Healthy Recipes Ingredients Eggs Spinach, Feta & Sausage Galette 5.0 (2) 2 Reviews This impressive galette is packed with spinach, feta and sausage for the ultimate savory breakfast. To prevent the eggs from slipping, make sure to create wells in the bed of cooked veggies. We love set whites and a slightly runny egg yolk. Cook the galette a minute or two longer if you want your egg yolks set. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. EatingWell's Editorial Guidelines Updated on April 15, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Active Time: 10 mins Total Time: 50 mins Servings: 6 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Ingredients 1/2 (14.1-ounce) package refrigerated pie crusts (1 crust) 2 cups loosely packed baby spinach 1 cup frozen tricolor bell pepper strips, thawed 4 ounces bulk mild Italian turkey sausage 1/4 teaspoon dried oregano 1/4 teaspoon salt-free Italian seasoning 1/4 teaspoon ground pepper 1/4 cup crumbled feta cheese 6 large eggs 1 tablespoon torn fresh basil leaves 1/8 teaspoon crushed red pepper Directions Position oven rack in top third. Place a 10-inch ovenproof nonstick skillet on a large rimmed baking sheet; place on the oven rack. Preheat to 375°F. Remove the hot skillet from the oven. Unroll pie crust; carefully place it in the bottom of the skillet, allowing about 1/2 inch of crust to go up the pan sides. Arrange spinach and bell peppers in an even layer in the bottom of the crust. Dot sausage over the vegetables. Using clean fingers or the back of a spoon, make 6 small (1½-inch diameter) wells in the mixture. Sprinkle the mixture with oregano, Italian seasoning and black pepper. Sprinkle feta between the wells. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Gently fold down the 1/2-inch crust edge over the filling, leaving a gap between edges and bottom crust. (Keeping the crust slightly open will allow the eggs to slip up under the folded crust when cracked into wells.) Bake until the crust edges just begin to turn golden brown, about 30 minutes. Remove from the oven. Using a spoon, carefully re-create the wells as needed; crack 1 egg into each. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Bake until the egg whites are completely set and the yolks are still runny, about 10 minutes. Sprinkle with basil and crushed red pepper. Slice and serve warm. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Nutrition Information Serving Size: 1 sliceCalories 258, Fat 16g, Saturated Fat 6g, Cholesterol 208mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 12g, Fiber 1g, Sodium 425mg, Potassium 76mg EatingWell.com, March 2024 Rate It Print