The Dish | Spanakopita galette

This rustic spanakopita-inspired galette makes a beautiful summer lunch or light dinner, especially paired with a crisp green salad, ripe tomatoes, olives, and a chilled glass of Sauvignon blanc, rosé, or sparkling lemonade. Serve it warm or at room temperature on the patio, with a squeeze of lemon and a dollop of Greek yogurt or tzatziki on the side.

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Serves: 4–6
Prep time: 25 minutes
Cook time: 35–40 minutes

Ingredients

For the filling

• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 1 garlic clove, minced
• 10 ounces baby spinach, roughly chopped, or 1 10-ounce package frozen chopped spinach, thawed and squeezed very dry
• 4 scallions, thinly sliced
• 2 cups crumbled feta cheese
• ½ cup ricotta cheese
• 1 large egg, lightly beaten
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• ½ teaspoon lemon zest
• ¼ teaspoon freshly ground black pepper
• Pinch of salt, to taste

For the galette

• 12 sheets phyllo dough, thawed
• ¼ cup extra-virgin olive oil, plus more as needed 
• 1 tablespoon sesame seeds or everything bagel seasoning, optional
• Lemon wedges, for serving

Instructions

1. Prepare the filling
   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

1. Cook the aromatics
   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds more.
2. Wilt the spinach
   Add the spinach and cook until wilted, about 2–3 minutes. Transfer the mixture to a clean kitchen towel or fine-mesh strainer and press out as much liquid as possible. This step is key to keeping the phyllo crisp.
3. Mix the filling
   In a medium bowl, combine the spinach mixture, scallions, feta, ricotta, beaten egg, dill, parsley or mint if using, lemon zest, pepper, and a small pinch of salt. Taste carefully, as feta can be salty.
4. Build the phyllo base
   Place one sheet of phyllo on the prepared baking sheet and brush lightly with olive oil. Layer the remaining sheets on top, brushing each with olive oil and rotating the sheets slightly as you go to create a rough circle or star shape.
5. Fill and fold
   Spoon the spinach-feta filling into the center of the phyllo, spreading it into an 8- to 9-inch circle and leaving a 2- to 3-inch border. Gently fold the phyllo edges up and over the filling, pleating as needed to create a rustic galette shape. Brush the folded edges with a little more olive oil and sprinkle with sesame seeds, if using.
6. Bake.
   Bake for 35–40 minutes, until the phyllo is deeply golden and crisp. Let rest for 10 minutes before slicing.
7. Serve.
   Serve warm or at room temperature with lemon wedges, a simple cucumber-tomato salad, and yogurt or tzatziki on the side.

Make-ahead tip: The filling can be prepared a day ahead and refrigerated. Assemble the galette just before baking so the phyllo stays crisp.