Croissants with spinach and feta

Votes: 1

How to Make - Spinach and Feta Croissants

Time: 1 hour.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 118, total fat 4 G., saturated fats 2 G., proteins 5 G., carbohydrates 16 G., fiber 1 G., cholesterol 20 mg, sodium 265 mg, sugar 1 G.

Store-bought croissant dough is already divided into triangles with perforated lines: all you need to do is separate them, fill them with filling, and bake. Try this amazing Mediterranean twist on feta and spinach croissants. Squeeze the spinach thoroughly to remove all the water to ensure a crispy crust and a smooth filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (280g) frozen chopped spinach, thawed and squeezed out
60 g of cream cheese at room temperature
60 g crumbled feta with garlic and herbs (about 0.5 cup)
3 green onions, finely chopped
2 tbsp finely chopped fresh dill
2 tbsp. l. grated parmesan
1 teaspoon finely grated lemon zest
Premium flour for working with dough
2 packages of 220g chilled croissant dough
1 large egg, beaten

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Place the spinach on a kitchen towel and squeeze out the excess water thoroughly, yielding about 0.5 cups of dried spinach. Place the spinach in a large bowl, breaking up any clumps with your fingers. Add the cream cheese, feta, green onions, dill, Parmesan, lemon zest, 0.5 teaspoon of salt, and a pinch of black pepper. Mix well.

Lightly flour your hands and work surface. Roll out the croissant dough and divide it into triangles along the perforated lines. Spoon a small amount of filling onto the short side of the triangle and roll it up. Place the croissant, pointy end down, on the prepared baking sheet, tucking the ends into a crescent shape. Repeat with the remaining triangles of dough and filling, spacing the croissants at least 2.5 cm apart on the baking sheet.
Brush the dough with beaten egg and bake until the croissants are puffy and golden, about 12 minutes. Let cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve the croissants warm or let them cool to room temperature.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Bakery / Savory pies and buns / Food Network - recipes

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