Spinach and Feta Galettes are simple hand pies filled with spinach, feta cheese, and tomato. Quick to prepare and satisfying to eat, these savory galettes make a healthy appetizer, snack, or light meal suitable for parties and everyday gatherings.
A golden, flaky pastry crust cradles a savory filling of wilted spinach, tangy feta, and juicy tomato. These rustic, free-form tarts are easy to customize and come together quickly, making them an excellent choice for both novice and experienced bakers.
What is a Galette?
A galette is a French-style flat cake or free-form tart. Unlike a traditional pie, a galette has its edges folded up around the filling rather than placed in a pie dish, giving it a rustic appearance. Galettes can be sweet or savory, and their open format makes them perfect for customizing with whatever ingredients you prefer. This spinach and feta version is one of my favorite recipes for warm-weather entertaining.
How to Make Spinach and Feta Galettes
The method is straightforward: sauté the spinach, mix it with cheeses and seasoning, cut the puff pastry into squares, top with the filling and a tomato slice, fold the edges, brush with egg, and bake until golden and crisp.
Cheese Substitutions
If you’d prefer something other than feta or Parmesan, feel free to swap in a cheese you enjoy. Sharp cheddar, crumbled goat cheese, or a mild mozzarella all work well—each will change the flavor profile slightly but remain delicious.
Using Frozen Spinach
Frozen chopped spinach is a convenient option. Thaw it completely and wring out as much moisture as possible (gather it into a ball and squeeze until nearly dry) before mixing with the cheeses to avoid a soggy pastry.
Storage and Reheating
Galettes are best the day they’re baked, when the pastry is at its crispiest. To store leftovers, allow them to cool completely, place them in an airtight container, and refrigerate for up to one day. Reheat in a low oven for 5–8 minutes to restore warmth and crispiness before serving.
These spinach and feta galettes are versatile, tasty, and ideal as a warm appetizer or a cool picnic bite. Enjoy them at parties, brunches, or whenever you want a quick, satisfying vegetarian option.
- 2 sheets butter puff pastry, thawed
- 1 pound fresh spinach leaves
- 1 tablespoon olive oil
- 1 ½ cups feta cheese, crumbled
- ½ cup Parmesan, grated
- 2 tomatoes, sliced
- Freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
- Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the spinach and cook 3–4 minutes, just until wilted.
- Transfer the spinach to a bowl, wring out excess liquid, and coarsely chop.
- In a medium bowl, combine the chopped spinach with crumbled feta, grated Parmesan, and pepper; stir to mix evenly.
- Cut the puff pastry into 12 equal squares and arrange them on the prepared baking sheets.
- Divide the spinach and cheese mixture evenly among the pastry squares, pressing the filling down slightly.
- Top each portion with a tomato slice.
- Brush the pastry edges with beaten egg, fold the sides up around the filling, and brush the exposed pastry with more egg.
- Bake for about 15 minutes, until the pastry is puffed and golden brown.
- Remove from the oven and serve warm or at room temperature.
