Today I’m going to share with you a recipe for Spinach and Feta Galettes, a recipe which I have been making since my school days. This is such an easy recipe that I almost overlooked it. Whilst deceptively simple, it is ideal as an appetiser, a light meal or perfect to serve at brunch.

Whilst this savoury vegetable tart is ideal for vegetarians, the robust flavours make it suitable for almost everyone. In fact, Galettes can be enjoyed by many people with specific dietary requirements. The recipe can be adjusted for vegans; vegan puff pastry is available in most supermarkets and the toppings adjusted accordingly. Further, for those who require a gluten-free diet, a suitable pastry is also available at most supermarkets. In this instance, the toppings would be suitable.

You will need a little advance preparation as you need to defrost both the puff pastry and the spinach. Ideally, I will defrost the required number of pastry sheets in the refrigerator but if I’m short of time I defrost the pastry on the kitchen bench. It is, however, essential that the pastry not become warm, it must stay chilled. I also defrost the spinach and squeeze out as much moisture as possible. Then, I add the spinach and some freshly grated parmesan to a medium size bowl. I crumble the feta into the bowl and season with freshly ground black pepper. I don’t add salt; the feta and parmesan contain sufficient salt. The topping is now ready to add to the pastry.


▢3 sheets of frozen butter puff pastry * 22 ½ cm/9” square

▢500 g frozen spinach defrosted, excess water drained

▢2 large tomatoes

▢300 g feta cheese I use Danish

▢1 cup grated Parmesan

▢freshly ground black pepper to taste

▢1 egg beaten, for glazing


If time permits, defrost the pastry in the refrigerator. However, this is not always suitable so you can defrost the pastry on the kitchen bench if necessary. Just ensure that the pastry remains chilled. Return it to the refrigerator if the pastry defrosts before you are ready to add the topping.

Preheat your oven to 200 Degrees C (390 F).

Defrost the frozen spinach. Squeeze out as much moisture as possible.

Crumble the feta.

Mix the spinach and feta together in a bowl. Add the Parmesan and season with pepper to taste.

Line two trays with baking paper.

Cut your pastry into squares that are approximately 12.5cm/5 ".

It is easier to assemble pastries on the baking tray.

Distribute the topping evenly on the puff pastry squares.

Flatten the topping slightly, ensuring you leave a border of approximately 1cm.

Top each pastry with a slice of tomato. Season the tomato with pepper.

Brush the edges of the pastry with beaten egg.

Fold over the sides of the pastry. Brush the sides with more beaten egg.

Bake for 15 minutes, or until golden on the top and bottom of the pastry.

Enjoy straight away hot, or cool down and reheat later. They are also delicious at room temperature.


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