Crumbly, flakey pie crust gets a savory update with melted feta, caramelized onions, and, of course, a healthy dose of Curly Baby Spinach.
- Made with 13.5 oz Plenty Curly Baby Spinach
- Serves 6-8
- 13.5 oz Plenty Baby Spinach
- 2 Tbsp unsalted butter
- 1 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 4 oz creme fraiche
- 8 oz crumbled feta cheese, divided
- 2 oz parmesan cheese, finely grated
- 2 large egg yolk
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 frozen pie crust (defrosted)
- 1 large egg
Make the filling: Melt butter In a large pot over medium heat. Add the onion and cook for 5 minutes, until softened and translucent. Add half of the minced garlic and continue to cook for two minutes. Add the baby spinach and cook until just wilted. Remove the spinach, cool completely and squeeze out the excess liquid by wrapping the spinach in a kitchen towel and squeezing. Transfer the spinach mixture to a bowl and season with salt and pepper.
In a medium bowl, combine the remaining garlic, creme fraiche, feta, parmesan cheese, egg yolks, salt and black pepper. Stir to combine.
Layer your galette: With a rolling pin, roll pie crust out to 12 inches in diameter. Spread the creme fraiche mixture over the crust, leaving a 2 inch border. Top with the cooled spinach. Working clockwise, fold the dough over the mixture to create the crust. Top with additional crumbled feta cheese. Beat one egg and brush over the crust.
Bake the galette for 35-45 minutes, until the crust is deeply golden brown. Cool for 10 minutes and serve warm or room temperature.