Spinach Croissants Recipes

SPINACH FETA CROISSANTS FOR 2

"I had this lovely sandwich at a local cafe and added my own twist to spruce it up," says Dolores Brigham of Inglewood, California. "Sometimes I use mini croissants for pretty, smaller-sized servings."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Spinach Feta Croissants for 2 image

Steps:

Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomato and feta cheese; replace tops.

Nutrition Facts : Calories 302 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 940mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 9g protein.

Ingredients

3 tablespoons Italian salad dressing
2 croissants, split
1 cup fresh baby spinach
1 plum tomato, thinly sliced
1/3 cup crumbled feta cheese

SPINACH-FETA CRESCENTS

Provided by Ayesha Curry

Categories side-dish

Time 1h

Yield 16 crescents

Number Of Ingredients 11

Spinach-Feta Crescents image

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.

Ingredients

One 10-ounce package frozen chopped spinach, thawed
2 ounces cream cheese, at room temperature
2 ounces crumbed garlic-and-herb feta cheese (about 1/2 cup)
3 scallions, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
All-purpose flour, for working the dough
Two 8-ounce cans refrigerated crescent-roll dough
1 large egg, beaten

SPINACH FETA CROISSANT SNACKS

These rolls are flaky and fantastic! Quick and easy to make, they are reminiscent of spanakopita. Feta cheese adds some saltiness to the tasty spinach and mozzarella filling. A great appetizer for game night, a party or even for the holidays. These are best served warm.

Provided by Denise Miles

Categories Other Appetizers

Time 20m

Number Of Ingredients 7

Spinach Feta Croissant Snacks image

Steps:

1. Begin by chopping the spinach and olives.
2. Putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes . Feta has enough salt, so add if you want. I
3. Toss thoroughly and set bowl aside.
4. Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.
5. Roll them up!
6. Place on a greased cookie sheet.
7. Before putting them in the oven lightly brush each roll with the egg white.
8. Preheat oven to 350. Bake for 15 minutes or until golden brown.
9. The Test kitchen rolled them up wrong in the photo.

Ingredients

2 can(s) refrigerated crescent rolls, 8 oz each
4 oz feta cheese crumbles
4 oz mozzarella cheese, shredded
3 oz spinach, fresh or spinach frozen
2 oz black olives, diced
1 egg white, beaten
1/4 tsp red pepper flakes