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Spinach & mushroom galette

Spinach and mushroom galette

Total Time
1 hr 20 min
20 min
1 hr


Plain wholemeal flour

80 g

Plain flour

120 g

Dried thyme

3 tsp, leaves

Reduced fat oil spread

50 g


1 medium, lightly beaten

Egg yolk

1 medium

Baby spinach

500 g


2 whole, thinly sliced


250 g, button variety, sliced


2 clove(s), crushed

Ground nutmeg

¼ tsp

97% fat-free cottage cheese

80 g

Mixed salad leaves

2 cup(s), to serve

Oil spray

1 x 3 second spray(s)


  1. Process flours, 1½ teaspoons thyme and ¼ teaspoon salt in a food processor until combined. Add spread, one spoonful at a time, processing in short bursts until mixture resembles breadcrumbs. Add whole egg and process until a dough forms, adding a little cold water if necessary. Shape dough into a disc, wrap in plastic wrap and place in fridge to chill for 30 minutes.
  2. Cook spinach in a large saucepan of boiling water for 30 seconds or until just wilted. Drain and refresh under cold water. Using your hands, squeeze as much moisture from spinach as possible. Coarsely chop.
  3. Spray a large non-stick frying pan with oil and heat over medium heat. Cook eschalots, stirring, for 7-8 minutes or until soft. Add mushrooms and cook, stirring, for 5-6 minutes or until tender. Add garlic and nutmeg and cook, stirring, for 1 minute or until fragrant. Remove from heat and stir in spinach. Season with salt and pepper. Stand for 5 minutes to cool. Stir in cottage cheese.
  4. Preheat oven to 200°C. Line a baking tray with baking paper. Roll out pastry on a piece of baking paper to a 3mm-thick, 40cm-diameter circle. Transfer pastry (on paper) to prepared tray. Spread mushroom mixture over the pastry, leaving a 5cm border. Fold pastry edges over to partially enclose filling. Using a fork, lightly beat egg yolk in a small bowl. Brush pastry edges with beaten egg yolk. Bake for 40-45 minutes or until golden and crisp. Serve galette with salad leaves.