Artichoke, Herb & Feta Galettes

November 24, 2021

Super-easy for sharing platters, and very portable if packing for a picnic, these pint-sized galettes are so very tasty, flakey and addictive.

#SummerBites #SummerClassic #GreatGatherings #FoodToShare #NuttelexRecipes

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4 tbsp plant-based Nuttelex (melted)

8 sheets filo pastry

1 large bunch watercress or silverbeet finely shredded with a knife

6 spring onions finely chopped

handful fresh chopped mint

handful fresh chopped basil

1/2 cup marinated artichoke hearts in oil (chopped well)

good pinch of nutmeg

ground pepper

pinch of salt

2 tbsp grated parmesan (Vegan option available)

125 g feta-crumbled, or dairy-free vegan feta or silken tofu

2 large eggs


pastry brush

muffin tin greased with Plant-based Nuttelex

food processor


1Heat oven to 160C fan forced

2Combine chopped greens in a bowl, followed by everything else except the grated parmesan and blitz with a food processor

3Brush cooled Nuttelex onto 8 sheets of filo

4Then cut the sheets vertically in 4 & then lengthwise into 3 to create 12 pastry squares

5Place each square in its own (greased) muffin tin hole

6Use a tablespoon to scoop the filling into each case before almost closing in edges then brush with more melted Nuttelex & sprinkle some parmesan on top (see image)

7Bake for 20 minutes until golden & flaky

8Serve with a zesty green salad