In a bowl, blend the all-purpose flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add lemon juice and incorporate ice water, one tablespoon at a time until the dough begins to come together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Heat olive oil in a skillet over medium heat, add minced garlic and sauté until fragrant, about 30 seconds. Toss in fresh spinach and cook until wilted, roughly 2-3 minutes. Remove from heat, drain excess moisture, and let cool.

In a mixing bowl, combine softened cream cheese, sour cream (or Greek yogurt), grated mozzarella (or Gruyère), lemon zest, salt, and pepper. Mix until smooth and fold in sautéed spinach and chopped artichokes.

Preheat oven to 200°C (400°F). Roll out chilled dough into a 30cm (12-inch) circle on a floured surface or parchment paper. Transfer to a baking sheet lined with parchment, spread the creamy filling in the center, leaving a 4cm (1.5-inch) border. Fold edges inward, pleating to create a rustic look.

Bake the assembled galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and filling bubbly. Cool for about 10 minutes before serving.

Garnish with fresh herbs, extra grated cheese, black pepper, and lemon zest before serving warm or at room temperature.