Spinach and Cheese Croissants
These flaky treats are easy to make and a great way to get some healthy greens into your kids. They're good anytime of day, but we especially like to pack one up and take to the office to satisfy that mid-afternoon snack craving.
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
1 16-ounce package store-bought puff pastry dough
1 teaspoon olive oil
1/2 cup white or yellow onion, finely chopped
1/3 cup green onion, chopped
1 cup baby spinach, coarsely chopped
1/4 teaspoon ground nutmeg
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
Egg wash (1 egg and 2 tablespoons water, whisked together)
Salt and pepper, to taste
1 teaspoon olive oil
1/2 cup white or yellow onion, finely chopped
1/3 cup green onion, chopped
1 cup baby spinach, coarsely chopped
1/4 teaspoon ground nutmeg
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
Egg wash (1 egg and 2 tablespoons water, whisked together)
Salt and pepper, to taste
Directions
Preheat oven to 425 F.
In a nonstick pan, warm oil and sauté onion until it starts to soften, about 1 minute. Add the green onion and spinach and season with salt, pepper and nutmeg to taste. Add the ricotta cheese and stir until some liquid evaporates and it begins to hold together, about 2 minutes. Remove mixture from heat and let cool.
Stir the mozzarella into the ricotta mixture.
Unroll the refrigerated puff pastry dough on parchment paper and place on a baking sheet. Cut the dough sheet in 6 evenly shaped triangles by cutting it in 3 same sized rectangular shapes (top to bottom) and then 3 times diagonally to get triangles. At wide end of the triangle, place approx. 3 tablespoons of the mixture onto the dough, and roll up to form a croissant, sealing in the ingredients inside.
Shape each croissant and brush with egg wash.
Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
In a nonstick pan, warm oil and sauté onion until it starts to soften, about 1 minute. Add the green onion and spinach and season with salt, pepper and nutmeg to taste. Add the ricotta cheese and stir until some liquid evaporates and it begins to hold together, about 2 minutes. Remove mixture from heat and let cool.
Stir the mozzarella into the ricotta mixture.
Unroll the refrigerated puff pastry dough on parchment paper and place on a baking sheet. Cut the dough sheet in 6 evenly shaped triangles by cutting it in 3 same sized rectangular shapes (top to bottom) and then 3 times diagonally to get triangles. At wide end of the triangle, place approx. 3 tablespoons of the mixture onto the dough, and roll up to form a croissant, sealing in the ingredients inside.
Shape each croissant and brush with egg wash.
Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
Looking for inspiration? Try these recipes:
Slow Cooker Lasagna
Spicy Corn Fritters
Easier Chicken Cacciatore
