Mini Spinach and Feta Galettes
Gorgeous little galettes!
From party to picnic, these tasty spinach and feta mini galettes are the perfect snack to bring along for any occasion. Easy to share and easy to make, these cute little pastries are sure to be a new fave for all your family and friends!
Super cute and soooo easy!
Perfect pastry
While I absolutely love making homemade pastry, it is a labour of love for sure. We’re cutting out all that hassle by using good-quality frozen pastry for this recipe.
Super spinach
We’re headed to the freezer aisle again to pick up some cheap and cheerful frozen spinach! This saves us heaps of time, and is just as tasty! I recommend popping it into the fridge to defrost the day before you make this recipe if you can - it’ll save you even more time!
Seed sprinkles
I’ve used my fave nigella seeds for this recipe, but it’s just as delish with sesame seeds. You can even try out fennel seeds if you want to amp up that flavour!
More Delish Recipe Ideas
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More Delish Recipe Ideas 〰️
Recipe Variations
Once you’ve got your galette-folding skills down, you can experiment with loads of different fillings!
Sautéed mushrooms with garlic and thyme, fig and blue cheese, roasted fennel and pear - the combinations are endless!
Mini Spinach and Feta Galettes
Ingredients
- 500g frozen spinach
- 200g greek-style feta
- 50g parmesan
- 3 garlic cloves, minced
- 1 heaped tablespoon dried oregano
- Cracked black pepper
- 3 sheets of frozen shortcrust pastry
- 2 tablespoon nigella seeds
- 1 egg
Instructions
- Preheat the oven to 200C (180C fan-forced).
- Separate the frozen pastry sheets and lay them out on a flat surface to defrost.
- Place the frozen spinach in microwave-safe bowl, then microwave in 10 second bursts until defrosted.
- Strain the spinach using a colander. Next, squeeze any excess liquid from the spinach with your hands. Place the drained spinach into a large mixing bowl.
- Crumble the feta into small chunks, then place into the the bowl with the spinach.
- Add the parmesan, pepper, minced garlic and oregano. Stir to combine.
- When the pastry sheets have softened, cut the pastry in half lengthways and then again crossways to create four equal squares of pastry.
- Scoop two tablespoons of spinach mixture onto the pastry, leaving approximately 1cm of pastry free on the edge. Form the mixture into a circle, then press it down lightly so that it is in one even layer.
- Tip: You can use a cookie cutter as a guide for the filling.
- Starting with one corner, fold the pastry in towards the centre, working your way around the galette until all of the edges have been tucked in.
- Carefully transfer the galette to a baking tray lined with greaseproof paper.
- Repeat this process until you have used up all of the spinach mixture.
- Place the galettes in the fridge for 15 minutes to chill the pastry prior to baking.
- Once the galettes have chilled, whisk the egg in a small bowl. Use a pastry brush to brush the edges of each galette with the egg, then sprinkle the nigella seeds over the pastry.
- Bake the galettes for 22-25 minutes, until the pastry is golden and crisp.
- Allow the galettes to cool on the baking tray for 5 minutes before transferring to a cooling rack, or enjoy them fresh out of the oven!
