Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Feta & Dill Galette with Lemony Spinach Salad

Scott Phillips

Servings: four.



  • 2 large eggs
  • 1/3 cup crème fraîche or heavy cream
  • 2 Tbs. chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
  • 1 tsp. lightly packed, finely grated lemon zest
  • 1/2 tsp. kosher salt; more for the salad
  • Freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 cup crumbled feta (about 4 oz.); I like Valbreso and Mt. Vikos brands
  • 4 small handfuls baby spinach (about 3 oz.), washed and dried, large stems removed
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice; more to taste

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 350
  • Fat Calories (kcal): 270
  • Fat (g): 31
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 155
  • Sodium (mg): 690
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 10


  • Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, whisk the eggs, crème fraîche or cream, chopped dill, lemon zest, salt, and about 10 grinds of pepper.
  • On a lightly floured surface, gently roll out the puff pastry until it measures about 11 by 13 inches. Line a rimmed baking sheet with parchment or a silicone baking mat. Lay the pastry on the baking sheet, wet the edges with water, and fold over a 3/4-inch border, mitering the corners for neatness. Distribute the feta evenly within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn’t slosh onto the border. Carefully transfer the baking sheet to the oven and bake until the pastry is puffed and brown on the border and the underside, and the filling is golden brown, 18 to 20 min.
  • Slide the galette off the pan and onto a rack to cool until still warm but not hot. Move the galette to a cutting board and cut into four rectangles, so that each piece gets some border. Put the four pieces on plates.
  • In a large bowl, toss the spinach and dill sprigs (if using) with the olive oil and lemon juice until evenly coated. Sprinkle with salt, pepper, and more lemon juice to taste. Arrange a handful of salad on each piece of galette and serve immediately.

Make Ahead Tips

Thaw puff pastry in the refrigerator overnight or all day while you’re at work. Or thaw at room temperature for at least 45 minutes (less if your kitchen is quite warm).


Rate or Review

Reviews (3 reviews)

  • grlup | 05/30/2015

    This was excellent! The lemon dill combo along with the feta was delicious. Will definitely be making again.

  • thepastalady | 06/09/2012

    I love this recipe and will definitely make it time and again. I would have never thought to pair lemon zest with egg but it's a light, refreshing flavor combination. It's great for breakfast, lunch and dinner.

  • Braisen | 03/12/2009

    Spanikopita deconstructed! This recipe is great as is. I also make it with cheese substitutions like gruyere or parmesan and a mixed green salad. I now keep a pack of puff pastry in my freezer and if I have to entertain on a work night or simply want to add a little class to leftovers I know I will always have the ingredients on hand to make some version of this.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.