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Kale, Sun-dried Tomato & Artichoke Mini Galettes

Total Time: 60 MIN Makes: 4 mini galettes
Prep Time: 40 MIN Cook Time: 20 MIN
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Description

An easy-to-make and elegant lunch or side dish option that’s bursting with Mediterranean flavors. Easily adapt it to use other favorite fillings like goat cheese, olives, or roasted red peppers!


Ingredients

For the galettes:

For the filling:

  • 1 medium onion, sliced thinly
  • 1 tablespoon chopped garlic
  • 3 cups baby kale
  • 1/4 cup sun-dried tomatoes, sliced
  • 1/3 cup chopped canned artichokes (squeeze out of as much liquid from them as possible before chopping)
  • 1 tablespoon Italian seasoning
  • 2 tablespoon olive oil
  • Salt and pepper to taste

For the whipped feta:

  • 4 ounces feta, plus extra for sprinkling over the finished galettes
  • 1/4 cup yogurt
  • 1 tablespoon Italian seasoning
  • 1 teaspoon chopped garlic

Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

First, make the filling by heating 2 tablespoons of olive oil in a 9-inch skillet and add the sliced onion. When the onion is translucent, add the chopped garlic, sun-dried tomatoes, baby kale, chopped artichoke hearts, and the Italian seasoning. Sauté together until the kale wilts, then season lightly with salt and pepper. Set the filling aside to cool.

Make the whipped feta by combining the feta, yogurt, Italian seasoning and garlic together in a mini blender or food processor. Set aside.

To make the mini galettes, unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place a 9-inch plate in the center of the stack of phyllo and cut around the plate with a knife. Remove the circular stack of phyllo and discard the rest.

For each galette, brush one circle of phyllo with olive oil, then top with a second sheet of dough. Repeat until you have 5 sheets of phyllo on top of each other. Spread 1/4 of the whipped feta over the top of the stack, leaving a one-inch border. Spread 1/4 of the kale, sun-dried tomato and artichoke filling over the feta, then fold the phyllo over the filling as you would with a galette.

Transfer to a large baking sheet and repeat to make 3 more mini galettes. Brush the tops of the four galettes with olive oil. Bake the galettes at 350°F for 20 minutes or until golden. Serve with extra crumbled feta over top, if desired.