Recipes

Chicken Spinach and Artichoke Galette

A savory galette filled with chicken, spinach, artichoke, pesto, tomatoes and cheese in flaky puff pastry. This Chicken Spinach and Artichoke Galette is perfect as an appetizer, main or side.

A galette is a French pastry-wrapped over either a sweet filling of fruit, sugar and butter or a savory filling of meat, vegetables and cheese.

There are so many variations, but this Chicken Spinach and Artichoke Galette is one of my family’s favourites. We love all the Italian flavours (pesto, oregano, garlic).

How to Make a Chicken Spinach and Artichoke Galette

  1. Cut up chicken breasts into bite-size pieces.
  2. Heat a tablespoon of olive oil in a medium skillet over medium heat.
  3. Place the chicken pieces into skillet and cook for 10 minutes. Stir in oregano, garlic, salt and pepper. Continue cooking until lightly browned. Remove skillet from heat and set aside.
  4. Line cookie sheet with foil and spray with cooking spray.
  5. Cut the sheet of puff pastry into 4 equal pieces. Spread pesto thinly on each piece. Remove each piece from parchment and place on a foil-lined cookie sheet.
  6. In a medium-sized bowl, combine chicken, spinach, tomatoes, artichokes and feta. Spoon ingredients into middle of pastry. Top with grated mozzarella cheese.
  7. Gently fold all four corners of the puff pastry into middle, leaving center open.
  8. Brush edges with egg yolk and sprinkle sparingly with olive oil.
  9. Bake at 400 degrees F. until pastry is golden and filling is hot about 30 minutes.
  10. Remove from oven and let sit for 2 minutes. Remove from foil-lined pan and cut into halves or quarters if desired.

I used chicken breasts, but you can also use other meats or seafood.

There are so many options for the filling. Try artichokes, sun-dried tomatoes, olives or sweet mini peppers.

I used one sheet of Tenderflake frozen puff pastry, thawed.

The combination of feta and mozzarella cheese is delicious!

Sprinkle a little olive oil over each galette before putting in the oven. I used basil olive oil. So y-u-m-m-y!

Chicken Spinach Artichoke Galette is best served hot – fresh out of the oven. You get a burst of savory Italian flavours in every bite!

And this galette is an excellent choice for Easter brunch!

I hope you enjoy making and eating one of my family’s favourite appetizer recipes! If you love this recipe post, give it a Pin!

xo, Linda

Chicken Spinach and Artichoke Galette

Linda KrenzLinda Krenz
A savory galette filled with chicken, spinach, artichoke, pesto, tomatoes and cheese in flaky puff pastry.
Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish
Servings 4

Ingredients
  

  • 2 chicken breasts
  • 1 package Tenderflake frozen Puff Pastry, thawed
  • 2 tbsp pesto
  • 1 cup fresh baby spinach
  • 1 cup cherry tomatoes, sliced
  • 4 artichoke hearts, chopped
  • 1 cup feta cheese, cubed
  • 1 cup mozerella cheese, grated
  • 1 tsp oregano
  • 1 clove garlic, crushed
  • coarse salt, ground pepper
  • 1 egg yolk, beaten
  • olive oil

Instructions
 

  • Cut up chicken breasts into bite-size pieces.
  • Heat a tablespoon of olive oil in a medium skillet over medium heat.
  • Place the chicken pieces into skillet and cook for 10 minutes. Stir in oregano, garlic, salt and pepper. Continue cooking until lightly browned. Remove skillet from heat and set aside.
  • Line cookie sheet with foil and spray with cooking spray.
  • Cut the sheet of puff pastry into 4 equal pieces. Spread pesto thinly on each piece. Remove each piece from parchment and place on foil lined cookie sheet.
  • In medium sized bowl, combine chicken, spinach, tomatoes, artichokes and feta. Spoon ingredients into middle of pastry. Top with grated mozerella cheese.
  • Gently fold all four corners of the puff pastry into middle, leaving center open.
  • Brush edges with egg yolk and sprinkle sparingly with olive oil.
  • Bake at 400 degrees F. until pastry is golden and filling is hot, about 30 minutes.
  • Remove from oven and let sit for 2 minutes. Remove from foil lined pan and cut into halves or quarters if desired.
Keyword Chicken Spinach Artichoke Galette

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