Description
Flaky, cheesy croissants filled with wilted spinach, crumbled feta, and a custard-like egg-milk base. A Mediterranean-inspired handheld breakfast packed with plant-based protein and bold flavor.
Ingredients
6 croissant sheets or halves (store-bought or homemade)
10 oz fresh spinach (or 5 oz frozen, thawed and drained)
8 oz feta cheese (crumbled by hand)
6 large eggs (room temperature)
1/2 cup milk (or non-dairy alternative)
2 cloves garlic
1 tbsp olive oil
Salt and pepper (to taste)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
Sauté garlic in olive oil over medium heat until fragrant (1-2 minutes). Add spinach and cook until wilted (3-4 minutes)
Cool spinach mixture by refrigerating 10 minutes or running under cold water. Squeeze out excess moisture
Whisk eggs, milk, salt, and pepper. Stir in crumbled feta and cooled spinach
Open each croissant like a book. Spread filling evenly, leaving a 1/2-inch border. Fold into triangular pockets
Place croissants seam-side down on the baking sheet. Bake 18-22 minutes until golden and filling is set
Notes
Use room temperature eggs for smoother filling texture
Refrigerate spinach mixture 10 minutes to prevent sogginess
Bake on parchment paper for easy cleanup
Adjust salt to feta’s saltiness
For vegan option, use non-dairy milk and substitute feta with firm tofu crumbles
- Prep Time: 25
- Cook Time: 20
- Category: Trending
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
