Savory Spinach and Feta Breakfast Galette recipe

Weekends are sacred in our house. They’re a time for slow mornings, relaxed conversations, and, most importantly, delicious, leisurely breakfasts. While pancakes and waffles have their place, I’m always searching for something a little more… special to grace our weekend table. Enter the Savory Spinach and Feta Breakfast Galette. This recipe was born out of a desire for a brunch dish that was both elegant and easy, satisfying and healthy-ish, and bursting with flavor. Let me tell you, it exceeded all expectations. The first time I made it, the flaky, buttery crust, filled with a vibrant mixture of sautéed spinach, salty feta, and perfectly cooked eggs, was an absolute revelation. My family, who are usually divided when it comes to savory breakfasts (sweet reigns supreme most days), were united in their praise. The combination of textures – the crisp pastry, the creamy filling, the slightly runny yolks – and the flavors – the earthy spinach, the tangy feta, the richness of the eggs – is simply divine. It’s become our go-to for weekend brunches, potlucks, and even light weeknight dinners served with a side salad. The best part? It looks incredibly impressive but is surprisingly simple to make, especially with store-bought puff pastry. Ready to wow your family and friends with a breakfast galette that’s as beautiful as it is delicious? Let’s get started!

Ingredients

This Savory Spinach and Feta Breakfast Galette recipe is all about fresh, flavorful ingredients coming together in a rustic and elegant package. Here’s what you’ll need to create this delightful dish:

• Puff Pastry: 1 sheet (about 14 ounces/400g), thawed. Puff pastry is the key to the galette’s flaky and buttery crust. Using store-bought puff pastry makes this recipe incredibly easy and quick. Look for all-butter puff pastry for the best flavor and texture. Thaw it according to package directions, usually in the refrigerator overnight or at room temperature for about 30-45 minutes.
• Fresh Spinach: 10 ounces (about 300g), roughly chopped. Fresh spinach forms the base of the savory filling, providing a healthy dose of greens and a mild, earthy flavor. Baby spinach is convenient and works well. Make sure to wash and thoroughly dry the spinach before using it.
• Feta Cheese: 4 ounces (about 115g), crumbled. Feta cheese adds a salty, tangy, and creamy element to the filling. Use good quality feta cheese packed in brine for the best flavor. Drain the feta well before crumbling it.
• Eggs: 4 large, plus 1 egg for egg wash. Eggs are the star of this breakfast galette, providing protein and richness. Using 4 eggs in the filling and one for the egg wash ensures a satisfying and beautifully golden crust. Use large, fresh eggs for the best results.
• Onion: ½ medium yellow onion, finely chopped. Onion forms the aromatic base of the filling, adding sweetness and depth of flavor. Yellow onion is recommended for its mild flavor that complements the spinach and feta.
• Garlic: 2 cloves, minced. Garlic is essential for adding pungent flavor and complexity to the savory filling. Freshly minced garlic is highly recommended for the best taste.
• Olive Oil: 2 tablespoons, plus more for drizzling. Olive oil is used for sautéing the vegetables and drizzling over the galette before baking, adding flavor and preventing sticking. Extra virgin olive oil is preferred for its richer flavor.
• Dried Oregano: ½ teaspoon. Oregano provides a warm, slightly peppery, and aromatic flavor that complements the spinach, feta, and eggs beautifully.
• Red Pepper Flakes (Optional): ¼ teaspoon, or to taste. Red pepper flakes add a subtle kick of heat, balancing the richness of the eggs and cheese. Adjust the amount to your spice preference or omit if you prefer a milder dish.
• Salt and Black Pepper: To taste. Seasoning is crucial! Salt enhances all the flavors, and black pepper adds a touch of spice and complexity. Taste and adjust seasoning throughout the cooking process.
• Milk or Cream: 1 tablespoon (for egg wash). Milk or cream is used to make the egg wash, which gives the puff pastry a beautiful golden brown color and a slightly glossy finish. Whole milk or heavy cream works best, but 2% milk or even plant-based milk can be used.

