Low-Fat Spinach and Artichoke Galette

I’m a huge fan of spinach and artichoke dip, but recently I’ve been trying to eat foods that are better for me. Not that spinach and artichoke dip is inherently bad for you, but the amount of tortilla chips I eat when I have it is not very good for me! I decided to create this recipe for a low-fat spinach and artichoke galette so I can enjoy the great taste of spinach and artichoke dip without all the calories I’d typically consume. 

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For this spinach and artichoke galette recipe I used low fat cream cheese, low fat greek yogurt, and low fat mozzarella cheese. It’s still full of ooey gooey cheesy goodness – just with less fat! I’m sure you could find a low/reduced fat puff pastry as well, or even make your own! 

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Speaking of puff pastry, did you know that there are no added leavening agents? No eggs, no baking soda, no baking powder. Puff pastry gets it’s rise from the steam that’s created when the layers of butter melt. Puff pastry has anywhere from 500-700 layers by the time it’s done being laminated, which is why it’s so nice and flakey! 

Some day I’ll do a tutorial for homemade puff pastry, but today is not that day. Store bought puff pastry is great when you don’t have extra time to make it from scratch. It’s not super difficult to make, however it is pretty time consuming! The low-fat spinach and artichoke galette I made and photographed for this post was made with the Pepperidge Farm brand puff pastry sheets. It turned out wonderfully!

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Low-Fat Spinach and Artichoke Galette

Servings 8 pieces

Ingredients
  

  • 3 Ounces Low Fat Cream Cheese
  • 1/3 Cup Low Fat Greek Yogurt
  • 1/4 Cup Parmesan cheese shredded
  • 1/4 Cup Low Fat Mozzarella shredded
  • 8 Ounces Marinated Artichoke Quarters
  • 8 Ounces Frozen or Canned Spinach If using frozen, make sure to thaw and drain the spinach of all moisture. If using canned, drain of all moisture.
  • 1 Tablespoon Minced Garlic
  • 1 Tomato
  • 1 Sheet Puff Pastry I used Pepperidge Farm's Frozen Puff Pastry Sheets for this recipe.
  • Salt and Pepper to Taste

Instructions
 

  • Prepare your puff pastry sheet according to instructions or recipe you're using. Since I used one that I bought frozen, I needed to thaw it for 40 minutes before use.
  • Preheat oven to 425°F
  • Chop your artichoke quarters into small pieces.
  • Cut the tomato into slices, as thin or as thick as you like! The thinner they are, the more they'll crisp up in the oven. The thicker they are the more juicy they'll be.
  • In a bowl add the cream cheese, greek yogurt, shredded parmesan, shredded mozzarella, chopped artichoke quarters, drained spinach, and minced garlic. Mix until thoroughly combined.
  • Spread the cream cheese mixture out evenly on the puff pastry sheet, leaving about 1/3 inch of puff pastry around the edge that will rise up as the "crust". You can brush the edge of the puff pastry with egg wash or butter to help it brown more during baking.
  • Place the sliced tomatoes on top of the spinach cream cheese picture, and pop into the oven. Bake at 425°F for 10 minutes, then reduce temperature to 375°F and continue baking for another 10 minutes.
  • Remove from the oven and let cool for 5-10 minutes before slicing it up to enjoy!

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My name is Autumn! I’m a 25 year old food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…

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