Print Options:

Bone Suckin’ Spinach & Feta Galette

Yields6 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins

Make this Spinach & Feta Galette recipe for your next brunch!

Bone Suckin' Spinach Feta Galette

 1 tsp Bone Suckin’® Hot Seasoning & Rub
 ½ cup Pine NutsToasted
 1 OnionFinely Chopped
 1 tbsp Olive Oil
 2 Spinach packages, (10 oz. packages, frozen)chopped and thawed
 2 Large Eggs
 ½ tsp Sea Salt
 ½ cup Feta Cheesecrumbled
 Phyllo Dough7 sheets
 5 tbsp Unsalted Butter
 ¼ cup Parmesan Cheese

Preheat the oven to 375˚ F.


Place the spinach, onions and Bone Suckin’® Hot Seasoning & Rub in a non-stick skillet, over medium-low heat, with the olive oil and cook for 3-4 minutes. Transfer the spinach/onion mix to a colander to drain. Press with a spoon to get rid of as much liquid as possible.


In a large bowl, whisk together the eggs until combined and stir in the spinach, onions, pine nuts, salt and feta; combine well.


Lay the Phyllo dough out, cover with plastic wrap and then a dampened kitchen towel. In a small saucepan, melt butter and cool slightly. Spray a baking sheet with nonstick spray or use parchment paper.


Place 3 sheets of Phyllo dough on the baking sheet, brush with butter and sprinkle 1 Tbsp. of parmesan cheese over the dough. Repeat 2 more times. This should leave you with 2 Tbsp. of parmesan cheese. Spoon the spinach mixture over the Phyllo dough, spreading evenly and leaving 1/2 inch of the outer edges free of filling. Fold the edges of pastry over the filling, leaving the center uncovered. Lightly brush the outer edges of the Phyllo with butter and sprinkle the remaining parmesan over the exposed filling. Bake galette in the middle of the oven until golden, 25 to 30 minutes. Serve warm or at room temperature. Enjoy!

Nutrition Facts

Servings 6