Spinach and Ricotta Galette
This Spinach and Ricotta Cheese Galette is so delicious and simple it will make an evening meal feel like a fancy night out!
I adore meals that make me feel like I’m dining at some little café see we sat outside and enjoyed this with a glass of wine, it was perfect!
Originally galettes crust was made from Buckwheat, the crust of this dish is simplified with my super simple pie crust dough.
And the pie crust is versatile and can be used with many dishes such as these Mini Strawberry Pies, or if you want a different take on this galette, you could try this Tomato Galette which uses fresh tomatoes and parmesan cheese. If you want a heartier meal make some Chicken Pot Pies!
Before we begin, a couple of tips to keep you organized and prepared:
If you plan on making your pie crust, it’s best to do this about a half-hour ahead of time as this gives you time to chill it in order to make rolling it out easier for you if it’s a warm day, you can purchase pie crust and roll it out for a quick shortcut.
I love using Gourmet Gardens Garlic, but you can also mince your garlic ahead of time allows you to throw this together quickly.
Now, on to the good stuff!
Preheat oven to 400°
Line a baking sheet with parchment paper.
In a medium sized mixing bowl, combine the ricotta cheese with the egg, garlic, salt, and pepper. Set aside.
Next, we will roll out the pie crust!
If you’ve never done this before, it’s not as intimidating as it sounds!
If using the homemade version, place your ball or disk of dough on a floured surface. With a rolling pin, lightly roll out your dough into a 12-14” circle, working in a clockwork motion. Don’t stress it if it’s not perfectly round, that’s okay and will work perfectly for our Galette. This is my favorite pie crust recipe.
When you want to transfer the pie crust to the baking sheet roll it onto your rolling pin, then simply unroll it onto your parchment-lined baking sheet, it’ll stay smooth and be easy to transfer with this method. I have a tip below if you need to crisp the bottom of the galette…
Once your pie crust is ready, spread the ricotta cheese mixture around the pie crust avoiding the outer 2-3 inches.
Top with mozzarella cheese and pile on the spinach. It may seem like a lot of spinach, but I promise as it cooks, it will reduce down as it releases its moisture.
Fold the outer edges of the crust about 2 inches over the filling. It isn’t supposed to cover all the filling, think of a pizza, this outer edge is like the crust of it. In fact, this is France’s answer to pizza!
Place your feta cheese on top.
Bake your galette in a 400° oven for 25-28 minutes or until the bottom crust is firm, cooked well, and golden.
Remove from the oven, allow the galette to cool for at least 10 minutes before slicing, this will allow the cheese to set up nicely and keep all your ingredients in place!
This is the baking screen I use to be sure my pizza and galettes get crisp on the bottom, be sure to remove the parchment paper if needed to crip up the galette more to ensure it’s not soggy. These baking screens are so great, perfect for reheating pizza, cooking any item you want to be crisp that won’t fall thru the tiny holes. Great for warming muffins, scones and so much more.
Grab your favorite beverage and enjoy!
Part of cooking is creativity, which is why I love it! It’s a way to get my artistic juices flowing. Sometimes you are missing an ingredient or have health restrictions, this should never stop you from attempting a recipe, many times a solution can be found!
Is it necessary to add the egg to the cheese?
I suppose you can but it does help the ricotta bake up nicely so if you don’t the texture will be a bit grainy and dry compared to the ricotta cheese with the egg mixed together.
Can I use frozen spinach in this recipe?
You could but I use a very small amount, it’s so watery. You could use broccoli, zucchini, or asparagus in it’s place if you prefer.
I’d like to use your pie crust recipe but don’t have a food processor, what are my options?
You don’t have to have a food processor to make the crust, it just does all the heavy lifting. To make pie crust without a processor combine your dry ingredients and “cut in” your butter. This is done by using a fork or pastry blender. You want to press the butter into the flour until it resembles crumbles. Then add your water. You could mix in with a mixer with a dough hook or a paddle to make the pie crust as well.
If you like pie as much as me…
be sure to check out these Great Pie Recipes!
Spinach and Ricotta Galette
Ingredients
- 1 pie crust homemade or purchased
- 2 oz fresh spinach about 1 cup tightly packed
- 8 oz Whole Milk Ricotta
- 3.5 oz mozzarella cheese
- 2 oz feta cheese diced
- 2 egg
- 1 tablespoon minced garlic or paste
- 1/2 teaspoon dry oregano
- salt and pepper
Instructions
- Preheat oven to 400°
- Line a baking sheet with parchment paper.
- Mix the ricotta cheese with the egg, garlic, salt, and pepper.
- Roll out the pie crust to about 12-14".
- Spread the ricotta cheese mixture around the pie crust avoiding the outer 2-3 inches.
- Top with mozzarella cheese,
- Pile on the spinach.
- Fold the crust over the filling around the edges about 2 inches.
- Place the feta cheese on top.
- Bake at 400° for 25-28 minutes or until the bottom crust is firm, cooked well, and golden.
- Remove from oven, allow the galette to cool for at least 10 minutes before slicing, this will allow the cheese to set up nicely.