Spinach and Feta Galette is a rustic open pastry savory pie filled with tangy Greek feta, creamy spinach and juicy cherry tomatoes. Baked until set, it can be enjoyed warm or chilled and makes a versatile dish for brunches, picnics, parties or a simple family meal.
This galette is reliably delicious. It’s one of those dishes that disappears quickly at gatherings — a crowd-pleaser that travels well and is easy to slice and serve once it has cooled slightly.
What is a galette?
A galette is a free-form open pie that can be made sweet or savory. Its hallmark is a rustic, handmade appearance: the pastry edges are folded up and over the filling to create a rim, leaving the center exposed so the filling is visible. Galettes are forgiving and flexible, so you can experiment with different fillings and types of pastry.
For this recipe, the filling is mostly spinach and feta. To help the filling hold its shape when sliced, an egg-custard mixed with crème fraîche is folded into the greens, producing a texture similar to a quiche. Both fresh and frozen spinach work, but frozen spinach tends to break down more evenly and combines well with the egg mixture to give a smooth, sliceable filling.
This version is vegetarian, but you can add pre-cooked bacon lardons, ham, smoked salmon or other cooked proteins if you like. The key is to use ingredients that are already cooked or well-drained so they don’t release excess moisture into the pastry.
Serve the galette warm — not piping hot — to allow the filling to set slightly and make clean slices. It’s ideal for feeding a group; consider making several galettes with different fillings to offer variety at a buffet or potluck.
What type of pastry can I use to make a galette?
You can use shortcrust, flaky pastry, puff pastry or filo (phyllo). In this recipe the pastry used is store-bought ready-rolled puff pastry for convenience, but homemade pastry works beautifully if you prefer. Filo requires brushing melted butter between sheets and layering about six to seven sheets to form a stable base for the filling.
Ingredients
8 oz (225 g) ready-rolled frozen puff pastry, rolled to about ¼ inch thick.
1 lb (450 g) spinach leaves (fresh or thawed frozen spinach, well-drained)
1 onion, finely chopped
2 cloves garlic, crushed
4 eggs
2 tablespoons crème fraîche
½ cup (50 g) grated cheddar or another strong cheese
2 tablespoons pine nuts, toasted
5 oz (150 g) cherry tomatoes
1 ½ cups (150 g) crumbled feta cheese
1 tablespoon pesto
Salt and freshly ground black pepper, to taste
Olive oil for sautéing
If you choose filo pastry, use about 6–7 sheets large enough to come up the sides of your pan and brush each layer with melted butter. Filo creates a crisp, multi-layered shell that contrasts nicely with the soft spinach filling.
Instructions
1. Preheat the oven to 200°C / 400°F / Gas 6. Grease a 10-inch (25 cm) springform or pie dish.
2. Toast the pine nuts briefly in a dry pan over medium heat until golden, then set aside to cool.
3. Heat a little olive oil in a frying pan and sauté the chopped onion and crushed garlic over medium-low heat until softened and translucent. Avoid browning or burning the garlic, which can make it bitter.
4. Add the spinach to the pan and cook until wilted and any excess moisture has evaporated. If using frozen spinach, be sure it is thoroughly thawed and well-drained before adding.
5. In a bowl, whisk together the eggs, crème fraîche, pesto, salt and pepper. Pour this mixture into the pan with the spinach and stir gently to combine. Keep the heat low so the eggs do not scramble — you want a thickened, custardy mixture.
6. Stir in the toasted pine nuts and crumbled feta. Continue to cook briefly until the filling is slightly thickened — it should be thicker than yoghurt and able to hold its shape when spooned into the pastry shell.
7. While the filling thickens, line your springform or pie dish with the pastry, bringing enough up the sides to fold over later. Carefully spoon the spinach and cheese filling into the pastry, smoothing the top. Arrange cherry tomatoes around the surface and press them in slightly so they stay in place.
8. Fold the overlapping pastry up and over the edge of the filling to form a rustic rim, leaving the center exposed. Sprinkle the grated cheddar (or chosen strong cheese) over the exposed filling and the pastry rim.
9. Bake in the preheated oven for about 45 minutes. The center may wobble slightly when you remove it, but allow the galette to cool for 30–45 minutes to finish setting. Slice and serve warm or at room temperature.
Enjoy your galette with a simple green salad or a light side of roasted vegetables. It reheats well and can be served cold for a picnic or packed lunch.
We’d love your feedback — did you try this recipe or tweak the ingredients? Tell us how it turned out and share any variations you enjoyed. Happy cooking!
Recipe Card
Open-faced galette filled with spinach, feta and cherry tomatoes in a creamy egg custard. Bake until set and serve warm or at room temperature.
Ingredients
- 8 oz (225 g) ready-rolled puff pastry
- 1 lb (450 g) spinach leaves
- 1 onion, chopped
- 2 cloves garlic, crushed
- 4 eggs
- 2 tablespoons crème fraîche
- ½ cup (50 g) grated cheddar or strong cheese
- 2 tablespoons pine nuts, toasted
- 5 oz (150 g) cherry tomatoes
- 1 ½ cups (150 g) crumbled feta
- 1 tablespoon pesto
Instructions
- Preheat oven to 200°C / 400°F / Gas 6.
- Grease a 10-inch (25 cm) springform or pie dish.
- Toast pine nuts briefly in a dry pan; set aside.
- Sauté onion and garlic in a little olive oil until soft, taking care not to burn the garlic.
- Add spinach and cook until wilted and excess moisture evaporates.
- Whisk eggs with crème fraîche, salt, pepper and pesto, then add to the spinach off the direct heat and stir gently.
- Keep the heat low so the eggs don’t scramble. Stir in pine nuts and feta.
- Cook until the filling is thicker than yoghurt and holds its shape.
- Line the pan with pastry, bring the sides up and pour in the filling. Arrange cherry tomatoes on top.
- Fold the pastry edges over to form a rim and sprinkle with grated cheese.
- Bake for 45 minutes. Let cool 30–45 minutes to set, then slice and serve warm or at room temperature.
Notes
You can use shortcrust, puff pastry, flaky pastry or filo. If using filo, layer 6–7 sheets and brush each sheet with melted butter so the pastry holds together up the sides of the pan.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 344
Total Fat: 25g
Saturated Fat: 8g
Cholesterol: 124mg
Sodium: 400mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 3g
Protein: 13g
Nutrition information is an estimate.