Spinach and Feta Croissants have always been a favorite in my kitchen. I love making these savory pastries for brunch, a light lunch, or even as an appetizer when friends come over. They’re surprisingly easy to put together, and the combination of flaky croissant dough, creamy feta, and earthy spinach is just irresistible.

The best part? You can easily customize them to your liking. So, let’s dive into how to make these delicious treats!

Recipe Overview: Spinach and Feta Croissant

This recipe is all about creating a simple yet flavorful filling, wrapped in a buttery, flaky croissant. These little hand pies are perfect for sharing, but you might find yourself wanting to keep them all for yourself!

They’re perfect as a warm snack or part of a bigger meal.

You can serve these croissants at room temperature, but I think they’re extra special when they’re still a bit warm from the oven. That’s when the cheese is at its meltiest, and the croissant is at its flakiest.

Imagine that rich, slightly salty feta cheese combined with the subtle, fresh taste of spinach, all encased in layers of golden-brown, crispy pastry.

It’s perfect any time of day.

Detailed Ingredients for Spinach and Feta Croissant

Here’s what you’ll need to gather for this recipe:

Refrigerated Croissant Dough: 1 can (8 oz) of refrigerated crescent roll dough. This is our shortcut to a flaky pastry without all the fuss of making dough from scratch!
Fresh Spinach: About 5 ounces (a large handful). Make sure to wash and dry it thoroughly.
Feta Cheese: 4 ounces, crumbled. Feta adds that wonderful salty, tangy flavor.
Cream Cheese: 2 ounces, softened. This helps to bind the filling and makes it extra creamy.
Garlic: 1 clove, minced. This adds a subtle, savory note. If you don’t have fresh garlic, about 1/4 teaspoon of garlic powder will work, too.
Dried Dill: 1/2 teaspoon. Dill pairs beautifully with both spinach and feta.
Egg: 1 large, lightly beaten. This is for brushing the tops of the croissants, giving them a beautiful golden-brown color as they bake.
Everything Bagel Seasoning (Optional): For sprinkling on top. This adds extra flavor and a nice crunch. You can find this in most spice aisles, or even make your own blend!

If you cant find a refrigerated croissant, You can use puff pastry as a substitute.

Step-by-Step Instructions: Making the Croissants

Let’s get to the fun part – putting these croissants together!

Preheat and Prep: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Sauté the Spinach: In a medium skillet over medium heat, add a tiny bit of olive oil (or cooking spray). Add the minced garlic and cook for about 30 seconds until it’s fragrant (you’ll smell it!). Then, add the spinach and cook until it’s wilted, which usually takes about 2-3 minutes. It will shrink down a lot. Remove from heat and let it cool slightly.
Make the Filling: In a medium bowl, combine the softened cream cheese, crumbled feta cheese, cooked spinach (make sure to squeeze out any excess moisture first!), and dried dill. Mix everything together until it’s well combined. You want the filling to be evenly distributed.
Assemble the Croissants: Unroll the crescent roll dough and separate it into the pre-cut triangles.
Fill the Dough: Spoon a generous amount of the spinach-feta mixture onto the wide end of each triangle. Be generous, but don’t overfill.
Roll It Up: Starting at the wide end, carefully roll up each triangle towards the pointed end. You’ll end up with a cute little crescent shape.
Egg Wash: Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one. Brush the tops of each croissant with the beaten egg. This is what gives them that lovely golden sheen. If you’re using it, sprinkle the Everything Bagel Seasoning on top now.
Bake: Bake in the preheated oven for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep a close eye on them towards the end, as ovens can vary.
Cool and Serve: Once they’re done, let the croissants cool on the baking sheet for a few minutes before serving. They’re best enjoyed warm!

Variations & Tips for the Perfect Croissant

Here are some ideas to make this recipe your own, and some helpful tips:

Add-Ins: Feel free to add other ingredients to the filling. Cooked, crumbled chicken, or finely chopped sun-dried tomatoes would be delicious.
Cheese Swap: If you’re not a fan of feta, you could try using goat cheese or even a shredded Italian cheese blend.
Make-Ahead: You can assemble the croissants ahead of time and keep them refrigerated (unbaked) for up to 24 hours. Just brush with egg wash and bake when you’re ready.
Storage: Store leftover baked croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating: To reheat, pop them back in a 350°F (175°C) oven for about 5-7 minutes, or until warmed through. You can also use a toaster oven. Microwaving is okay, but they won’t be as crispy.
Serving Suggestions: These are wonderful on their own, but you can also serve them with a side salad or a bowl of soup for a more complete meal.

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 skillet, Medium bowl

Spinach and Feta Croissant

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 8 servings

Calories 300 kcal

Ingredients

1 can 8 oz refrigerated crescent roll dough
5 ounces fresh spinach
4 ounces feta cheese crumbled
2 ounces cream cheese softened
1 clove garlic minced
1/2 teaspoon dried dill
1 large egg lightly beaten
Everything Bagel Seasoning Optional

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium skillet over medium heat, add a tiny bit of olive oil (or cooking spray). Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a medium bowl, combine the softened cream cheese, crumbled feta cheese, cooked spinach (make sure to squeeze out any excess moisture first!), and dried dill. Mix until well combined.
Unroll the crescent roll dough and separate it into triangles.
Spoon a generous amount of the spinach-feta mixture onto the wide end of each triangle.
Starting at the wide end, roll up each triangle towards the pointed end.
Place rolled croissants onto the baking sheet. Brush tops with beaten egg. Sprinkle with Everything Bagel Seasoning if using.
Bake for 12-15 minutes, or until golden brown and puffed up.
Let the croissants cool on the baking sheet for a few minutes before serving.