Spinach, Feta & Sausage Galette

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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.

a recipe photo of the Spinach, Feta & Sausage Galette
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Active Time:
10 mins
Total Time:
50 mins
Servings:
6
Nutrition Profile:
the ingredients to make the Spinach, Feta & Sausage Galette

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

  1. 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.

  2. 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.

    a step in making the Spinach, Feta & Sausage Galette

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  3. 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.)

  4. 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.

    a step in making the Spinach, Feta & Sausage Galette

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  5. 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.

    a recipe photo of the Spinach, Feta & Sausage Galette

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Nutrition Information

Serving Size: 1 slice

Calories 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

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