bohemianwanderer – This spinach and feta filo galette is a flavorful, satisfying dish perfect for sharing. It combines tender spinach, fresh herbs, and creamy cheese wrapped in crisp, golden filo pastry. You’ll also make a bright pine nut and lemon salsa to top the galette, adding a fresh contrast to the rich filling.
Start by toasting 50 grams of pine nuts in a large frying pan over medium heat. Toss them every minute for about five minutes until golden and fragrant. Once toasted, transfer the pine nuts to a bowl and set aside.
In the same pan, heat four tablespoons of extra-virgin olive oil. Add 200 grams of sliced spring onions, both greens and whites, and four finely minced garlic cloves. Season with a teaspoon of fine sea salt and cook for five minutes, stirring occasionally. The onions will wilt and turn a vibrant emerald green.
Next, add one kilogram of thawed frozen spinach to the pan. Cook for 10 minutes, stirring often, until all excess water evaporates. Then mix in 25 grams of chopped fresh dill and cook for two more minutes.
Add a grating of fresh nutmeg and two teaspoons of dried mint to the pan. Stir in the finely grated zest of one lemon, 200 grams of crumbled feta, and 150 grams of ricotta cheese. Cook the mixture for two minutes more, allowing the flavors to combine, then remove from heat. This filling blends creamy cheese with herbs and spices, creating a rich and vibrant base for the galette. The toasted pine nuts add texture and a nutty note to the dish.
Assembling and Baking the Galette with Pine Nut Lemon Salsa
Preheat your oven to 200°C (180°C fan) or 390°F (gas mark 6). Lay a large sheet of baking paper on your work surface, about 60cm across. Begin layering seven sheets of filo pastry on the paper. Brush each sheet thoroughly with olive oil before adding the next. Arrange the sheets at slight angles (1pm, 3pm, 5pm, 7pm positions) to create a star-like pattern.
Spoon the spinach and cheese mixture onto the center of the top filo sheet. Spread it out evenly to form a circle about 20-22cm across. Carefully pull the edges of the pastry up around the filling, then scrunch the edges back slightly to expose most of the filling. Brush any exposed pastry with more olive oil and sprinkle one teaspoon of nigella seeds over the top.
Place the galette in the oven and bake for 25 minutes until the pastry turns golden and crisp. After baking, remove the galette and let it rest for 10 to 15 minutes before serving.
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While the galette rests, prepare the pine nut lemon salsa. Remove all pith from the zested lemon, then cut the flesh into quarters and thin slices. Add the lemon slices to the bowl with the toasted pine nuts. Stir in 60 grams of finely chopped parsley, four tablespoons of olive oil, and a quarter teaspoon of salt.
When ready to serve, spoon the fresh salsa generously over the warm galette. This dish pairs creamy, herby spinach filling with a zesty, crunchy topping. It makes an excellent vegetarian main or an impressive sharing dish for gatherings.
