Spinach & Feta Phyllo Galette (Spanakopita)

Imagine a flaky, golden-brown pastry crust that gives way to a savory, cheesy filling bursting with the flavors of fresh spinach, aromatic herbs, and tangy feta. This is the essence of the classic Greek dish known as Spanakopita – a beloved staple of Mediterranean cuisine. But what if you could enjoy those same mouthwatering flavors in a stunning, rustic galette form? Prepare to be delighted, as we explore the art of creating a Spinach & Feta Phyllo Galette that will transport your taste buds to the sun-drenched shores of Greece.

Phyllo Galette Spanakopita
Phyllo Galette Spanakopita

Key Takeaways

  • Discover the secrets of making a flavorful Spinach & Feta Phyllo Galette, a twist on the classic Greek Spanakopita
  • Learn the key ingredients, including fresh spinach, creamy feta, and delicate phyllo dough
  • Understand the techniques for working with phyllo dough to create a beautifully layered and flaky crust
  • Explore the step-by-step process of assembling and baking this impressive yet easy-to-make Mediterranean-inspired dish
  • Discover serving suggestions to elevate your Spinach & Feta Phyllo Galette experience

What is a Phyllo Galette?

A galette is a free-form rustic pie or tart that can be either savory or sweet. Unlike traditional tarts that are baked in a specialized pan, a galette is assembled directly on a sheet pan, making it a more casual and approachable option. The key features of a galette are a simple crust and a filling of choice, which is then folded over the edges to create a beautiful, partially exposed center.

Galettes are a popular choice for those who enjoy the flavors of a pie or tart without the fuss of a traditional baking pan. The free-form nature of a galette allows for greater creativity and experimentation with crust and filling combinations, making it a versatile option for home bakers.

Whether you’re in the mood for a savory free-form tart or a sweet rustic pie, the galette is a fantastic choice that requires minimal effort to achieve a stunning and delicious result. With its no tart pan needed approach, the galette is a perfect option for those looking to elevate their baking repertoire with a touch of rustic charm.

Key Features of a Galette Advantages of Baking a Galette
  • Free-form shape
  • Simple crust
  • Variety of fillings
  • Partially exposed center
  • Requires less effort than a traditional tart or pie
  • Allows for creativity with crust and filling combinations
  • Suitable for both savory and sweet preparations
  • Eliminates the need for a specialized baking pan

“The beauty of a galette lies in its rustic charm and the freedom it offers to experiment with flavors. It’s a delightful way to enjoy the essence of a pie or tart without the fuss of traditional baking.”

What is Spanakopita, Spinach Feta Phyllo Galette, Greek Phyllo?

Spanakopita, the classic Greek spinach pie, is a beloved dish that has captured the hearts and palates of food enthusiasts worldwide. At its core, spanakopita is a savory pastry filled with a delectable blend of fresh spinach, tangy feta cheese, and aromatic herbs. The Spinach Feta Galette in this recipe takes the essence of traditional spanakopita and reimagines it in the form of a free-form tart, or galette.

Ingredients for the Filling

The filling for this Spinach Feta Galette boasts a harmonious combination of flavors and textures. The key ingredients include:

  • Fresh spinach, gently wilted and chopped to create a flavorful base
  • Feta cheese, a quintessential Greek ingredient that lends a creamy, tangy note
  • Ricotta cheese, which adds a luxurious creaminess to the filling
  • Eggs, which help bind the mixture together
  • Olive oil, for its rich, Mediterranean flavor
  • Fragrant herbs, such as dill, which elevate the overall taste profile

This vibrant, nutrient-dense filling is then enveloped in the signature flaky phyllo dough, creating a delightful contrast of textures and a true taste of the Mediterranean.

“The combination of flavors and textures in this Spinach Feta Galette creates a truly delicious, Mediterranean-inspired dish.”

Tips for Working with Phyllo Dough

Mastering the art of working with phyllo dough is the key to creating flaky, crispy pastries like our Spinach & Feta Phyllo Galette. Follow these simple tips to ensure success:

Thawing Phyllo Properly

The first step is to thaw the phyllo sheets properly. You can do this by letting them sit in the refrigerator overnight or leaving them at room temperature for a couple of hours before use. This gradual thawing process helps prevent the phyllo from tearing or cracking.

Preventing Drying

Once the phyllo is out of its packaging, it’s important to keep it covered to prevent it from drying out. Draping a damp towel over the sheets as you work can help prevent drying and maintain their delicate, workable texture.

Handling Phyllo Sheets

When handling the phyllo sheets, work quickly and with a light touch. Phyllo is very thin and delicate, so be gentle to avoid tearing or crumpling the layers. If a sheet does tear, don’t worry – you can simply patch it together or use it in another part of the recipe.

Phyllo Thickness Options

Phyllo dough comes in a variety of thicknesses, each with its own unique properties. The thicker “country” style phyllo (#10) will provide a heartier, crispier crust, while the thinner #4 phyllo sheets also work well for a more delicate texture. Choose the thickness that best suits your recipe and personal preferences.

