Bone Suckin’® Spinach and Feta Galette Recipe
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Cook Time

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Make this recipe for your next brunch!
Recipe type: Entree, Side
Serves: 6

  • Bone Suckin’ Seasoning & Rub, Hot, 1 tsp.
  • Pine Nuts, ½ cup, toasted
  • Onion, 1, finely chopped
  • Olive Oil, 1 Tbsp.
  • Spinach, 2 (10 oz. packages, frozen) chopped and thawed
  • Eggs, 2 large
  • Sea Salt, ½ tsp.
  • Feta Cheese, ½ cup, crumbled
  • Phyllo Dough, 7 sheets
  • Unsalted Butter, 5 Tbsp.
  • Parmesan Cheese, ¼ cup

  1. Preheat oven to 375˚.
  2. Place spinach, onions and Bone Suckin’ Hot Seasoning & Rub in a non-stick skillet, over medium-low heat, with olive oil and cook for 3-4 minutes. Transfer spinach/onion mix to a colander to drain. Press with a spoon to get rid of as much liquid as possible.
  3. In a large bowl, whisk together eggs until combined and stir in spinach, onions, pine nuts, salt and feta; combine well.
  4. Lay the Phyllo dough out, cover with plastic wrap and then a dampened kitchen towel. In a small saucepan, melt butter and cool slightly. Spray baking sheet with nonstick spray or use parchment paper.
  5. Place 3 sheets of Phyllo dough on baking sheet, brush with butter and sprinkle 1 Tbsp. of parmesan cheese over dough. Repeat 2 more times. This should leave you with 2 Tbsp. of parmesan cheese. Spoon the spinach mixture over Phyllo dough, spreading evenly and leaving ½ inch of outer edges free of filling. Fold edges of pastry over filling, leaving center uncovered. Lightly brush outer edges of Phyllo with butter and sprinkle remaining parmesan over exposed filling. Bake galette in the middle of oven until golden, 25 to 30 minutes. Serve warm or at room temperature. Recipe serves 6.


Bone Suckin’® Spinach and Feta Galette Recipe  Buy Bone Suckin’ Seasoning & Rub, Hot >>