 oz or 150 g feta cheese crumbled.
1 Tablespoon of Pesto
If using filo (phyllo) pastry, you will need about 6 – 7 sheets, larger than the sides of your baking pan so the sheets will reach up the sides.
You can buy filo pastry ready rolled, fresh or frozen from most supermarkets. It’s the same dough used to make baklava.
Instructions
1. Preheat the oven to 200 C / 400 F / Gas 6.
2. Grease a 10-inch / 25 cm springform or pie dish.
3. Toast the pine nuts briefly in the pan then set aside.
With a little olive oil in a pan, sautee the chopped onions and garlic until soft. Be sure not to let burn as you will get a bitter taste!
4. When the onions are soft, add the spinach and let it simmer.
5. In a separate bowl, whisk the eggs with the creme fraiche and salt and pepper to taste. Then add the pesto.
6. Add the egg mixture to the spinach in the pan and stir until combined.
Keep the heat on low so the eggs don’t scramble.
Then add the toasted pine nuts and feta cheese.
7. Keep stirring on medium to low heat until it thickens so it's a little stiff, it should be thicker than yogurt.
8. Whilst waiting for the filling to thicken, place the pastry in the springform and bring enough up the sides of the pan. (The sides will be folded over later like in the picture, to leave a window in the middle so you can see the filling.)
9. Carefully pour the filling mixture into the baking pan then arrange some tomatoes all around and push them into the filling a little so they are secure.
*The photo below shows one I made using puff pastry. Notice the sides of the pastry are high enough so they can be folded over after the pan has beef filled with the spinach mixture.
10. Fold the overlapping pastry over like in the photo and then sprinkle the top with the grated cheese.
11. Place in the oven for 45 minutes. The centre will be a little wobbly when you take it out but once the pie cools a little for 30 -45 minutes, it will firm up. Serve warm and enjoy!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Spinach and Feta Galette
Spinach and Feta Galette, a delicious open pastry savory pie filled with Greek feta cheese creamy spinach and tomatoes, then baked until set. Great served warm or chilled.
Ingredients
- 8 oz or 225 g Frozen puff pastry rolled out ¼ inch thick*
- 1 lb or 450 g spinach leaves
- 1 onion chopped
- 2 cloves crushed garlic
- 4 eggs
- 2 tablespoons creme fraiche
- ½ cup or 50 g grated cheddar cheese or a strong cheese
- 2 tablespoons pine nuts
- 5 oz or 150 g cherry tomatoes
- 1 ½ cups / 5 oz or 150 g feta cheese crumbled.
- 1 Tablespoon of Pesto
Instructions
- Preheat the oven to 200 C / 400 F / Gas 6.
- Grease a 10-inch / 25 cm springform or pie dish.
- Toast the pine nuts briefly in the pan then set aside.
- With a little olive oil in a pan, sautee the choped onions and garlic until soft. Be sure not to let burn as you will get a bitter taste!
- When the onions are soft, add the spinach and let it simmer.
- In a separate bowl, whisk the eggs with the creme fraiche and salt and pepper to taste. Then add the pesto.
- Add the egg mixture to the spinach in the pan and stir until combined. Keep the heat on low so the eggs don't scramble. Then add the toasted pine nuts and feta cheese.
- Keep stirring on a medium to low heat until it thickens a little stiff, it should be thicker than yoghurt.
- Whilst waiting for the filling to thicken, place the pastry in the spring form and bring enough up the sides of the pan. (The sides will be folded over later like in the picture, to leave a window in the middle so you can see the filling.)
- Carefully pour the filling mixture into the pan then arrange some cherry tomatoes all around and push them into the filling a little so they are secure.
- Fold the overlapping pastry over like in the photo and then sprinkle the top with the grated cheese.
- Place in the oven for 45 minutes. The center will be a little wobbly when you take it out but once the pie cools a little for 30 -45 minutes, it will firm up. Serve warm and enjoy!
Notes
*You can use any type of pastry from Shortcrust, Puff, Flaky, or Filo (phyllo). If using Filo pastry, you will need 6 sheets large enough to fill the baking pan up the sides too, and brush melted butter in between each sheet.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Filippo Berio Classic Pesto, 6.7 Ounce Glass Jar -
NOW Foods, Certified Organic Pine Nuts, Raw and Non-GMO, Good Source of Protein, Thiamin and Magnesium, 8 Ounce (Pack of 1) (Packaging May Vary)
-
Nordic Ware Leak Proof Springform Pan, 10 Cup, Assorted Colors, 9 Inch
-
Hiware Springform Pan Set of 3 Non-stick Cheesecake Pan, Leakproof Round Cake Pan Set Includes 3 Pieces 6" 8" 10" Springform Pans with 150 Pcs Parchment Paper Liners
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 124mgSodium: 400mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 13g
Nutrition information isn’t always accurate
Savory Recipes Using Pastry
Delicious savory recipes using various types of pastry. Great for snacks, party food or dinners.
Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups. These are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!
Gluten - Free Spinach and bacon quiche is delicious homemade savory flan,with a buttery, crisp gluten- free pastry case,baked in a cheesy egg filling with spinach, mushrooms, and bacon.
Steak Bakes (like Savory hand pies!). Delicious mini puff pastry pies using leftover fillings from your pot roasts, casseroles and roast dinners! Really easy to make and great for lunches or as part of a dinner
Mom's Beef and Potato Pie. A wonderful family recipe, simple ingredients and oh so delicious. Uses hash browns too!
Easy Sausage Puffs, deliciously seasoned sausage meat wrapped in crispy puff pastry and baked. Easy recipe, great for parties, lunch boxes, picnics. Eat warm or cold, they're so tasty!
Homemade Mini Meat Pies have a delicious flaky pie crust, are simple and quick to make and great for lunch boxes, parties, picnics and snacks. freezer friendly too!
Make your very own Chinese Wonton Soup, better than the restaurants for sure! Easy step-by-step instructions and a great recipe for the filling and delicious broth.
Tasty Empanadas. These tasty empanadas are homemade Argentinian street food snacks made of crispy homemade pastry filled with beef. Great party food. Easy recipe and so popular!
Nanny Chan's Mild Curry Puffs with a delicous mild spiced filling of ground meat wrapped in a flaky pastry. Great as a snack, appetizer or party food!
Spinach and pancetta quiche is delicious homemade savory flan, with a buttery, crisp pastry case and baked in a cheesy egg filling. A great recipe for lunch, supper, picnics, and parties.
Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good!
Left Over Roast Chicken Pot Pie, a great way to use up left over roast chicken and vegetables! Great for leftover turkey and ham too!
Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!
George Ramey
says:Oops, found it.
Lovefoodies
says:Hi George, Just got to your comments, glad you found the answer. if there’s anything else you need help with just shout up!
George Ramey
says:Where does the pesto come in?