Spinach Croissant Recipe

Prep the spinach

Wash the spinach thoroughly and shake off excess water. Roughly chop the leaves if large.

Wilt the spinach and sauté aromatics

Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach in batches, stirring until wilted (about 2–3 minutes per batch) and liquid has mostly evaporated. Total wilt time should be 4–6 minutes.

Remove moisture

Transfer wilted spinach and aromatics to a fine-mesh sieve or clean kitchen towel. Press or squeeze to remove as much liquid as possible (important to avoid soggy croissants). Let cool 5 minutes.

Mix cheeses and season

In a medium bowl combine the drained spinach, 1 cup ricotta, 1/2 cup crumbled feta, 1/4 cup grated Parmesan, 1 beaten egg, 1/8 tsp freshly grated nutmeg, 1 tsp salt and 1/2 tsp black pepper. Mix until uniform. Taste and adjust salt/pepper as needed.

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with oil/cooking spray.

Prepare egg wash

In a small bowl, beat 1 egg with 1 teaspoon cold water until combined; set aside.

Roll out or separate dough

Unwrap the package of ready-made croissant dough. If using pre-cut triangles, separate them and slightly roll each triangle flatter with your hands or a lightly floured surface to enlarge the base to hold filling (about 1/4" thickness). If using sheet dough, cut into 8–10 triangles sized for standard croissants.

Portion filling

Place about 1.5 to 2 tablespoons of the spinach-cheese mixture near the wide end of each triangle. Do not overfill — leave a 1/2-inch border to avoid leaking.

Shape croissants

Starting at the wide end, gently roll each triangle toward the point, tucking the edges in as you go to create a tight seam. Curve the rolled croissant slightly into a crescent shape and place seam-side down on the prepared baking sheet, leaving 1–2 inches between pastries.

Egg wash and seeds

Brush each croissant lightly with the prepared egg wash. Sprinkle optional sesame or poppy seeds on top if desired.

Bake

Bake in the preheated oven for 15–20 minutes, rotating the sheet once halfway, until croissants are puffed and deeply golden brown on top. Baking time may vary with oven and dough brand—watch for deep color.

Finish

Remove from oven and let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool another 5–10 minutes before serving. Serve warm or at room temperature.