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Cheese and spring onion galettes recipe

Cheese and spring onion galettes recipe

5 ratings

A cheesy baked delight that has vibrant greens front and centre. These galettes are so simple to make – featuring a wholemeal flour base baked until golden, leafy spinach, spring onions and bright mangetout, you can't go wrong with this as a springtime bite. See method

  • Makes 4
  • Takes 45 mins plus 30 mins chilling
  • 564 calories / serving
  • Freezable
  • Vegetarian


  • 200g wholemeal plain flour
  • 80g white plain flour, plus extra for dusting
  • 5 tbsp olive oil
  • 125g low-fat natural yogurt

For the filling

  • 100g bunch spring onions, trimmed
  • 220g baby spinach
  • 100g mangetout, trimmed and halved lengthways
  • 1 egg, beaten
  • 125g 50% reduced-fat mature cheese, grated
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    6g 32%
  • Sugars

    5g 5%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 60.1g Protein 24.1g Fibre 7.6g


  1. Mix the flours in a mixing bowl. Make a well in the centre, add 4 tbsp oil and the yogurt and use a table knife to mix. Add 2-3 tbsp water, 1 tbsp at a time, to bring everything together in a soft dough, taking care not to overwork. Wrap in clingfilm and pop in the fridge for 30 mins.

  2. Meanwhile, make the filling. Cut half the spring onions into 10cm pieces; set aside. Slice the remaining onions. Put the spinach in a colander and pour over a kettleful of boiling water to wilt. Set aside for 2 mins, then squeeze out the excess liquid. Heat ½ tbsp oil in a frying pan over a medium heat and fry the sliced spring onions and mangetout for 5 mins. Transfer to a bowl and mix with the spinach, egg and cheese.

  3. Preheat the oven to gas 6, 200°C, fan 180°C. Divide the pastry into 4, then roll out each piece on a lightly floured surface to roughly a 20cm circle. Arrange on 2 large, lined baking sheets (don’t worry if they overlap a little). Spread the filling in the middle of the pastry circles, leaving a 3-4cm border. Top with the reserved spring onion pieces.

  4. Fold the pastry border over the edges of the filling to hold in place, then brush with the remaining oil. Bake for 18-20 mins until the pastry is golden and cooked through. Serve warm or make up to 1 day in advance and store in the fridge.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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