9.24.2013

Edibles | Spinach, Corn and Feta Cheese Galette


This recipe was adapted from here. The original recipe used kale but for me kale is just slightly too expensive so I switched the kale out for spinach. The galette still tasted just as amazing!

dough (I left mine to chill all day and baked it at night)
2 cups of flour
1 stick of unsalted butter cut into cubed pieces
dash of salt
1 egg
1/4 cup of chilled water

In a mixing bowl, put the flour and cut butter together and dash of salt. Mix together with your hands while slowly kneading the flour with the butter.

Once the butter is incorporated with the flour, add the egg and water and mix with a wooden spatula. After the mixture has come together, gently knead the ball to form a big lump of dough.

Separate out the dough into small disks (I mad mine into 6 disks) and flatten it slightly with your hand. You can either wrap the dough in plastic wrap or put the disks into a Ziploc bag (make sure to squeeze out the extra air)!

Let the dough sit for at least 1 hour or until needed.

Filling
oil (for entire pan or about 2 tablespoons)
1/2 onion diced
5 - 6 clove minced garlic
2 bunches of spinach chopped roughly
canned corn
dash of salt
black pepper
crumbled feta cheese

Preheat the oven to 375 degrees F.

In a large skilled, heat the oil and add garlic and onions until onions are translucent.
Stir in the chopped spinach and cook until the spinach is softened.
Once the spinach is well cooked, add in half of the canned corn.
Add some salt and pepper.

On a floured chopping board, roll out the disks into thin circles to your liking. Place the disks onto the cookie sheet.

Divide some of the spinach mixture onto the disk. 

Fold the edges of the dough over the filling.

Sprinkle crumbled feta cheese on top of the galette and bake for about 25 - 30 minutes or until the crust is slightly browned.

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