Spinach and Feta Galette

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Add cold cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Cook the spinach filling
   Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Continue cooking until most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let cool.
3. Prepare the filling mixture
   Once the spinach mixture has cooled, transfer to a large bowl. Squeeze out any excess moisture. Add crumbled feta, toasted pine nuts, lemon zest, and dill. Season with salt and pepper to taste, remembering that feta is already salty. Mix thoroughly to combine all ingredients.
4. Assemble the galette
   Preheat oven to 375°F (190°C). On a floured surface, roll out the dough into a 14-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Spread the spinach and feta mixture over the dough, leaving a 2-inch border around the edge. Fold the border over the filling, pleating as you go, leaving the center open.
5. Bake the galette
   Brush the folded dough edge with beaten egg. Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the filling is set. Let cool on the baking sheet for 10 minutes before transferring to a cutting board.
6. Serve
   Cut the galette into wedges and serve warm or at room temperature. It pairs wonderfully with a simple green salad dressed with lemon vinaigrette for a complete meal.