Low-Carb Savory Spinach and Feta Galette

This Low-Carb Savory Spinach and Feta Galette combines the richness of feta cheese with the freshness of spinach wrapped in a flaky, buttery crust. It's a perfect dish for those on a keto diet looking for a satisfying meal without the carb overload.

Course Lunch

Cuisine French-inspired

Keyword Feta, Galette, Gluten-Free, Keto, Low-Carb, Savory Pastry, Spinach

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 390kcal

Equipment

Large mixing bowl
Pastry cutter or two forks
Saute pan
Baking sheet
Parchment paper
Rolling pin
Measuring cups and spoons

Ingredients

For the crust

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
½ cup unsalted butter, chilled and cubed 113g
1 large egg
½ tsp salt

For the filling

2 cups fresh spinach 60g
1 cup crumbled feta cheese 150g
½ cup grated mozzarella cheese 50g
¼ cup chopped sun-dried tomatoes 28g
¼ cup minced onion 40g
2 cloves garlic, minced
1 tbsp olive oil
½ tsp black pepper
¼ tsp nutmeg

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Begin by making the crust. In a large bowl, mix together almond flour, coconut flour, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg to the flour mixture and mix until a dough forms. If the dough is too dry, add ice water, one tablespoon at a time. Wrap the dough in plastic wrap and chill in the refrigerator for 10 minutes.
While the dough is chilling, prepare the filling. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until translucent, about 3 minutes. Add the spinach and cook until wilted. Remove from heat and let cool.
In a mixing bowl, combine the sautéed spinach mixture, crumbled feta, mozzarella, sun-dried tomatoes, black pepper, and nutmeg. Mix until well combined.
Roll out the chilled dough between two sheets of parchment paper into a 12-inch circle. Transfer the dough onto the prepared baking sheet.
Spread the spinach and feta mixture over the center of the dough, leaving about a 2-inch border all around.
Gently fold the edges of the dough over the filling, overlapping slightly, to create a rustic look.
Bake for 25 minutes, or until the crust is golden brown.
Let the galette cool for 5 minutes before slicing and serving.

Notes

If you don't have almond flour, you can grind whole almonds in a food processor until fine.

The galette crust can be made ahead and stored in the refrigerator for up to 2 days.

For a dairy-free version, substitute the cheese with dairy-free alternatives.

This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutrition