Spinach, blue cheese and ricotta galettes

Cheese lovers, listen up - these spinach, blue cheese and ricotta galettes are a dream come true! Encased in a golden pastry shell and topped with walnuts, this recipe is everything you need for a midweek dinner.

By Hayley Dodd
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 500 g frozen spinach, thawed
  • 2 cups (480g) ricotta
  • 2 eggs
  • 1 spring onion, thinly sliced
  • 1/2 cup chopped parsley
  • 1 tbsp lemon juice
  • Pinch sea salt
  • 2 sheets flaky puff pastry, thawed
  • 150 g blue cheese
  • 1/4 cup walnuts, finely chopped


  • 1
    Preheat oven to 200°C.
  • 2
    Place spinach in a tea towel and wring to remove any excess water. Roughly chop spinach and place in a bowl along with the ricotta, 1 egg, spring onion, parsley, lemon juice, sea salt and a pinch of freshly ground black pepper. Mix well and set aside.
  • 3
    Line an oven tray with baking paper. Place pastry sheets on tray and trim off corners. Lightly beat the remaining egg and brush tops of pastry with it.
  • 4
    Divide ricotta mixture between pastry sheets and spread out, leaving a clear 4cm border all the way round. Crumble over the blue cheese. Lift up the pastry border and fold over the filling, pinching in the edges a little; brush edges with egg. Scatter walnuts over filling.
  • 5
    Bake in the oven for 20-25 minutes or until the pastry is puffed and golden and the filling is set.