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Creamy Spinach & Feta Galette Platter
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Creamy Spinach & Feta Galette Platter

Creamy Spinach & Feta Galette Platter

with Hot Honey, Bell Pepper, Tzatziki Sauce & Cucumber | 6-8 servings

We think of a galette as the “cool cousin” of a traditional pie—a free spirit pretty enough to serve to guests. Roll out premade dough and spread with sautéed onion and spinach, ricotta, and crumbles of feta, then fold in the edges to hold in all that flavor (again, nothing fancy!). You’ll serve it with a creamy cucumber-yogurt sauce with bell peppers and cucumbers for dipping. Top the baked galettes with a drizzle of hot honey and they’ll look and taste like you fussed over them all day.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time15 minutes


/ serving 6 people

2 unit

Pie Crusts

(Contains Wheat)

1 unit

Red Onion

2 unit

Mini Cucumber

1 unit

Bell Pepper

5 ounce


5 teaspoon

Red Wine Vinegar

8 ounce

Ricotta Cheese

(Contains Milk)

2 ounce

Feta Cheese

(Contains Milk)

1 tablespoon

Ranch Spice

½ cup


(Contains Milk)

¾ ounce

Hot Honey

Not included in your delivery



2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories270 kcal
Fat16 g
Saturated Fat8 g
Carbohydrate24 g
Sugar6 g
Dietary Fiber1 g
Protein7 g
Cholesterol35 mg
Sodium420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Adjust rack to top position and preheat oven to 425 degrees. Bring one pie crust to room temperature (save remaining crust for another use). Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Thinly slice remaining cucumber. Halve, core, and thinly slice bell pepper into strips. Finely chop some diced onion until you have 1 TBSP; place in a medium bowl. Trim and grate half the cucumber on the largest holes of a box grater over bowl with finely chopped onion.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add diced onion and season with salt and pepper; cook, stirring occasionally, until beginning to soften, 3-4 minutes. Add spinach and 1 TBSP vinegar and cook, stirring, until spinach is wilted, 2-3 minutes. Remove pan from heat. Stir in ricotta, half the feta, and 2 tsp Ranch Spice until evenly combined (you’ll use more Ranch Spice in Step 5).


Unroll pie crust onto a baking sheet. Spread filling in center of crust, leaving a 1½-inch border around the edges. Sprinkle remaining feta over filling. Brush crust edges with water. Using your fingers, fold edges toward filling, creating pleats as you go. (It’s OK if it doesn’t look perfect—galettes are meant to be rustic!)


Bake galette on top rack until crust is golden brown, 18-20 minutes. Let cool at least 5 minutes. Transfer to a cutting board.


Meanwhile, to bowl with grated cucumber and finely chopped onion, add yogurt, 1 tsp vinegar, and ½ tsp Ranch Spice (be sure to measure—we sent more!). Whisk to combine. Season with salt and pepper to taste.


Drizzle hot honey over galette. (TIP: If your honey is slightly crystallized, place packet into a cup of hot water and let sit for 2-3 minutes. Massage package before drizzling.) Cut galette into eight wedges and transfer to a serving platter. Place bell pepper strips in a small bowl; place on platter along with tzatziki. Arrange cucumber slices around tzatziki for dipping. Serve.