Feta & Dill Galette with Lemony Spinach Salad

Feta & Dill Galette with Lemony Spinach Salad
Photo by Scott Phillips


  • 1 tsp. lightly packed, finely grated lemon zest
  • 2 Tbs. chopped fresh dill, plus ½ cup loosely packed dill sprigs for the salad (optional)
  • 4 small handfuls baby spinach (about 3 oz.), washed and dried, large stems removed
  • 1/3 cup crème fraîche or heavy cream
  • 3 Tbs. extra-virgin olive oil
  • 2 large eggs
  • 1 sheet frozen puff pastry, thawed
  • + 4 more ingredients
    • 1 cup crumbled feta (about 4 oz.); I like Valbreso and Mt. Vikos brands
    • Freshly ground black pepper
    • ½ tsp. kosher salt; more for the salad
    • 1 Tbs. fresh lemon juice; more to taste

Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, whisk the eggs, crème fraîche or cream, chopped dill, lemon zest, salt, and about 10 grinds of pepper. On a lightly floured surface, gently roll out the puff pastry until it measures about 11 by 13 inches. Li...

View full recipe at Fine Cooking


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