Gluten-Free Low-Carb Spinach Feta Galette
A savory, rustic galette featuring a tender almond flour crust encasing wilted spinach, creamy feta, and mozzarella with sun-dried tomatoes and garlic. The nutmeg adds warmth to the filling while keeping carbs minimal. Serve warm as a vegetarian lunch, dinner, or elegant appetizer. This version swaps traditional wheat pastry for almond and coconut flours, delivering a grain-free alternative with satisfying texture and authentic galette technique.
Ingredients
- 1 ½ cup almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, chilled and cubed
- 1 large egg
- ½ tsp salt
- 2 cup fresh spinach
- 1 cup feta cheese, crumbled
- ½ cup mozzarella cheese, grated
- ¼ cup sun-dried tomatoes, choppedroasted red peppers1:1nightshade-free
sweeter profile, omit nutmeg if preferred
- ¼ cup onion, minced
- 2 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp black pepper
- ¼ tsp nutmeg
Instructions
- 1
Preheat oven to 375°F and line baking sheet with parchment paper.
- 2
Mix almond flour, coconut flour, and salt in a large bowl.
- 3
Cut in chilled butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- 4
Add egg and mix until dough forms, adding ice water one tablespoon at a time if too dry.
- 5
Wrap dough in plastic wrap and refrigerate for 10 minutes.
- 6
Heat olive oil in a pan over medium heat.
- 7
Saute onion and garlic until translucent.
- 8
Add spinach and cook until wilted, then remove from heat and cool.
- 9
Combine cooled spinach mixture with feta, mozzarella, sun-dried tomatoes, black pepper, and nutmeg in a mixing bowl.
- 10
Roll out chilled dough between two sheets of parchment paper into a 12-inch circle.
- 11
Transfer dough onto prepared baking sheet.
- 12
Spread spinach and feta mixture over the center, leaving a 2-inch border.
- 13
Fold dough edges over filling, overlapping slightly.
- 14
Bake until crust is golden brown.
- 15
Cool for 5 minutes before slicing and serving.
Tips
Keep butter cold throughout crust preparation. Warm butter creates dense pastry instead of flaky, tender layers essential for galette structure.
Ensure spinach is well-drained and cooled before mixing with cheese to prevent excess moisture that would soggy the crust during baking.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 160°C oven for 10 minutes to restore crust texture.
Prepare dough and filling separately up to 1 day ahead. Assemble and bake same day for best crust quality.
Warm from oven or at room temperature. Pairs with simple green salad dressed in lemon vinaigrette or Greek yogurt dollop.
Common Mistakes
Overwork dough to avoid dense, tough crust; handle minimally after egg incorporation.
Skip cooling spinach mixture to avoid excess heat melting cheese and creating soggy filling.
Omit parchment between dough and rolling surface to prevent sticking and tearing.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
sweeter profile, omit nutmeg if preferred
FAQ
Can I make this without coconut flour?
Yes. Use 1.75 cups almond flour total, but increase chilled butter by 2 tablespoons to maintain texture and binding. Coconut flour absorbs liquid; almond flour is denser, so adjustment compensates.
What if my dough tears when transferring?
Patch tears directly on the baking sheet by pressing dough pieces together. Small tears seal during baking. If severe, reroll between parchment sheets and retry, ensuring parchment prevents sticking.
How long can I keep baked galette?
Refrigerate covered up to 3 days. Freeze up to 2 months wrapped tightly. Reheat from frozen at 160°C for 20 minutes, or thawed at 160°C for 10 minutes until crust crisps.