Spinach & Herb Galette

Spinach & Herb Galette

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From: Diabetic Living Magazine, Spring 2019

A galette is a rustic version of a tart. Here, we fill the whole-wheat crust with spinach, herbs, and three cheeses. With its mild, versatile flavor, spinach works in a wide range of dishes. Baby spinach can be eaten raw or cooked briefly—when cooked it will reduce in volume quite a bit.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¾ cup all-purpose flour
  • ½ cup whole-wheat flour
  • 1 teaspoon ground pepper
  • ¾ teaspoon salt, divided
  • 5 tablespoons olive oil, divided
  • 3-4 tablespoons ice water
  • ⅔ cup fat-free ricotta cheese
  • 2 large egg whites, divided
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • ½ cup chopped onion
  • 4 cloves garlic, minced
  • 1 (10 ounce) package baby spinach
  • 1 teaspoon grated Parmesan cheese
  • 3 tablespoons crumbled feta cheese


  • Prep

  • Ready In

  1. Combine all-purpose flour, whole-wheat flour, pepper, and ½ tsp. salt in a large bowl. Drizzle 4½ Tbsp. oil over the flour mixture; use your fingertips to rub the flour and oil together until the mixture turns crumbly. Sprinkle 1 Tbsp. water over part of the mixture; toss gently with a fork. Push the moistened dough to the side of the bowl. Repeat moistening the flour mixture, using 1 Tbsp. water at a time, until the mixture is evenly moistened. Form the dough into a ball and wrap in plastic wrap. Chill for 1 to 2 hours.
  2. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  3. Combine ricotta, 1 egg white, dill, oregano, lemon zest, and lemon juice in a small bowl; set aside.
  4. Heat the remaining ½ Tbsp. oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in the remaining ¼ tsp. salt. Stir in spinach by the handful; cook, stirring, until wilted, 3 to 4 minutes. Spoon into a mesh strainer; press with the back of a spoon to remove excess moisture.
  5. Unwrap the dough and place on a lightly floured surface. Roll into a 12-inch circle; place on the prepared baking sheet. Spoon the ricotta mixture into the center of the dough and spread into an even layer, leaving a 2-inch border. Top with the spinach mixture. Fold the edges of the dough over to partially cover the filling. Brush the dough edges with the remaining egg white (discard any leftover egg white) and sprinkle with Parmesan.
  6. Bake for 15 minutes. Remove from oven and sprinkle the center with feta. Bake until the crust is browned, about 20 minutes more. Let cool for 15 minutes. Cut into 6 wedges.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 253 calories; 13 g fat(2 g sat); 0 fiber; 26 g carbohydrates; 9 g protein; 51 mcg folate; 9 mg cholesterol; 2 g sugars; 0 g added sugars; 3,124 IU vitamin A; 17 mg vitamin C; 135 mg calcium; 4 mg iron; 422 mg sodium; 94 mg potassium
  • Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (28% dv), Iron (22% dv)
  • Carbohydrate Servings:

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