Spinach & Feta Galette

Why you’ll love this recipe

• Who doesn’t love a good cooking shortcut? The pre-made pie crust makes this recipe extra fast

• It’s vegetarian and vegan-friendly (just substitute the crust and cheese for plant-based options)

• It’s super versatile. I used spinach and feta, but the filling possibilities (both savory and sweet) are endless!

• It’s easy to make, but looks very involved

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Spinach & Feta Galette

Yield: 6

Author: Shalane Katugampola

Adapted from Healthy Seasonal and Food52

Ingredients

• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 8 cups spinach, roughly chopped
• 1 egg, separated
• 3 tablespoons water
• ¾ cup feta cheese, crumbled
• ¼ tsp salt
• ¼ tsp pepper
• 1 - 9" pie crust dough (not solid)
• 1 tbsp pine nuts
• 4 cherry tomatoes, halved

Instructions

1. In a large cast iron skillet, heat oil over medium-high heat. Add garlic and cook, stirring until fragrant, 20-30 sec
2. Add spinach and cook, stirring until they're wilted and barely cooked down, 1-2 min. Transfer spinach into a large bowl to cool
3. Preheat oven to 350F
4. In a small bowl, beat egg white and water and add to cooled spinach. Add feta, salt, and pepper and stir to coat the spinach completely
5. Lay a large sheet of parchment paper on the same cast iron skillet. Unwrap the pie crust dough and place it in the middle of the skillet
6. Spoon the spinach mixture onto the center of the dough, leaving a 2-3" border. Sprinkle with pine nuts, then top with cherry tomatoes. Fold the edges of the dough around the mixture. Gently brush the egg yolk over the crust
7. Bake for 35-40min or until the crust is golden brown

Notes:

I bought pie crust dough to save time, but homemade crust will work just as well

I used the same cast iron skillet to saute and bake, but you can use any skillet + baking tray you have

There's no right/wrong way to fold a galette, so just have fun with it

Spinach exudes water when heated, so drain as much as you can after sautéing (since it'll release more in the oven)

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