Spinach and Feta Galettes
A mouthwatering vegetarian breakfast, or lunch. Spinach and feta galettes never fail to satisfy and satiate!
- NF VE
These spinach and feta galettes are a mouthwatering veggie breakfast, or lunch, to satisfy and satiate. They work year-round, too. In the summertime, send your kids off with a healthy last-minute breakfast to eat on the school bus, pack them up for a picnic in the park, or serve as part of a dinner al fresco. Stick them in your kids’ (or your own) packed lunch to break up the monotony of sandwiches and wraps. In the winter? For me, the winter is a time when I cannot handle a cold salad for lunch, but I don’t always fancy a soup, or a big meal. Ditto for breakfast - something slightly warmed through made from buttery pastry ticks all my boxes! These galettes are the perfect light lunch, served warm with a fresh green side salad and a few juicy cherry tomatoes. Who am I kidding, any savoury pastry tarts are a go-to for me through those chilly months!
The cheesy, buttery savouriness of flaking pastry and salty cheese complements the iron green tang of the spinach perfectly. These pastry morsels feel indulgent and satisfying, but allow you to feel slightly healthy at the same time. Those two things together? That equates to my favourite type of meal!
You will need about 25 minutes to make 6 servings of this recipe, which has approximately 388 calories each. Make sure you have all the ingredients and follow these 9 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Chop the onion in small pieces, add it in a non-stick pan with the olive oil and sauté for 2 minutes in medium heat.
Continue by adding the spinach to the pan and sauté for 3-4 more minutes until the spinach is limp.
Transfer the spinach and onion in a large bowl. Using a fork, mix it with the feta, parmesan cheese, nutmeg and salt. Use the fork to break the feta cheese into small pieces while mixing.
Cut the puff pastry in large squares (approx. 8x8cm) and place them in a baking tray covered with parchment paper.
Scoop a large portion of the spinach mixture (about 2 tbsps) and place it in the centre of the puff pastry.