Spinach and Feta Croissants
The croissant is one of the most famous French pastries, which evolved from the Austrian crescent roll and became popular worldwide. The spinach and feta version is a savory, Mediterranean-inspired twist on the traditional recipe, which provides a perfect harmony of buttery dough and creamy feta cheese filling. An excellent choice for a special breakfast or snack that is guaranteed to enchant with its tasty and nutritious filling.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then mix in the sugar and yeast. Let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it. Repeat this folding process three times, allowing 15-minute rests in between.
5
Chop the spinach, then sauté it in a pan with the crushed garlic in olive oil for 2-3 minutes, until wilted.
6
Crumble the feta cheese and mix it with the cooled spinach to create a flavorful filling.
7
After the final roll, cut the dough into triangles. Place a small amount of spinach and feta filling in the middle of each triangle, then roll them up into croissant shapes.
8
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, until golden brown.
10
When the croissants are baked, let them cool slightly, then serve fresh.
