Express Flaky Phyllo Galette by @lesgourmandisesdeloubna

55 min

8 servings

🫓

13

Phyllo pastry sheets

🧈

40 g

Butter

🫒

3 tbsp

Olive oil

🥬

200 g

Spinach

🧄

1 clove

Garlic

🧂

Salt

⚫

Pepper

🍅

Sun-dried tomatoes

🫒

Kalamata olives

🧀

Cheese

🧀

Feta cheese

🌱

Sesame seeds

🥚

2

Eggs

🥛

150 ml

Milk

🫙

Nutmeg

🫙

0.5 tsp

Baking powder

  1. Brush
    • Butter
    • Olive oil

    Brush the bottom of a 30 cm mould with the melted butter and olive oil mixture.

  2. Lay
    • Phyllo pastry sheets
    • Butter
    • Olive oil

    Lay the phyllo sheets two by two, crossing them perpendicularly, brushing each layer with the butter and olive oil mixture, repeating until about 10 sheets are used.

  3. Add
    • Spinach
    • Garlic
    • Salt

    Add the cooked spinach with the garlic, salt and pepper, the sun-dried tomatoes, the Kalamata olives, the grated cheese and the crumbled feta.

  4. Fold
    • Phyllo pastry sheets

    Fold the sheets back over to close the galette, add 2 to 3 more sheets in the center, fold the edges of the first layers to seal, and trim.

  5. Sprinkle
    • Sesame seeds

    Sprinkle with sesame seeds and bake for 10 minutes at 190°C.

  6. Mix
    • Eggs
    • Milk
    • Nutmeg

    Mix the eggs, milk, nutmeg, baking powder, salt and pepper together.

  7. Pour

    Pour this mixture over the galette and return it to the oven for about 20 minutes until golden.

Express Flaky Phyllo Galette by @lesgourmandisesdeloubna

55 min

8 servings

🫓

13

Phyllo pastry sheets

🧈

40 g

Butter

🫒

3 tbsp

Olive oil

🥬

200 g

Spinach

🧄

1 clove

Garlic

🧂

Salt

⚫

Pepper

🍅

Sun-dried tomatoes

🫒

Kalamata olives

🧀

Cheese

🧀

Feta cheese

🌱

Sesame seeds

🥚

2

Eggs

🥛

150 ml

Milk

🫙

Nutmeg

🫙

0.5 tsp

Baking powder

Preparation Steps

  1. Step 1/7

    Brush the bottom of a 30 cm mould with the melted butter and olive oil mixture.

    🧈Butter
    🫒Olive oil
    🍳Mould
    🖌️Brush

  2. Step 2/7

    Lay the phyllo sheets two by two, crossing them perpendicularly, brushing each layer with the butter and olive oil mixture, repeating until about 10 sheets are used.

    🫓Phyllo pastry sheets
    🧈Butter
    🫒Olive oil
    🍳Mould
    🖌️Brush

  3. Step 3/7

    Add the cooked spinach with the garlic, salt and pepper, the sun-dried tomatoes, the Kalamata olives, the grated cheese and the crumbled feta.

    🥬Spinach
    🧄Garlic
    🧂Salt
    ⚫Pepper
    🍅Sun-dried tomatoes
    🫒Kalamata olives
    🧀Grated cheese
    🧀Feta cheese
    🍳Mould

  4. Step 4/7

    Fold the sheets back over to close the galette, add 2 to 3 more sheets in the center, fold the edges of the first layers to seal, and trim.

    🫓Phyllo pastry sheets
    🍳Mould
    🔪Knife

  5. Step 5/7

    Sprinkle with sesame seeds and bake for 10 minutes at 190°C.

    🌱Sesame seeds
    🍳Mould

  6. Step 6/7

    Mix the eggs, milk, nutmeg, baking powder, salt and pepper together.

    🥚Eggs
    🥛Milk
    🫙Nutmeg
    🫙Baking powder
    🧂Salt
    ⚫Pepper
    🥣Bowl
    🥄Whisk

  7. Step 7/7

    Pour this mixture over the galette and return it to the oven for about 20 minutes until golden.

    🍳Mould

Composition

Ingredients

Types

Grains, Dairy, Oils, Vegetables, Spices, Seeds, Eggs, Baking

Ingredients

Phyllo pastry sheets, Butter, Olive oil, Spinach, Garlic, Salt, Pepper, Sun-dried tomatoes, Kalamata olives, Cheese, Feta cheese, Sesame seeds, Eggs, Milk, Nutmeg, Baking powder

Notes

Phyllo pastry sheets (13 to 14 sheets), Butter (melted), Spinach (cooked, without any water released), Garlic (chopped), Salt (to taste, for the spinach filling, for the custard topping), Pepper (to taste, for the spinach filling, for the custard topping), Sun-dried tomatoes (a few), Kalamata olives (a few, pitted), Cheese (amount not given, grated), Sesame seeds (for sprinkling on top before baking), Eggs (for the custard topping), Milk (for the custard topping), Nutmeg (for the custard topping, amount not given), Baking powder (for the custard topping)

Allergens

Gluten, Milk, Sesame, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

280 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 18g, Fat: 19g, Fiber: 1.5g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.5mg, Sodium: 480mg

Vitamins

Vitamin A: 900IU, Vitamin K: 60µg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Mould, Brush, Bowl, Whisk, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Iftar

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Egyptian, Mediterranean

Geographic

Egypt, North Africa

Various

Aspect

Texture

Flaky, Creamy, Gooey, Custardy

Flavors

Savory, Salty, Garlicky, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (in an airtight container,reheat in oven before serving), frozen : 1 month (wrap tightly,thaw before reheating in oven)