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April 01, 2014

Feta and Dill Galette with Lemony Spinach Salad

This recipe can be a salad, an appetizer or even a breakfast dish. It can be whatever you want it to be. This was one of my recipes for my last cooking class and it did me proud. Dill is a great herb with the lemon but if you wanted to use cilantro and lime go for it. See my suggestions for other ideas.

Serves 4


  • 2 large eggs
  • 1/3 cup heavy cream
  • 2 tablespoons fresh dill, chopped plus ½ cup dill sprigs for the salad
  • 1 teaspoon lemon zest, finely grated
  • ½ teaspoon Kosher salt and more to taste for the salad
  • Black pepper, fresh ground, to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 cup feta cheese, crumbled
  • 4 small handfuls baby spinach, washed, dried, large stems removed
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice


    Position a rack in the center of the oven and heat the oven to 450 degrees F.

    In a medium bowl, whisk the eggs, cream, chopped dill, lemon, zest, salt and pepper.

    On a lightly floured surface, gently roll out the pastry until it measures about 11 by 13 inches.

    Line a rimmed baking sheet with parchment or a baking mat. Lay the pastry on the baking sheet, wet the edges with water and fold over a ¾ inch border.

    Distribute the feta evenly within the border and carefully pour the egg mixture over the cheese. Bake until the pastry is puffed and brown on the edges.

    Slide the galette off the pan and cool on a rack. Move to a cutting board and cut into desired pieces. Place on serving plates.

    In a large bowl, toss the spinach and dill with the olive oil and lemon juice until evenly coasted. Sprinkle with salt and pepper (or use lemon pepper mix). Arrange a handful of spinach on each galette and serve with more lemon to taste.

    Create your Own
    Use goat cheese to replace the feta. And if you do, try basil to replace the dill.

    The ideas are endless. If you want to use cilantro, try Monterey Jack
    Add crisp bacon bits or even prosciutto which would be great with goat cheese.

    Cheddar is good too. Cheddar and dill will work if you don't care for feta.

  • Posted by terri at April 1, 2014 03:24 AM