Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spinach, Feta and Sausage Galette
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 31 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 56 milligrams
- Sodium
- 744 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 15 grams
Galettes are one of our favorite fast meals for busy weeknights. Think of it as a rustic pie, except faster to assemble (especially when using store bought pie crust) and with no need for any special equipment—like a pie plate!
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 31 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 56 milligrams
- Sodium
- 744 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 15 grams
Ingredients
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Unroll the pie dough onto the parchment and crimp the edges, creating a slight lip. Refrigerate the crust while you prepare the other ingredients.
- Heat the olive oil in a large skillet over medium-high heat. Add the white and light green scallion parts and cook until tender, about 2 minutes. Add the spinach and cook until completely wilted, another 2 minutes. Stir in the oregano, season with pepper and cook 30 more seconds. Transfer the mixture to a cutting board and roughly chop. Transfer to a bowl and add the ricotta, 2 ounces feta and the lemon zest. Stir to combine.
- Spoon the filling onto the prepared pie crust, spreading it to the edge. Top with the sliced sausage. Bake until the crust is a deep golden brown, 20 to 22 minutes. Remove from the oven and let sit on the baking sheet 5 minutes. Sprinkle the remaining 1 ounce feta and the dark green scallions on top. Slice into wedges and serve with the pickles.
