Bakerita · by Rachel Conners
Mediterranean Galette with Spinach, Artichoke
NUTRITION · PER SERVING70M COOK
CAL 23%·PRO 31%
CARBS 20G18% OF CAL
5G FIBER0G ADDED2G INTRINSIC13G OTHER2G TOTAL SUGAR
FAT 36G71% OF CAL
12G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean galette with a gluten-free almond flour crust filled with spinach, artichoke, sun-dried tomato, and melted mozzarella. Savory and cheesy with fresh herbs, it's an elegant vegetarian main.
mainmediterranean⚙️ food processor🍪 sheet pan🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ cups almond flour
- ½ cup tapioca flour
- 6 tablespoons cold butter (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- 1 egg
- 2 cloves garlic (minced)
- 6 oz. fresh or frozen spinach
- 1½ cups 1 jar marinated artichoke hearts
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- ¼ cup sun-dried tomatoes
- 4 oz. fresh mozzarella (torn into chunks)
- 2 oz. feta cheese
- fresh basil
- 1 egg (for egg wash)
At a glance
PER SERVING · TIME 70M
CAL 23%·PRO 31%
CARBS 20G18% OF CAL
5G FIBER0G ADDED2G INTRINSIC13G OTHER2G TOTAL SUGAR
FAT 36G71% OF CAL
12G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 571mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 229mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 571MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.