SPANAKOPITA GALETTES

For the Galette:

Preheat the oven to 400 °F. Prepare a large rimmed baking sheet with parchment paper.

Place the spinach in the center of a few sheets of paper towels, a clean dish cloth, or cheese cloth. Gather the material around the spinach, then squeeze out the excess water over the sink. Continue squeezing until the spinach is mostly dry. Set aside in a medium bowl.

Heat the oil in a medium skillet over medium heat. Add the red onion and cook until the onion turns translucent around the exterior, about 4-5 minutes.

Add the garlic and continue to cook for 1 minute or until the garlic is fragrant. Transfer the onion mixture to a large bowl and set aside.

Add feta, ricotta, lemon zest, eggs, reserved onion mixture, dill, parsley, salt, and pepper to the bowl with the drained spinach. Mix until the filling is well combined.

Transfer the Olive Oil and Butter Pie Dough rounds to the prepared baking sheet.

Add the filling to the center of each of the dough rounds, making sure to leave a 1-inch border. Fold the excess dough towards the center of the galette, making pleats every inch or so.

Brush the crust of the pastry with Egg Wash and sprinkle with sesame seeds.

Bake the galettes in the preheated oven for 35-45 minutes or until the pastry is golden brown.

Let the galettes cool for 5 minutes before drizzling with extra virgin olive oil, finishing salt, and garnishing with fresh dill and/or parsley.

For the Pie Dough:

Combine the flour, salt, and butter in the bowl of a stand mixer. Using the paddle attachment, mix the ingredients together until the butter pieces are the size of peas.

Add the olive oil and just enough water until a shaggy dough forms, about 1 minute. If the dough is too dry at this point, add an additional 10 grams of ice water until the dough is hydrated but not sticky.

Tip the dough out onto your work surface and knead until the dough is homogenous without any dry pieces remaining, about 20-30 seconds. Divide the dough into 8 equal disks about 3 inches wide and about ½ inch thick.

Wrap the dough disks in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

When ready to use, roll each dough portion out to a circle about 8 inches wide in diameter and about ⅙ inch thick. Optionally, trim the edges for a more polished galette.

Use immediately or stack the pie crust round, with a piece of parchment in between each round, and wrap in plastic wrap; Refrigerate the rounds for up to 12 hours or freeze for up to 3 months. If freezing, thaw in the refrigerator for 4 hours before using.

For the Egg Wash:

Combine all the egg wash ingredients in a small bowl. Whisk until well combined.

Reserve until ready to use.