Savory Galette with Spinach and Feta

Ingredients

• 454 gpuff pastry
• 227 gcream cheese, softened (from a block, not a tub)
• 454 gchopped spinach
• 4 clovesgarlic, minced
• 227 gfeta cheese, crumbled
• ½ teaspoon, plus more for bakingsalt
• to tastefreshly ground black pepper
• 1egg
• 1 tablespoon (15 ml)water
• 3 tablespoons (45 ml)freshly grated parmesan cheese

Instructions

1. 1

   Heat the oven

   Heat the oven to 218°C (425°F). If using a pizza stone, put it in the oven while it heats.

2. 2

   Roll the pastry

   On a sheet of baking paper, roll the pastry into a 36 cm round about 3 mm thick. For a puffier edge, trim the pastry with a sharp knife; leave it untrimmed if you prefer a thinner, crisper crust.

3. 3

   Prepare the tray

   Transfer the rolled pastry, still on its baking paper, to a baking tray.

4. 4

   Mix the filling

   Put the softened cream cheese in a medium bowl and mix in the spinach, garlic, crumbled feta, ½ teaspoon of salt and pepper.

5. 5

   Make the egg wash

   In a separate bowl, whisk the egg with the water and set the mixture aside.

6. 6

   Fill the pastry

   Spread the filling over the pastry round, keeping a 5 cm border clear. Sprinkle the grated parmesan over the filling.

7. 7

   Fold the edges

   Fold the 5 cm pastry border over the filling, overlapping the folds every few centimetres, then pinch gently to secure.

8. 8

   Brush the crust

   Brush the pastry crust with the egg wash and add a little salt and pepper.

9. 9

   Bake until golden

   Set the tray on the pizza stone, if using, and bake for 25–35 minutes, until the pastry is golden.

10. 10

    Cool and serve

    Leave the galette to cool for 15 minutes before cutting and serving.

What is a savoury galette?

A galette is a free-form pastry, commonly associated with French baking, that is folded around a filling rather than baked in a pie dish. This version takes that relaxed shape in a savoury direction with spinach and cheese.

Puff pastry gives it a flaky, crisp crust, while cream cheese and feta make the centre creamy and tangy. Parmesan on top adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 517 calories, 13g protein, 31g carbs, 39g fat.

The pastry supplies much of the carbohydrate and fat, while cream cheese and feta contribute fat and some protein. Spinach and the cheeses also contribute to the filling’s overall nutrients; pair a slice with a generous green salad or vegetables to balance the plate.

The cheese and spinach filling

Cream cheese: use softened block cream cheese, as specified, so it mixes more readily with the other ingredients.

Spinach and feta: the spinach brings a mild, leafy base and feta adds saltiness. Crumble the feta before mixing so it is spread throughout the filling.

Keep the pastry workable

Roll the pastry on baking paper, which makes it easier to move to the tray without stretching or tearing it. Aim for an even round about 3 mm thick so it bakes consistently.

If the pastry becomes very soft while shaping, handle it gently; keeping the edges intact or trimmed is a choice that affects how the rim puffs.

Leave a clear border

Filling: spread it over the centre but keep a 5 cm strip clear around the edge. This gives you enough pastry to fold over the filling.

Folds: overlap the pastry every few centimetres and pinch gently to secure it. A little variation in the folds is part of the galette’s rustic look.

How to judge doneness

The main visual cue is a golden crust after 25–35 minutes in the oven. Check the pastry colour as it bakes, since ovens and pastry thickness can vary.

Let the galette stand for 15 minutes before cutting. This gives the hot filling time to settle and makes the slices easier to serve.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh counterpoint to the rich pastry and cheese. You could also serve it with roasted vegetables for a more substantial meal.

Cut it into eight portions as directed, or serve smaller slices as part of a lunch spread.

Recipe notes & tips

• Soften the cream cheese before mixing so it combines more easily with the spinach and feta.
• Use baking paper under the pastry from rolling through to baking to make transferring it simpler.
• Keep the 5 cm border clear so there is enough pastry to fold over the filling.
• Use the egg wash on the pastry crust for a well-coloured finish.
• Allow the full 15-minute cooling time before slicing to help the filling settle.

Variations

• Add herbs: mix chopped fresh dill or parsley into the filling.
• Use baby spinach: chop it before mixing so it is easier to distribute through the filling.
• Add lemon zest: stir a little into the filling for a brighter flavour.
• Try another cheese: replace some of the feta with crumbled goat’s cheese.
• Change the topping: use a little extra parmesan for a more pronounced savoury crust.

Common mistakes to avoid

• Filling to the edge: leave a 5 cm border so the pastry can fold over the filling.
• Pastry too thin: roll it to about 3 mm so it can support the filling as it bakes.
• Loose folds: overlap and gently pinch the edges to help hold the galette’s shape.
• Skipping the egg wash: brush the crust before baking for a golden finish.
• Cutting too soon: wait 15 minutes so the hot filling can settle before serving.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Reheat in an oven until warmed through to help the pastry crisp up again.

Frequently asked questions