Ingredients
- 1 package of puff pastry (2 sheets), thawed
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Salt to taste
For a twist, you can substitute the spinach with kale or Swiss chard. If you’re looking for a dairy-free version, try swapping the feta and ricotta with a vegan cheese alternative.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Add chopped spinach to the skillet and cook until wilted, roughly 3-4 minutes. Season with salt, pepper, and nutmeg.
- Remove the skillet from heat and allow the spinach to cool slightly. Stir in the crumbled feta and ricotta cheese.
- Unroll the puff pastry sheets and cut each sheet into four equal squares.
- Place a generous spoonful of the spinach and feta mixture in the center of each square.
- Fold the pastry corners over the filling to form a croissant shape, pressing gently to seal the edges.
- Brush each croissant with the beaten egg to achieve a golden-brown finish.
- Bake in the preheated oven for 15-20 minutes, or until the croissants are puffed and golden.
- Let them cool slightly before serving, and enjoy the delectable taste of homemade goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International