Spinach Gruyere Galette

Today’s recipe is a flaky and buttery galette made with spinach, caramelized onions, and Gruyere cheese using an important shortcut: store-bought frozen puff pastry. Instead of making a dough to use for the galette, I’m using thawed puff pastry, which works perfectly to make any type of sweet or savory galette. I’m also using frozen spinach, but fresh would work nicely as well. The whole thing gets topped with lemon zest, freshly grated nutmeg, and fresh herbs for a dish that screams Spring.

Serves 2-4.


  • 16 oz. frozen spinach, completely thawed
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 egg, lightly beaten (for the egg wash)
  • 1 sheet puff pastry (store-bought)
  • 2 tbsp extra virgin olive oil
  • nutmeg, grated
  • 1 lemon, zested (optional)
  • salt and freshly ground pepper
  • fresh herbs, such as parsley
  • yogurt (optional, for serving)


1: Preheat oven to 400 degrees.

2: Squeeze most of the water out of the spinach and place in a bowl.

3: Heat the olive oil in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened, about 8-9 minutes. Add the garlic and red pepper flakes, and cook another 3 min. Season a bit more with salt and pepper. Add the spinach, and cook another 2 minutes, again seasoning with salt and pepper. Take off the heat and let the mixture cool.

4: Unfold one puff pastry sheet onto a piece of parchment paper set on the backside of a sheet pan. Using a rolling pin, gently roll out the pastry sheet evenly in order to fill the center with the filling.

5: Once the spinach mixture has cooled, mix in the cheeses. Fill the center of the puff pastry sheet with the mixture.

6: Fold over the sides of the puff pastry, using both hands, and using your thumb to crimp the edges. Brush the sides of the puff pastry with the egg wash.

7: Bake in the oven for 15 minutes. The top might puff up; that’s okay, just cut a small slit when you take it out of the oven, and it will deflate. Take it out of the oven and place on a cooling rack until ready to serve. Grate some nutmeg all over, top with herbs, and zest the lemon all over as well (if using). Serve alone or alongside some yogurt.

3 Comments Add yours

  1. Bake + Cook = Love to Entertain says:

    Looks delicious!

    Liked by 1 person

  2. deanalyne57 says:

    that looks real good


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