Spinach & Roasted Pepper Galette

By Jennifer B – Montreal, QC
Spinach & Roasted Pepper Galette
  • Prep Time: 10
  • Total Time: 45
  • Servings: 4-5

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About this Recipe

In a rush to serve clients or guests? This simple galette is always a people pleaser - and it's ready in under an hour. It's never been easier to impress.


4 cups baby spinach
1/4 cup chopped roasted peppers
1/2 cup chopped onion
3/4 cup cubed feta cheese
1 tbsp Extra Virgin Olive Oil
1 tsp oregano
1 Pkg Tenderflake Deep Dish Pie Crust
salt and pepper to taste


Remove pie crust from box and allow to thaw for approximately 15 minutes.

Preheat oven to 375F.

Steam spinach in microwave until partially cooked - drain excess liquid.

Remove pie crust from plate and place on a non-stick cooking tray or pizza stone. Drizzle with 1/2 tbsp of olive oil and gently crush oregano in fingers and sprinkle over dough.

Place spinach in the center of dough and using the back of a spoon gently push to edges of pie dough. Repeat with onion, roasted peppers and feta.

Season with black pepper and salt - to taste.

Starting on one side of the dough, gently fold dough up and over filling to create a one inch (1") border.

Brush border with remaining olive oil.

Bake in a pre-heated oven for 30-35 minutes, or until crust is golden brown.


We used grilled peppers that were left over from our first bbq of the season

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