These Greek Feta and Olive Croissants came about because I was craving something savory, easy, and satisfying for a weekend brunch.

I wanted a recipe that wouldn’t take all day, but still felt a little special.

These delicious pastries are perfect for any occasion, from a casual breakfast to a fancy appetizer spread.

They’re like a Mediterranean vacation in every bite!

Recipe Overview: Greek Feta and Olive Croissant

These flaky pastries are a delightful combination of salty feta cheese, briny olives, and buttery croissant dough. They’re super simple to put together, making them perfect for a quick snack or an impressive addition to any gathering.

Think of them as a savory twist on a classic croissant. The filling is packed with flavor, and the golden-brown exterior provides the perfect crunch.

They’re fantastic served warm, straight from the oven, but they’re also delicious at room temperature. They’re also an ideal make ahead dish.

I love serving these with a side of fresh fruit or a light salad for a complete meal. They are the perfect brunch dish!

You can also bring these to a potluck, picnic, or even pack them for a school or work lunch.

Detailed Ingredients for Feta and Olive Croissant

Here’s what you’ll need to make these delicious croissants:

1 package (8 count) refrigerated crescent roll dough: This is our shortcut! Using pre-made dough saves so much time. You can find this in the refrigerated section of your grocery store.
4 ounces feta cheese, crumbled: I recommend using a block of feta and crumbling it yourself. It tends to have a better flavor and texture than pre-crumbled feta.
1/2 cup Kalamata olives, pitted and chopped: Kalamata olives have a rich, fruity flavor that pairs perfectly with the feta. If you can’t find them, you can use other types of black olives, but the flavor won’t be quite the same.
1/4 cup chopped fresh parsley: This adds a fresh, herbaceous element to the filling. You can substitute with dried parsley, but use about 1 tablespoon since dried herbs are more potent.
1 tablespoon olive oil: We’ll use this to brush the tops of the croissants before baking, giving them a beautiful golden color and extra flavor.
1 teaspoon dried oregano: Dried oregano brings the perfect meditteranean flavor.
1/2 teaspoon black pepper: To add extra flavor.

Step-by-Step Instructions: Greek Feta and Olive Croissant

Preheat and Prep: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup a breeze.
Make the Filling: In a medium bowl, combine the crumbled feta cheese, chopped Kalamata olives, fresh parsley, dried oregano, and black pepper. Gently mix everything together until it’s well combined. Don’t overmix, or the feta can become too pasty.
Prepare the Dough: Open the package of crescent roll dough and carefully unroll it on a lightly floured surface. Separate the dough into the eight pre-cut triangles.
Fill the Croissants: Spoon about 1-2 tablespoons of the feta and olive mixture onto the wide end of each triangle. Don’t overfill them, or the filling might spill out during baking.
Roll them Up: Starting at the wide end, gently roll each triangle towards the pointed end. You should end up with a classic crescent shape.
Arrange and Brush: Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the croissants with olive oil. This helps them turn golden brown and adds a bit of richness.
Bake: Bake in the preheated oven for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them, as oven temperatures can vary.
Cool and Serve: Remove the baking sheet from the oven and let the croissants cool for a few minutes before serving. They’re best enjoyed warm!

Variations & Tips for the Best Feta and Olive Croissant

Add some zest: For a brighter flavor, add a teaspoon of lemon zest to the filling.
Spice it up: If you like a little heat, add a pinch of red pepper flakes to the filling.
Make them ahead: You can assemble the croissants ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking. You might need to add a minute or two to the baking time if they’re cold.
Storage: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheating: To reheat, simply pop them back in a 350°F (175°C) oven for a few minutes until warmed through. You can also microwave them, but they won’t be as crispy.
Serve a crowd with this easy recipe.

Key Details

Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: 27-30 minutes
Servings: 8 croissants
Equipment you’ll need: Baking sheet, parchment paper, medium bowl

Greek Feta and Olive Croissant

Flaky pastries filled with salty feta cheese and briny olives, perfect for a savory brunch or snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Brunch

Cuisine Greek

Servings 8 servings

Calories 350 kcal

Ingredients

1 package 8 count refrigerated crescent roll dough
4 ounces feta cheese crumbled
1/2 cup Kalamata olives pitted and chopped
1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon black pepper

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, combine crumbled feta, chopped Kalamata olives, fresh parsley, dried oregano, and black pepper.
Unroll crescent roll dough and separate into 8 triangles.
Spoon 1-2 tablespoons of feta mixture onto the wide end of each triangle.
Roll triangles from wide end to pointed end into crescent shapes.
Place croissants on baking sheet and brush tops with olive oil.
Bake for 12-15 minutes, until golden brown and puffed up.
Cool slightly before serving warm.