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Golden brown feta and spinach stuffed croissants on a rustic wooden platter, garnished with sesame seeds and fresh spinach leaves, styled with natural lighting in a cozy kitchen setting.

Feta and Spinach Stuffed Croissants

Kathleen ron
A flaky, buttery croissant filled with a creamy mixture of feta cheese and spinach, perfect for breakfast, brunch, or a savory snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Brunch
Cuisine spanish
Servings 2 people

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!

Tips for the Perfect Feta and Spinach Croissants

  • Keep the puff pastry cold before baking to maintain its flaky layers.
  • Do not overfill the croissants to prevent the filling from leaking.
  • Seal the edges tightly by pressing the seams together.
  • Use parchment paper to avoid sticking and ensure easy cleanup.
  • Reheat leftovers in the oven at 300°F (150°C) for 5-10 minutes to keep them crispy.

Variations and Add-Ons

  • Add Protein: Include cooked chicken, turkey, or smoked salmon for a protein boost.
  • Extra Cheese: Mix in mozzarella or cream cheese for an even creamier texture.
  • Herbs & Spices: Try adding dill, parsley, or basil for extra Mediterranean flavors.
  • Spicy Version: Sprinkle red pepper flakes or chopped jalapeños for a spicy kick.
  • Sweet-Savory Combo: Add caramelized onions or sun-dried tomatoes for a hint of sweetness.

Serving Suggestions

  • Pair with Coffee or Espresso – The perfect breakfast or brunch combination.
  • Enjoy with a Fresh Smoothie – A fruity, refreshing balance to the savory croissants.
  • Serve with Yogurt-Based Dips – Tzatziki or hummus adds extra Mediterranean flavor.
  • Pair with Soup or Salad – Serve with a warm tomato soup or green salad for a complete meal.

Storage and Reheating Tips

  • Store Leftovers: Keep croissants in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze Unbaked Croissants: Wrap assembled (but unbaked) croissants in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
  • Reheat Properly: Warm in the oven at 300°F (150°C) for 5-10 minutes to retain crispiness. Avoid microwaving, as it can make them soggy.
Keyword Feta and Spinach Stuffed Croissants