By following these tips, you’ll be well on your way to mastering the art of working with phyllo dough and creating flaky, golden-brown pastries that will impress your friends and family.

How to Assemble the Galette

Crafting the perfect Spinach & Feta Phyllo Galette, also known as Spanakopita, requires careful attention to the Layering Phyllo Sheets and Buttering Phyllo process. Begin by arranging the delicate phyllo dough in a specific layered pattern on a baking sheet, ensuring each layer is generously brushed with melted butter to create a flaky, golden-brown crust.

Next, the Filling Placement is crucial. Carefully spoon the savory spinach and feta cheese filling into the center of the phyllo layers, leaving a small border around the edges. This allows for the Folding Phyllo Edges to create a rustic, encasing crust around the filling.

Baking Instructions

Preheat your oven to a toasty 415°F (215°C). Gently fold the phyllo edges over the filling, forming a rustic, free-form crust. Brush the entire surface with a light egg wash to achieve a beautifully golden sheen. Place the assembled galette in the oven and bake for 40 minutes, keeping a close eye on the Baking Time and Temperature.

To ensure a crisp, flaky crust, move the galette to the bottom rack of the oven for an additional 10-15 minutes. This final step allows the bottom of the phyllo to become perfectly golden-brown and irresistibly crunchy.

“The key to a successful Spinach & Feta Phyllo Galette is in the delicate balance of layering the phyllo, Buttering Phyllo, and carefully Folding Phyllo Edges to create a masterful, flaky crust.”

Serving Suggestions

The Spinach & Feta Phyllo Galette can be served as an appetizer or a main dish, accompanied by a creamy tzatziki sauce for dipping. It pairs wonderfully with other Greek-inspired side dishes, such as a fresh tomato and cucumber salad or roasted lemon-garlic potatoes. The versatility of the galette format makes it a great option for entertaining, as it can be easily sliced and shared with guests.

The flaky, savory crust and creamy, flavorful filling of this delicious Mediterranean-inspired creation are sure to delight everyone who tries it. Whether served as a starter or the centerpiece of a meal, the Spinach & Feta Phyllo Galette is a delightful blend of traditional Greek flavors and the convenience of a handcrafted pastry.

With its versatility and crowd-pleasing appeal, the Spinach & Feta Phyllo Galette is a fantastic choice for any occasion, from casual gatherings to more formal events. Enjoy this delectable dish as an appetizer or main dish, paired with the perfect tzatziki sauce and Greek-inspired sides, for a truly memorable dining experience.


What is Spanakopita?

Spanakopita is the classic Greek spinach pie made with fresh spinach, feta cheese, herbs, and paper-thin phyllo dough.

What is a Galette?

A galette is a free-form tart or pie that can be either savory or sweet. Unlike traditional tarts baked in a specialized pan, a galette is assembled directly on a baking sheet, making it a more rustic and casual option.

What is the difference between Spanakopita and the Spinach & Feta Phyllo Galette?

The Spinach & Feta Phyllo Galette uses the same key ingredients as traditional spanakopita (fresh spinach, feta cheese, herbs), but the assembly is in the form of a free-form tart rather than a layered pie.

What are the typical ingredients in the Spinach & Feta Phyllo Galette filling?

The filling consists of a mixture of spinach, feta cheese, ricotta cheese, eggs, olive oil, and herbs like dill.

What are the tips for working with phyllo dough?

To work with phyllo dough successfully, it’s important to thaw it properly, keep the unused sheets covered to prevent drying, and choose the appropriate thickness (thicker “country” style or thinner #4 sheets).

How do you assemble the Spinach & Feta Phyllo Galette?

The phyllo sheets are arranged in a layered pattern on a baking sheet, with each layer brushed with melted butter. The spinach and cheese filling is then placed in the center, and the phyllo edges are folded over to create a rustic crust.

How do you bake the Spinach & Feta Phyllo Galette?

The assembled galette is baked at 415°F (215°C) for 40 minutes, then moved to the bottom rack for an additional 10-15 minutes to ensure a crisp, golden-brown crust.

How can the Spinach & Feta Phyllo Galette be served?

The Spinach & Feta Phyllo Galette can be served as an appetizer or a main dish, accompanied by a creamy tzatziki sauce for dipping. It also pairs well with other Greek-inspired side dishes, such as a fresh tomato and cucumber salad or roasted lemon-garlic potatoes.
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Author: Bob

With over 20 years in Bioinformatics and AI in Molecular Diagnostics, Bob Stavrou advises BiCos, focusing on authenticating OLIVE OIL DNA. He's also a passionate contributor to YouTube Cooking with Greek People and appeared on Greek TV show Savvatokiriako Me Ton Manesi, bridging science and culinary arts. Watch it on Alpha TV.

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