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Spanakopita Galette: Spinach & Feta Phyllo Tart: Easy & Delicious
In Appetizers and Dips

Spanakopita Galette: Spinach & Feta Phyllo Tart: Easy & Delicious



Spanakopita is the classic Greek pie that is made with fresh spinach, herbs, feta cheese, and phyllo pastry. This uses all of the same ingredients to create a rustic galette. Perfect for entertaining!

Print this recipe here: https://www.dimitrasdishes.com/spinach-feta-phyllo-galette-spanakopita/

INGREDIENTS
10-12 phyllo sheets
4 ounces (113 grams) salted butter, melted
For the filling:
 1-pound baby spinach leaves, roughly chopped
 • 6 scallions, finely sliced
 • 3 teaspoons dried dill
 • 15 ounces ricotta cheese
 • 1-pound feta cheese, crumbled
 • 3 eggs
 • 1/3 cup olive oil
 • ½ teaspoon salt
 • Black pepper to taste
INSTRUCTIONS
Preheat the oven to 415 °F, 215 °C.

Line a half sheet baking pan with parchment paper.

Make the filling:

Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.

Add the scallions and beat until combined.

While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.

Mix everything together with a spatula and set aside.

Assemble the galette:

Place one sheet of phyllo vertically in front of you on the prepared baking pan, at the 12:00 position. Drizzle with some melted butter.

Place another sheet vertically at the 6:00 position and allow a small portion to hang outside of the pan. Drizzle with melted butter.

Place a sheet of phyllo horizontally to form a cross at the 3:00 position and drizzle with butter.

Place a sheet at the 9:00 position and drizzle with butter.

Now fill in the spaces diagonally (2:00, 7:00, 11:00, and 5:00) and drizzle each sheet with butter.

Place the spinach filling in the center and gather the phyllo to cover the edges of the filling in order to form a border and crust.

Brush all around with the remaining butter. You may wet your hands to help the phyllo stick together and stay in place.

Bake in the center rack for 40 minutes.

Move the pan to the bottom rack and bake for 10-15 additional minutes.

Remove from the oven and set aside at room temperature for 15 minutes to set.

Serve with tzatziki. Enjoy!

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42 Comments

  1. Claire Papadatos

    Hi Dimitra!
    My son (half Greek) is getting married on 31.7.20!
    Could you please give me a few recipes for a main dish that can be cooked the day before, and then reheated?
    My mind has gone totally blank!😖
    I can prepare Tzadziki, marinated olives / tomatoes, feta etc in advance, but I will be at the wedding /breakfast until 2pm or so!
    I dearly need your help!😖
    All love and best wishes, Claire Papadatos, Berlin

  3. Tanya Vav

    TY sweet Dimitroula mou for all you do! I'll try to make this I love spanakoppita everything Take care & stay safe!

  6. George Pelekoudis

    That variation looked amazing! I’m glad you clarified the part about not cooking the spinach. My mom never did, so seeing other recipes where it’s being cooked before, seems weird. She would’ve loved that Kitchenaid mixer though 😂 Thanks, Dimitra! Stay safe 🙂

  7. Helen Victoria

    Oh wow I love the rustic look of this spinach & feta galette, I can’t wait to make this YUM! 😋 Thanks gorgeous gal 💖

  8. Barbara S.

    I had no idea that Phyllo came in two sizes. I grew up on spanakopita and this recipe sounds wonderful. I saw on the "Chew" a recipe for spanakopita that was made in a bundt pan, but this seems so much easier. Can't wait to try it. Thank you.

  9. Random Surfer

    I've just had dinner and feel rather stuffed but this makes me hungry once again, simply delicious! Is it possible to use the raw spinach in traditional spanakopita or would it be too soggy? Thanks for sharing yet another great recipe.

  15. Corie Stern

    Looks easy and delicious until you said the different clock positions and then I got lost….in filo dough !!!!! Corie

  23. waywardpelican

    I tried Phyllo dough once and it cracked and fell apart. Thanks for letting us know that that’s OK. I will give this one a try.

  25. AussieAngie

    Girl you always make amazing food 😍 I think I may have tried spanikopita before when I was a child, we had a Greek neighbour and I’m sure they brought a spinach and cheese pie over.

  30. maylien

    I’d make this but I have a yard full of chard right now. I’ve made your spanakopita before and it’s Excellent!

  31. Linda Joy

    Well you won me over with this recipe and looking forward to trying more. Looks amazing. New subscriber. Happy cooking :))

  36. mikeross4

    Hi Dimitra, good evening from Hertfordshire, England. I saw this on your channel and thought that it was something that I wanted to try and so I made it this evening following your recipe. An excellent result and very tasty. However, there is only my wife and myself at home now and I should have halved the quantity of the ingredients as the result was huge! Fortunately a neighbour is vegetarian and was very happy to take a large amount of this delicious galette.

  40. Damian D.

    Watching your videos is a therapy! Learning, get inspired and motivated to try new delicious food- all in one! And you are so entertaining and positive! Thank you so much!

  41. Lulu Rose

    Hi Dimitra. Thank you for your wonderful recipes. I am locked down in London, England and you are teaching me how to cook. I am in my fifties so it's never too late. You are also beautiful and everything that a chef should be x Lulu

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