In a mixing bowl, combine the flour and salt. Incorporate the cold, cubed butter until the mixture resembles coarse crumbs.

Add in the lemon juice (or vinegar) and ice water until the dough comes together seamlessly. Wrap it in cling film and chill in the refrigerator for about 30 minutes.

Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

Next, add the fresh spinach to the skillet and cook until it wilts. Be sure to drain any excess moisture before proceeding.

In a separate bowl, blend the softened cream cheese, sour cream, and grated cheese until smooth.

Fold in the cooked spinach, chopped artichokes, fresh lemon zest, and season generously with salt, pepper, and chili flakes if desired. Ensure the mixture is well combined and set aside.

Preheat your oven to 200°C (400°F). On a sheet of parchment paper, roll the dough into a 30cm circle, keeping it slightly thicker than 0.5cm.

Carefully transfer it to a baking sheet.

Centrally spread the spinach and artichoke filling on the rolled-out dough, ensuring to leave a 5cm border around the perimeter.

Fold the edges of dough inward toward the center, slightly overlapping as needed.

Place the galette in the preheated oven. Bake for 35-40 minutes or until the crust turns a gorgeous golden brown, exuding a delightful aroma.

Once baked to perfection, remove the galette from the oven and let it cool slightly.

Garnish with fresh dill, additional grated cheese, black pepper, and a sprinkle of lemon zest. This galette can be served warm or at room temperature.