Ingredient Notes and Substitutions:

• Puff Pastry Alternatives: While puff pastry is ideal, you could potentially use pie crust for a more rustic, less flaky galette. However, puff pastry is highly recommended for its superior texture.
• Spinach Variations: Other leafy greens can be used in place of spinach, such as kale (de-stemmed and chopped), Swiss chard, or even a mix of greens. Ensure tougher greens like kale or chard are sautéed a bit longer to soften.
• Cheese Substitutions: If you’re not a fan of feta, goat cheese, ricotta cheese, or crumbled Parmesan cheese can be used as alternatives. Each cheese will bring a different flavor profile to the galette.
• Vegetable Additions: Get creative with your vegetables! Sautéed mushrooms, sun-dried tomatoes (oil-packed, drained and chopped), roasted red peppers (jarred, drained and chopped), or artichoke hearts (canned, drained and quartered) can be added to the filling for extra flavor and texture.
• Herb Variations: Fresh herbs like thyme, rosemary, or dill can be used instead of or in addition to oregano for different herb profiles. Fresh basil can be sprinkled over the finished galette after baking.
• Spice Level Adjustment: If you like more heat, add a pinch of cayenne pepper or use spicy feta cheese.
• Dairy-Free Option (Puff Pastry Dependent): Some puff pastry brands are vegan (check ingredients carefully). To make the filling dairy-free, use a plant-based feta cheese alternative and consider using a flax egg “wash” (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes to thicken) for brushing the crust, though it won’t brown as deeply as an egg wash. The eggs in the filling are essential for structure and flavor in this recipe, so a direct egg substitute is not easily recommended for the filling itself while maintaining the core recipe concept. You could explore vegan quiche recipes for egg-free savory pies.

Instructions

Follow these step-by-step instructions to create a stunning and delicious Savory Spinach and Feta Breakfast Galette:

1. Prepare the Spinach Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until softened and slightly translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Sautéing the onion and garlic softens them and brings out their sweetness, creating a flavorful base for the filling.
2. Add Spinach and Spices: Add the roughly chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts and reduces in volume, about 3-5 minutes. Season with dried oregano, red pepper flakes (if using), salt, and black pepper. Continue to cook for another minute to allow the spices to bloom and the spinach to fully wilt. Cooking the spinach down reduces its moisture content, preventing a soggy galette. Seasoning at this stage layers the flavor.
3. Cool the Filling: Remove the skillet from the heat and let the spinach mixture cool slightly. Cooling the filling prevents it from melting the puff pastry and ensures the eggs cook properly in the oven.
4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup easier.
5. Roll Out Puff Pastry: Lightly flour a clean work surface. Unfold the thawed puff pastry sheet and gently roll it out into a slightly larger circle, about 12-13 inches in diameter. Rolling it slightly thinner helps ensure a crisp crust. Be careful not to overwork the pastry, as this can make it tough.
6. Transfer Pastry to Baking Sheet: Carefully transfer the rolled-out puff pastry circle to the prepared baking sheet.
7. Assemble the Galette: Spoon the slightly cooled spinach mixture evenly onto the center of the puff pastry, leaving a 2-3 inch border around the edge. Sprinkle the crumbled feta cheese evenly over the spinach mixture. Creating a border is crucial for folding the crust up and encasing the filling.
8. Create Wells for Eggs: Using the back of a spoon, make 4 small wells in the spinach and feta filling. Gently crack one egg into each well. Creating wells helps keep the eggs from spreading too much and ensures they cook evenly.
9. Fold the Galette Crust: Gently fold the edges of the puff pastry over the filling, overlapping as you go to create a rustic, free-form border. Pleat the edges as you fold for a decorative look. Don’t worry about it being perfect; the rustic look is part of the galette’s charm.
10. Prepare Egg Wash and Brush Crust: In a small bowl, whisk together the remaining egg with 1 tablespoon of milk or cream to make an egg wash. Brush the egg wash evenly over the puff pastry crust. Egg wash gives the crust a golden brown color and a glossy finish.
11. Bake the Galette: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and puffed, and the egg whites are set but the yolks are still slightly runny (or cooked to your desired doneness). The baking time may vary slightly depending on your oven. Check for doneness around 25 minutes.
12. Rest and Serve: Remove the galette from the oven and let it cool on the baking sheet for a few minutes before slicing and serving. Resting allows the filling to set slightly and makes it easier to slice. Drizzle a little olive oil over the galette before serving, if desired.

