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Recipes

Spanakopita Galette

Spanakopita Galette

Recipes

Spanakopita Galette

July 11, 2018


Spanakopita Galette

Everyone's favourite flavours all wrapped up in a flaky galette crust? We knew we'd love this new savoury galette, and we're pretty sure you will too. Top with additional crumbled feta and toasted pine nuts for a super fancy version, or enjoy plain jane. 

Our flours are all freshly milled to order and never stocked in our warehouse. You can shop our full flour selection here.  

Spanakopita Galette 

Filling
2 tbsp olive oil
4 bunches spinach, very well washed
2 leek, tops removed, thinly sliced and well washed
1 medium onion, minced
3 garlic cloves, minced
1/4 cup dill, roughly chopped
1/4 cup parsley, roughly chopped
1/2 cup feta, crumbled
1/4 cup pine nuts, toasted
2 large eggs
1 egg white
pinch of freshly grated nutmeg
Salt and pepper to taste

1 recipe for Classic Red Spring Pastry Crust or Spelt Pastry Crust

Yields: 2 large (approximately 9 inches) galettes

Make the filling
In a saute pan, heat 1 tbsp olive oil on medium until heated through. Add spinach and cook until wilted, about 2 minutes. Place in a colander to drain and cool. When cool enough to handle, wring out the water, roughly chop and set aside. 

Wipe out the pan and add 1 tbsp olive oil, heat over medium heat. Add leeks and onions and sauté until soft, about 3-5 minutes, stirring occasionally. If they begin to brown, turn the heat on low. Add garlic and continue cooking for 2 minutes. Add chopped spinach, dill, parsley, grated nutmeg and salt and pepper to taste. Stir and adjust seasoning as necessary (remember that there will be more salt once you add the feta). Allow filling to cool slightly, stir in 2 eggs, pine nuts and cheese. 

Assemble and bake
Preheat oven to 400°F. Line two baking sheets with parchment paper.

Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and place in refrigerator. Repeat with second pastry dough. 

Divide the filling between the two galettes, leaving about 3 inches from the edge. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 30-40 minutes until deep golden brown.

2 comments


  • Thank you Shauna!

    Shira McDermott on

  • What a great idea! It will work perfectly with my CSA allotment this week. Gorgeous photo by the way.

    Shauna Solomon on

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