A mouthwatering vegetarian breakfast, or lunch. Spinach and feta galettes never fail to satisfy and satiate!
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.
Brush the edges with egg wash and fold each one at 1cm inwards.
Cut a thick slice of tomato and place it on top of the spinach galette.
Brush the the outside of the galette with egg wash.
Sprinkle a pinch of pepper on the tomatoes and bake them in a pre-heated oven at 180°C (350ºF) for 15 minutes.
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