Spanakopita Croissants Recipe

If you love flaky, buttery pastries filled with a burst of savory goodness, then Spanakopita Croissants are about to become your new favorite treat. These croissants combine the irresistible crispness of golden puff pastry with a luscious filling of fresh spinach, creamy feta, and bright herbs, making every bite a perfect harmony of textures and flavors. Whether you’re planning a brunch with friends or looking for an impressive appetizer to wow guests, Spanakopita Croissants are easy to prepare and endlessly satisfying, promising a Mediterranean flair that feels both comforting and elegant.

Ingredients You’ll Need

Getting your hands on simple, fresh ingredients is the first step to mastering these delightful Spanakopita Croissants. Each component plays its part in balancing the buttery crunch of the pastry and the rich, herbaceous filling that’s packed with flavor.

• Frozen puff pastry (2 sheets): The flaky and buttery base that bakes into perfect croissant layers.
• Fresh spinach (2 cups, chopped): Adds a vibrant green color and a mild, slightly sweet earthiness to the filling.
• Crumbled feta cheese (1 cup): Provides creaminess and a tangy punch essential to the traditional Greek flavor.
• Medium onion (1, finely chopped): Sweated down to bring a subtle sweetness and depth to the filling.
• Olive oil (2 tablespoons): Used to sauté the onions and spinach, enriching the filling with smoothness.
• Fresh dill (2 tablespoons, chopped): Brings an aromatic brightness that lifts the whole dish.
• Egg (1, for egg wash): Helps create that glossy, golden finish on the croissants.
• Salt and pepper to taste: Seasons the filling perfectly, enhancing all the natural flavors.

How to Make Spanakopita Croissants

Step 1: Prepare the Spinach Filling

Start by heating olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, releasing its natural sweetness. Next, toss in the chopped spinach and sauté just until it wilts, preserving its vibrant color and tender texture. Season the mixture with salt and pepper, then remove from heat and stir in the crumbled feta and chopped dill. The filling should be well combined but still moist enough to stay luscious inside the croissants.

Step 2: Shape the Croissants

Roll out the thawed puff pastry sheets on a lightly floured surface until smooth. Cut each sheet into triangles about 5 inches long—this size is perfect for rolling into beautiful croissants. Spoon approximately two tablespoons of the spinach filling onto the wide end of each triangle. From that wide end, roll tightly toward the pointy tip, forming classic crescent shapes that will bake into flaky, flavorful croissants.

Step 3: Egg Wash and Bake

Place your rolled croissants onto a parchment-lined baking sheet. Brush the tops gently with the beaten egg wash — this is the secret to a stunning golden-brown exterior that practically glistens when freshly baked. Pop them into the preheated oven at 400°F (200°C) and bake for 20 to 25 minutes until they puff up beautifully and achieve that perfect golden crispness.

How to Serve Spanakopita Croissants

Garnishes

These croissants look and taste even better when garnished with a sprinkle of fresh herbs such as dill or parsley for added color and aroma. A light dusting of flaky sea salt on top right after baking can also enhance the flavor and add a delightful crunch.

Side Dishes

Spanakopita Croissants pair wonderfully with a variety of dishes. Serve them alongside a simple Greek salad with tomatoes, cucumbers, olives, and red onion dressed in lemon vinaigrette. For a cozy meal, a bowl of creamy tomato soup or a chilled tzatziki sauce makes for a refreshing complement to these savory bites.

Creative Ways to Present

Looking to impress? Arrange your Spanakopita Croissants on a wooden serving board surrounded by small bowls of assorted dips like hummus, baba ganoush, or roasted red pepper spread. You can also skewer a few mini croissants with colorful toothpicks for a fun finger-food option at parties.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to three days. To keep that flaky texture, avoid stacking them tightly.

Freezing

Spanakopita Croissants freeze beautifully. After baking and cooling, wrap each croissant individually in plastic wrap and place them in a freezer-safe bag. They will keep well for up to two months and can be baked directly from frozen.

Reheating

For reheating, place the croissants on a baking sheet and warm them in a 350°F (175°C) oven for 8 to 10 minutes. This method helps restore their crispiness much better than microwaving, which can make the pastry soggy.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thoroughly thaw and drain the frozen spinach to remove excess moisture, which could make your croissants soggy.

Can I substitute feta with other cheeses?

Absolutely! Ricotta or goat cheese can be used to create different textures and flavors, offering a milder or tangier twist to the traditional filling.

Are Spanakopita Croissants suitable for vegetarians?

Definitely! This recipe contains no meat or animal products besides cheese and egg wash, making it a great option for vegetarian diets.

Can I add other herbs or spices?

Yes! Red pepper flakes add a nice kick, and fresh parsley or mint can brighten the filling. Feel free to customize according to your taste.

How long will these croissants stay fresh once baked?

They are best enjoyed the same day for maximum crispness, but will keep well refrigerated for up to three days if stored properly.

Final Thoughts

Spanakopita Croissants are a wonderful way to enjoy Greek flavors wrapped in a golden, buttery package that’s easy to share and sure to delight. Whether for a special occasion or a simple treat, these croissants bring joy with every bite. I highly encourage you to give this recipe a try—you might just find yourself making Spanakopita Croissants a new staple in your baking repertoire!