Gluten-Free Spinach Artichoke Galette

This rustic Spinach Artichoke Galette is gluten-free! Layers of spinach, marinated artichoke hearts, and feta cheese are baked in a free-form tender crust. This is a full-flavoured savoury pie with delicious hints of lemon and basil. Oh-so good!

This gluten-free Spinach Artichoke Galette has all the flavours of everyone's favourite spinach artichoke tarts! It's a simple, meat-free weeknight-style meal. Double the recipe to make a full-sized pie for dinner, or make the recipe as written for an appetizer, or if you're only serving two.

This gluten-free pastry in this savoury pie is the easiest to manage pastry recipe I've used. I used it in this Gluten-Free Potato Cheese Galette and to make fruit galettes like this Gluten-Free Strawberry Rhubarb Galette and this Blueberry Lemon Ginger Galette. It's our new favourite pastry!

If you love spinach artichoke dip, you'll love this Spinach Artichoke Galette! So let's make one! Here's what you'll need.

🔪 Instructions

Here's an overview of the method for baking this spinach artichoke galette. Detailed instructions are in the recipe card below.

The gluten-free pastry must be made a few hours ahead of time, or even the day before, as it needs time to chill in the fridge. Once you're ready to begin making the galette, remove the pastry dough from the fridge to allow to warm up towards room temperature.

You'll begin by wilting baby spinach leaves, then draining and pressing out any excess water. Next you'll sauté shallots and garlic, then stir in in the drained spinach, drained artichoke hearts, lemon juice, basil, and salt and pepper. Set this mixture aside while you form the pastry.

Roll out the dough into a circle, leaving a 2-inch edge. Mound the filling in the center, then lift and fold one segment of dough up over the filling, then the next over the first, forming a pleat. Repeat every two inches around the circle.

Brush the dough lightly with egg wash, then bake until golden brown. Serve garnished with fresh basil leaves, or Kalamata olives, if desired.

How many will this galette serve?

I made this recipe for two, but you can easily double the recipe as written and make a full-size galette that will feed four. In fact, I'd suggest doubling the pastry recipe as written below in the recipe card. You can freeze the remaining half for another day.

If you prefer not to use gluten-free pastry, use my recipe for Never Fail Pastry that you'll find in this recipe for Mini Spinach Artichoke Tarts.

Can I use frozen spinach?

Yes, making sure it is very well-drained and well-squeezed out to avoid soggy pastry! You'll only need about 2 ounces of frozen spinach. It may not have as much flavour as fresh.

How to store and reheat

This galette is best served warm, straight from the oven. If, on the outside chance you have leftovers, store them tightly covered in the fridge. Reheat, covered in foil in the oven at 325°F. for 10 to 15 minutes.