Spinach & Herb Galette

Combine all-purpose flour, whole-wheat flour, pepper, and 1/2 tsp. salt in a large bowl. Drizzle 4 1/2 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.

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine ricotta, 1 egg white, dill, oregano, lemon zest, and lemon juice in a small bowl; set aside.

Heat the remaining 1/2 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 1/4 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.

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.

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.