Creamy Spinach & Feta Galette Platter
with Hot Honey, Bell Pepper, Tzatziki Sauce & Cucumber | 6-8 servings
- Wheat
- Milk
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.
Ingredients
2 unit
Pie Crusts
(Contains: Wheat)
1 unit
Red Onion
2 unit
Mini Cucumber
1 unit
Bell Pepper
5 ounce
Spinach
5 teaspoon
Red Wine Vinegar
8 ounce
Ricotta Cheese
(Contains: Milk)
2 ounce
Feta Cheese
(Contains: Milk)
1 tablespoon
Ranch Spice
½ cup
Yogurt
(Contains: Milk)
¾ ounce
Hot Honey
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The galette's savory richness paired well with the Tzatziki sauce, while feta added a flavorful punch to the dish.
- Ease of prep: Easy to make and perfect for gatherings, though some needed extra baking time for a crisp crust.
- Suggestions: Consider adding tomatoes for extra flavor, and ensure the Tzatziki isn't too runny for better dipping.
- Portions: This crowd-pleaser was a hit at parties, making it great for serving groups.
Reviews from our home cooks
This was absolutely fantastic! The addition of the red bell peppers and cucumbers with the Tzatziki sauce rounded out the very rich and savory galette so well! Too-lish!
It had great flavor but I couldn't cook it long enough to get the crust to not be soggy. I cooked it at least 15 minutes longer than specified.
Great appetizer but we were missing the hot honey 😢
Could have used some tomatoes on top or in the pie
Crowd pleaser! Brought to a football party and everyone was gushing over this!
