Peel and wash the spinach, then steam them for about 3 minutes (or blanch them for 1-2 minutes, then drain them very well), then toss them in a pan with butter and garlic to flavor them and evaporate any residual water.
Chop the spinach, wash the tomato and cut it into 1-2 cm slices.
Add the spinach to the diced feta and Parmesan cheese and mix.
With a 10-12 cm coppasta, make circles in the puff pastry (knead the leftovers and roll them out, so as to obtain other circles).
Arrange them on the baking sheet lined with parchment paper, distribute a little of the spinach mixture in the center (leaving 1 cm of free edge, place a slice of tomato in the center of the spinach and season with pepper to taste.
Brush the edges of the pastry with a little milk, then bake for about 15 minutes or until golden brown in a preheated convection oven at 200 ° C.
The spinach and feta galettes are ready.
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