There’s something incredibly charming about a galette. Unlike its fussy cousin, the perfectly crimped pie, a galette celebrates imperfection. Those rustic, hand-folded edges? They’re supposed to look that way. This savory spinach and feta galette is the epitome of effortless elegance – a flaky, buttery crust wrapped around a creamy, tangy filling that’s bursting with Mediterranean flavors.
Whether you’re hosting a dinner party, looking for an impressive brunch centerpiece, or simply craving something warm and comforting on a weeknight, this galette delivers. It’s sophisticated enough to impress guests yet simple enough for a Tuesday evening.
What is a Galette?
A galette is a French term that refers to a free-form crusty cake or tart. Unlike traditional pies or tarts that require special pans and precise crimping, a galette is shaped by hand on a baking sheet. The edges of the dough are simply folded up and over the filling, creating that signature rustic appearance.
The beauty of a galette lies in its forgiving nature. Cracks in the dough? Fold them over. Uneven edges? That’s character! This makes it the perfect recipe for beginner bakers and experienced home cooks alike.
Why You’ll Love This Recipe
- Beginner-friendly: No special pans or equipment needed
- Impressive presentation: Looks like it came from a French bakery
- Versatile: Perfect for brunch, lunch, dinner, or appetizers
- Make-ahead friendly: Dough can be prepared in advance
- Customizable: Easy to swap ingredients based on preference
- Vegetarian: A satisfying meatless main course
Ingredient Breakdown
For the Galette Dough
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (190g) | Spooned and leveled |
| Salt | ½ teaspoon | Fine sea salt preferred |
| Cold unsalted butter | ½ cup (1 stick/115g) | Cubed and very cold |
| Sour cream | ¼ cup | Full-fat works best |
| Ice water | 3-4 tablespoons | As needed |
For the Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh spinach | 10 oz (285g) | Or 1 cup frozen, thawed and squeezed dry |
| Feta cheese | 6 oz (170g) | Crumbled |
| Ricotta cheese | ½ cup | Whole milk preferred |
| Garlic | 3 cloves | Minced |
| Olive oil | 2 tablespoons | Extra virgin |
| Shallot | 1 large | Thinly sliced |
| Fresh dill | 2 tablespoons | Chopped (plus more for garnish) |
| Lemon zest | 1 teaspoon | From about 1 lemon |
| Egg | 1 large | For egg wash |
| Salt and pepper | To taste | |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
| Nutmeg | Pinch | Freshly grated preferred |
Equipment Needed
- Large mixing bowl
- Pastry cutter or two forks
- Rolling pin
- Large baking sheet
- Parchment paper
- Large skillet
- Pastry brush
- Plastic wrap
Step-by-Step Instructions
Part 1: Making the Galette Dough
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour and salt. This ensures even distribution of salt throughout your dough.
Step 2: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial – they create those flaky layers we love.
Pro Tip: If your kitchen is warm, pop the bowl in the freezer for 5-10 minutes during this process to keep everything cold.
Step 3: Add Wet Ingredients
Add the sour cream and 3 tablespoons of ice water. Mix gently with a fork until the dough just begins to come together. If it seems too dry, add the remaining tablespoon of water, a little at a time.
Step 4: Form the Dough
Turn the dough out onto a lightly floured surface and gently press it together into a disk. Don’t overwork it – you should still see some streaks of butter, which is perfect.
Step 5: Chill
Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 3 months.
Part 2: Preparing the Filling
Step 1: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the sliced shallot and cook until softened and lightly golden, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Wilt the Spinach
If using fresh spinach, add it to the skillet in batches, allowing each batch to wilt before adding more. Season with salt, pepper, nutmeg, and red pepper flakes if using. Cook until all the spinach is wilted and any excess moisture has evaporated, about 4-5 minutes.
If using frozen spinach: Make sure it’s completely thawed and squeeze out ALL excess moisture using a clean kitchen towel or cheesecloth. Soggy spinach = soggy galette.
Step 3: Cool the Spinach
Transfer the spinach mixture to a plate or bowl and let it cool to room temperature. You can speed this up by spreading it out on a sheet pan.
Step 4: Prepare the Cheese Mixture
In a medium bowl, combine the ricotta cheese, half of the crumbled feta, the fresh dill, and lemon zest. Season with a pinch of salt and pepper. Mix until well combined.
Step 5: Combine
Once the spinach mixture has cooled, fold it into the cheese mixture until evenly distributed.
Part 3: Assembling the Galette
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Roll the Dough
On a lightly floured surface, roll the chilled dough into a rough circle, about 12-13 inches in diameter and ⅛-inch thick. Don’t worry about making it perfectly round – remember, rustic is the goal!
Step 3: Transfer
Carefully transfer the rolled dough to the prepared baking sheet. If it’s gotten warm and soft, refrigerate for 10-15 minutes before proceeding.
Step 4: Add the Filling
Spread the spinach and cheese filling evenly over the dough, leaving a 2-inch border around the edges.
Step 5: Fold the Edges
Working your way around the circle, fold the edges of the dough up and over the filling, pleating as you go. Each fold should overlap the previous one slightly. Press gently to seal.
Step 6: Top with Remaining Feta
Scatter the remaining crumbled feta over the exposed filling.
Step 7: Apply Egg Wash
In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash generously over the folded crust edges. This creates that beautiful golden-brown finish.
Step 8: Chill Before Baking
Place the assembled galette in the refrigerator for 15-20 minutes. This helps the crust hold its shape during baking.
Part 4: Baking
Step 1: Bake
Place the galette in the preheated oven and bake for 35-40 minutes, until the crust is deeply golden brown and the filling is bubbling slightly.
Step 2: Rest
Remove from the oven and let cool on the baking sheet for at least 10 minutes before slicing. This allows the filling to set.
Step 3: Garnish and Serve
Garnish with additional fresh dill, a drizzle of olive oil, and perhaps some flaky sea salt. Serve warm or at room temperature.
Final Thoughts
This Savory Galette with Spinach and Feta is proof that stunning, restaurant-quality food doesn’t have to be complicated. The beauty of this dish lies in its simplicity and the quality of its components – buttery, flaky pastry; earthy, garlicky spinach; and tangy, creamy feta cheese.
Once you master this basic technique, the possibilities are endless. Let the seasons guide your fillings: spring asparagus and goat cheese, summer tomatoes and corn, fall squash and caramelized onions, winter mushrooms and gruyère. A galette is your canvas, and you’re the artist.
So roll up your sleeves, dust your counter with flour, and embrace the rustic. Perfect imperfection has never tasted so good.