Tips for Perfect Savory Spinach and Feta Breakfast Galette:

• Don’t Overfill: Avoid overfilling the galette, as this can make it difficult to fold the crust and may result in a soggy bottom. Stick to the recommended filling amounts.
• Keep Puff Pastry Cold: Work quickly with the puff pastry and keep it as cold as possible. If it becomes too warm and sticky, return it to the refrigerator for a few minutes to chill.
• Don’t Overbake: Overbaking can dry out the crust and overcook the eggs. Bake until the crust is golden brown and the egg whites are set but yolks are still slightly soft (or to your preference).
• Adjust Egg Doneness: If you prefer firmer yolks, bake the galette for a few minutes longer. If you like runnier yolks, check for doneness sooner.
• Serve Warm: Galettes are best served warm, ideally shortly after baking, when the crust is at its flakiest and the filling is at its best texture.

Nutritional Information

(Estimated per serving, assuming 6 servings per galette. Nutritional values can vary based on specific ingredients and serving sizes.)

• Servings: 6
• Calories per Serving: Approximately 400-500 calories

Approximate Nutritional Breakdown per Serving:

• Protein: 15-20 grams
• Fat: 25-30 grams (primarily from puff pastry, olive oil, and feta cheese)
• Saturated Fat: 10-12 grams
• Cholesterol: 150-180 mg
• Sodium: 500-700 mg (can vary depending on feta cheese and added salt)
• Carbohydrates: 30-40 grams
• Fiber: 3-5 grams
• Sugar: 3-5 grams (naturally occurring from vegetables and minimal added sugar in puff pastry)

Nutritional Highlights:

• Good Source of Protein: Provides a good amount of protein from eggs and feta cheese, essential for satiety and muscle building.
• Source of Healthy Fats: Contains healthy fats from olive oil and the fats in puff pastry and feta cheese.
• Vitamins and Minerals: Spinach is a good source of vitamins A, C, and K, as well as iron and folate. Eggs provide choline and vitamin D.
• Relatively Balanced Macronutrient Profile: Offers a good balance of protein, fats, and carbohydrates, making it a satisfying and energy-sustaining breakfast or brunch option.

Note: This is an estimated nutritional breakdown. For precise nutritional information, you can use a nutrition calculator app or website and input the specific ingredients and quantities you use. Be mindful of sodium content, especially from feta cheese.

Preparation Time

• Prep Time: 30 minutes (including vegetable chopping, spinach filling preparation, and galette assembly)
• Cook Time: 25-30 minutes (baking time)
• Total Time: Approximately 55-60 minutes

Make-Ahead Tips:

• Prepare Spinach Filling Ahead: The spinach and feta filling can be made up to 24 hours in advance and stored in the refrigerator. Reheat slightly before assembling the galette if it has become very cold, to make it easier to spread.
• Assemble Galette Ahead (Unbaked): You can assemble the unbaked galette (up to step 10) a few hours in advance and keep it refrigerated on the baking sheet, covered loosely with plastic wrap. Bake just before serving, adding a few extra minutes to the baking time if baking from cold.
• Bake and Reheat (Not Ideal for Best Crust Texture): While best served fresh, you can bake the galette completely ahead of time and reheat it gently in a low oven (around 300°F/150°C) for about 15-20 minutes to warm through. However, the crust will be flakiest when freshly baked.

How to Serve

Savory Spinach and Feta Breakfast Galette is a versatile dish that can be served for breakfast, brunch, lunch, or even a light dinner. Here are some serving suggestions:

• Breakfast/Brunch Classic:
  • Serve warm slices of galette as the star of your weekend brunch spread.
  • Pair with fresh fruit salad, yogurt parfait, or a side of breakfast potatoes.
  • Offer coffee, tea, mimosas, or fresh juice to complement the meal.
• Lunch or Light Dinner Option:
  • Serve a slice of galette with a side salad for a satisfying and balanced lunch or light dinner.
  • A simple green salad with a vinaigrette dressing or a tomato and cucumber salad works well.
  • Add a cup of soup for a heartier meal, such as tomato soup or lentil soup.
• Elegant Brunch Buffet:
  • Include the galette as part of a brunch buffet alongside other savory and sweet dishes.
  • Offer a variety of pastries, quiches, frittatas, fresh fruits, and yogurt.
  • Create a beautiful presentation with garnishes of fresh herbs and lemon wedges.
• Topping and Garnish Ideas:
  • Fresh Herbs: Garnish with chopped fresh parsley, dill, or basil for a pop of color and freshness.
  • Crumbled Feta: Sprinkle extra crumbled feta cheese over the galette before serving for added flavor and visual appeal.
  • Red Pepper Flakes: Offer red pepper flakes on the side for those who want to add a touch more heat.
  • Drizzle of Olive Oil: A drizzle of good quality olive oil over the baked galette enhances the flavor and adds a nice sheen.
  • Lemon Wedges: Serve with lemon wedges for squeezing over the galette, adding a bright, citrusy note.

