I’ve always loved the combination of salty feta and briny olives. It’s a flavor pairing that just works, especially when you wrap it all up in a buttery, flaky croissant!
This recipe for Feta and Olive Croissants is perfect for a weekend brunch, a light lunch, or even a sophisticated appetizer for a get-together.
They’re surprisingly easy to make, and the result is something truly special.
Feta and Olive Croissant Recipe Overview
These little savory pastries are basically a delicious Mediterranean twist on a classic croissant. Imagine the crispy, layered goodness of a croissant filled with a creamy, tangy mixture of feta cheese, chopped olives, and a touch of fresh herbs.
They’re fantastic warm, straight from the oven, when the cheese is melty and the flavors are at their peak.
You can enjoy these as a starter, a side dish, or even a light meal on their own.
They pair wonderfully with a fresh salad or a bowl of soup.
I think they also make a great addition to a brunch spread, alongside other breakfast favorites.
Detailed Ingredients for Feta and Olive Croissants
Here’s what you’ll need to make these delicious treats:
- Croissants: 4 large, store-bought croissants. You can find these in the bakery section of most grocery stores. Day-old croissants actually work great for this.
- Feta Cheese: 4 ounces, crumbled. I like to use a good-quality block of feta and crumble it myself, but pre-crumbled works too. Make sure it’s not too wet; if it is, pat it a little dry with a paper towel.
- Kalamata Olives: 1/2 cup, pitted and roughly chopped. Kalamata olives provide that classic briny flavor. If you prefer a milder taste, green olives are a good substitute.
- Fresh Dill: 2 tablespoons, finely chopped. Dill adds a lovely fresh, herbaceous note. You could also use fresh parsley or a mix of both.
- Fresh Thyme: 1 tablespoon, finely chopped. If you dont have fresh you can use dry. Start with 1 teaspoon.
- Cream Cheese: 2 tablespoons, softened. This helps bind the filling and makes it extra creamy. Let it sit at room temperature for a bit to make it easier to mix.
- Black Pepper: 1/4 teaspoon, freshly ground. A little pepper adds a subtle kick.
- Olive Oil: 1 tablespoon. We will used it to brush the top of the croissants.
- Everything Bagel Seasoning: 1 teaspoon. We will sprinkle this on top after brushing the croissant with olive oil.
Step-by-Step Instructions: Making the Feta and Olive Croissants
- Preheat your oven: Get your oven going to 375°F (190°C).
- Prepare the filling: In a medium-sized mixing bowl, combine the crumbled feta cheese, chopped olives, chopped fresh dill, chopped thyme, softened cream cheese, and black pepper.
- Mix well: Use a fork or your hands to really mix everything together until it’s well combined. You want the cream cheese to be evenly distributed, and the herbs and olives to be nicely mixed in with the feta.
- Slice the croissants: Carefully slice each croissant horizontally, almost all the way through, like you’re making a sandwich. You want to create a pocket for the filling, but leave a “hinge” on one side so the croissant stays together.
- Fill the croissants: Gently open each croissant and spoon a generous amount of the feta and olive mixture inside. Don’t overfill them, or the filling might spill out during baking. Divide the filling evenly between the four croissants.
- Brush and Sprinkle: Lightly brush the tops of the filled croissants with a little olive oil, this helps them get golden brown. Sprinkle some everything bagel seasoning.
- Bake: Place the filled croissants on a baking sheet lined with parchment paper (this prevents sticking and makes cleanup easier).
- Bake time: Bake for 12-15 minutes, or until the croissants are golden brown and heated through, and the filling is warm and bubbly. Keep an eye on them – you want the croissants to be nicely browned, but not burnt.
- Cool and Serve Let the croissants cool for just a few minutes before serving. They’re best enjoyed warm!
Variations & Tips for the Best Feta and Olive Croissant
- Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
- Herb variations: Feel free to experiment with other fresh herbs, such as oregano or mint.
- Add some zest: A little lemon zest added to the filling can brighten up the flavors.
- Make Ahead: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and store them in the refrigerator for up to 24 hours. Then, just bake them when you’re ready to serve.
- 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 5-7 minutes, or until warmed through. You can also use a toaster oven.
- Serving Suggestions: Serve with a side of marinara sauce for dipping.
Key Details
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Total time: 27-30 minutes
- Servings: 4
- Equipment you’ll need: Baking sheet, Parchment paper (optional, but recommended), Mixing bowl, Knife, Pastry brush (optional)
Feta and Olive Croissant
Flaky croissants filled with a savory and creamy mixture of feta cheese, olives, and fresh herbs, perfect for brunch, lunch, or appetizers.
Ingredients
- 4 large croissants
- 4 ounces feta cheese crumbled
- 1/2 cup Kalamata olives pitted and roughly chopped
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 tablespoons cream cheese softened
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- 1 teaspoon everything bagel seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized mixing bowl, combine the crumbled feta cheese, chopped olives, chopped fresh dill, chopped thyme, softened cream cheese, and black pepper.
- Mix well until everything is combined.
- Carefully slice each croissant horizontally, almost all the way through, creating a pocket for the filling.
- Gently open each croissant and spoon a generous amount of the feta and olive mixture inside.
- Lightly brush the tops of the filled croissants with olive oil and sprinkle with everything bagel seasoning.
- Place the filled croissants on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the croissants are golden brown and heated through.
- Let the croissants cool for a few minutes before serving warm.