What is a Galette?
While searching for zucchini recipes last year, one of the top 20 recipes listed was a Galette. A French pastry filled with the filling of your choice. The dough is quite laborious, yet the results well worth the effort. This Spinach and Chicken Galette is much simpler and just as tasty.
The ingredients to this sound really salty and fattening, as does a Galette, yet this version uses minimal parmesan and feta cheese…….for the entire dish. The light flakiness of the Phyllo dough gives the feel of a really decadent pastry, yet only weighs in at 170 calories per 5 sheets.
Here is what you’ll need:
2 Thawed Skinless Chicken Breasts, Cut into chunks
1 Clove of Garlic
1 Small Red Onion
2 Tbsp. Cold Pressed Olive Oil
1 Cup Low Sodium Chicken Broth
1 Tbsp. Organic Unbleached Flour
2 Teaspoons Dried Basil
1/2 Cup Light Feta Cheese
2 Ounces Fresh Grated Parmesan Cheese
2 Cups Fresh Baby Spinach
1 Tbsp. Heavy Cream
To start: Thaw Phyllo dough according to package directions:
Meanwhile, season chopped chicken breast with basil, then sauté in 2 tablespoons of olive oil, with the minced garlic and onions; about 2 min each side.
You have to bake this 20 minutes for the phyllo dough to brown so don’t over cook the chicken, just lightly sauté.
As the chicken in cooking prepare your phyllo dough on a cookie sheet.
Use 3 sheets in a North to South direction. Then use 3 sheets the opposite way East to West. You’ll have an overlapping square (You’ll fold the overlap up towards the end).
Place the Spinach in the middle of the square and top with the chicken.
Shave some fresh parmesan over the chicken and spinach.
Add the flour to the chicken broth and stir well add this to the pan dripping until it thickens.
Shave about a tablespoon of fresh parmesan into the broth/pan dripping mixture and add the heavy cream.
Pour this cream sauce over the chicken and spinach and top with the feta cheese.
Fold up the edges of the phyllo dough and brush with olive oil.
Bake 20-25 minutes in a preheated 350 degree oven until the phyllo dough is brown.
This makes 9 2×2 inch pieces or 4 large slices to serve two people.