Method

Filling

1. Heat a small amount of olive oil in a pan over medium heat. Sauté the onion and dill until the onion is golden and translucent.
2. Add the spinach and cook until wilted. Crumble in the feta, season with salt and pepper, and mix until combined. Set aside to cool.

Pastry

1. In a food processor, combine the plain flour, almond flour, coconut oil, and salt. Pulse until the mixture resembles fine breadcrumbs.
2. Gradually add the ice water, one tablespoon at a time, until the dough comes together.
3. Turn the dough out onto a floured surface and knead for 5 minutes. If it’s too crumbly, knead with slightly damp hands.

‍

1. Preheat the oven to 180°C. Line a baking tray with parchment paper.
2. Roll the dough between two sheets of baking paper into a circle approximately 20cm in diameter and 0.5cm thick.
3. Transfer the dough to the prepared tray. Spoon the spinach and feta mixture into the center, leaving a 3cm border around the edges.
4. Fold the edges of the dough up over the filling to create a rustic galette shape, leaving the center exposed.
5. Brush the pastry edges with beaten egg and sprinkle with sesame seeds and sea salt flakes.
6. Bake for 20-25 minutes, or until golden brown and crisp. Allow to cool slightly before serving