Spinach and Feta Galette

Preheat your oven to 200°C (180°C for fan-assisted ovens). Line a baking sheet with parchment paper and unroll the puff pastry. Wash fresh spinach thoroughly, then blanch or steam until wilted. If using frozen, thaw and squeeze out excess water. Finely chop the red onion and garlic.

Heat one tablespoon of olive oil in a pan over medium heat. Add the chopped red onion and sauté until translucent (about 3-4 minutes). Add the garlic and cook for another 1 minute. Stir in the spinach and cook until any remaining moisture has evaporated. Remove from heat and let it cool slightly.

In a bowl, crumble the feta cheese, then add the cream cheese, egg, nutmeg, salt, and pepper. Mix in the cooled spinach and onion mixture. Spoon the filling onto the center of the puff pastry, leaving a border of about 3-4 cm (1.2-1.6 inches) around the edges. Fold the pastry edges over the filling to create a rustic galette shape. Brush the folded pastry edges with the beaten egg yolk.

Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy, and the filling is heated through and set. Remove from the oven, let it cool for a few minutes, then slice and serve.