Feta and Spinach Stuffed Croissants
A flaky, buttery croissant filled with a creamy mixture of feta cheese and spinach, perfect for breakfast, brunch, or a savory snack.
Ingredients
For the Filling:
- 1 cup fresh spinach chopped or ½ cup frozen spinach (thawed & drained)
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese optional for extra creaminess
- 1 small garlic clove minced
- 1 tbsp olive oil
- ¼ tsp black pepper
- ¼ tsp salt optional, as feta is already salty
- ¼ tsp red chili flakes optional for spice
For the Croissants:
- 1 sheet puff pastry thawed but still cold
- 1 egg beaten, for egg wash
- Sesame seeds or poppy seeds optional, for garnish
Instructions
Step 1: Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté until fragrant (about 30 seconds).
- Toss in spinach and cook until wilted (or until warmed if using frozen spinach).
- Remove from heat and let it cool for a few minutes.
- Mix in feta, ricotta (if using), black pepper, and chili flakes. Stir until well combined.
Step 2: Prepare the Puff Pastry
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface.
- Cut the pastry into triangles (about 4-6 pieces, depending on size).
Step 3: Assemble the Croissants
- Place a spoonful of the filling near the wide end of each triangle.
- Roll the dough from the wide end toward the tip, sealing the edges.
- Arrange the croissants on a baking sheet lined with parchment paper.
Step 4: Apply Egg Wash and Bake
- Brush each croissant with the beaten egg to give them a golden, glossy finish.
- Sprinkle sesame seeds or poppy seeds on top (optional).
- Bake in the preheated oven at 375°F (190°C) for 18-22 minutes, or until golden brown and puffed up.
- Allow the croissants to cool slightly before serving. Enjoy them warm for the best flavor!