Additional Tips for Savory Spinach and Feta Breakfast Galette Perfection

1. Thaw Puff Pastry Properly: Ensure the puff pastry is fully thawed but still cold before rolling it out. This is crucial for achieving a flaky crust. Follow package directions for thawing.
2. Dry Spinach Thoroughly: Make sure to thoroughly wash and dry the spinach before sautéing. Excess moisture in the spinach can make the filling watery and the crust soggy. You can use a salad spinner to effectively dry the spinach.
3. Don’t Skip Sautéing Onion and Garlic: Sautéing the onion and garlic before adding the spinach is important for developing flavor and removing some of the raw bite from the onion and garlic.
4. Use Good Quality Feta: Invest in good quality feta cheese packed in brine for the best flavor. Avoid pre-crumbled feta, which can be drier and less flavorful.
5. Adjust Seasoning to Taste: Taste the spinach filling before assembling the galette and adjust seasoning with salt, pepper, oregano, and red pepper flakes as needed. Seasoning is key to a flavorful dish.

Frequently Asked Questions (FAQ)

Q1: Can I make this galette ahead of time and reheat it?

A: While best served fresh for optimal crust flakiness, you can bake the galette ahead of time and reheat it gently. Reheat in a low oven (around 300°F/150°C) for about 15-20 minutes, or until warmed through. The crust may not be as perfectly flaky as freshly baked, but it will still be delicious. Reheating is a good option if you need to prep ahead for a brunch or gathering.

Q2: Can I freeze this breakfast galette?

A: Freezing baked galettes is not recommended as the puff pastry crust can become soggy and lose its flaky texture upon thawing and reheating. However, you can freeze the assembled unbaked galette. Assemble the galette up to step 10, then freeze it on the baking sheet until solid. Once frozen, wrap it tightly in plastic wrap and then in foil. Freeze for up to 1-2 months. Bake from frozen, without thawing, adding about 15-20 minutes to the baking time.

Q3: Can I use a different type of cheese instead of feta?

A: Yes, you can substitute feta cheese with other cheeses. Good alternatives include:
* Goat Cheese: Provides a tangy and creamy flavor, similar to feta.
* Ricotta Cheese: Adds a creamy and mild flavor. You might want to season ricotta more assertively as it is milder than feta.
* Crumbled Parmesan Cheese: Adds a salty and savory flavor.
* Gruyere Cheese: Adds a nutty and slightly sweet flavor and melts beautifully.
* A Combination: You could also use a mix of cheeses, such as feta and ricotta, or feta and goat cheese, for a more complex flavor profile.

Q4: My puff pastry is cracking when I fold it. What am I doing wrong?

A: Puff pastry can crack if it’s too cold or too warm. If it’s too cold, let it sit at room temperature for a few minutes to slightly soften before folding. If it’s too warm and sticky, return it to the refrigerator for a few minutes to chill. Also, be gentle when folding the pastry. Avoid stretching or pulling it too much. If small cracks do appear, don’t worry too much; the rustic look is part of the galette’s charm. You can also brush a little egg wash over any cracks before baking to help seal them.

Q5: Can I add meat to this breakfast galette?

A: Yes, you can add cooked meat to this galette to make it heartier. Good meat additions include:
* Cooked and Crumbled Bacon or Sausage: Add cooked and crumbled bacon or breakfast sausage to the spinach filling for a savory and meaty boost.
* Cooked Ham or Prosciutto: Diced cooked ham or thinly sliced prosciutto can be added to the filling for a salty and savory element.
* Smoked Salmon: Flakes of smoked salmon can be added to the filling for a more elegant and brunch-worthy galette. Add cooked meat or smoked salmon to the filling along with the feta cheese before adding the eggs.

Enjoy creating and savoring this delightful Savory Spinach and Feta Breakfast Galette! It’s a guaranteed crowd-pleaser for any brunch or breakfast occasion.

Print