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These Spinach and Cheese Stuffed Croissants are a savory twist on the classic croissant, making them perfect for brunch, lunch, or even a light dinner. The creamy, cheesy spinach filling is packed with flavor from a mix of cream cheese, feta, and herbs. Wrapped in a flaky, buttery croissant, this dish is a delightful, hearty treat that’s easy to prepare and sure to impress.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-5
Ingredients:
For the Filling:
Onion: 1 small, finely chopped
Olive Oil: 3-4 tablespoons
Garlic Cloves: 3, grated
Scallions: 6, thinly sliced
Spinach Leaves: 1 pound (455g)
Salt: To taste
Black Pepper: Freshly cracked, to taste
Dried Dill: 1 teaspoon
Cream Cheese: 4 oz (115g)
Feta Cheese: 11 oz (300g), crumbled
Shredded Cheese (Mozzarella, Gouda, or Gruyère): To taste
For the Croissants:
Croissants: 4-5, sliced in half lengthwise
Directions:
Preheat the Oven:
Preheat the oven to 350°F (180°C).
Prepare the Filling:
Cook the Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté for about 8 minutes until soft and golden.
Add Garlic: Stir in the grated garlic and cook until fragrant, about 1 minute.
Cook Scallions: Add the thinly sliced scallions and cook for another 2-3 minutes until softened.
Cook Spinach: Add the spinach in batches, along with salt and pepper, cooking over high heat until the spinach wilts and the liquid evaporates. This should take 5-7 minutes.
Mix in Dill and Cream Cheese: Remove from heat and stir in the dried dill and cream cheese, mixing until fully combined.
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