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Sunday Brunch: Spinach and Feta Stuffed Croissants
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We all know that moment: it’s the weekend, the family is home, and you want to serve something special for brunch without spending all morning in the kitchen or breaking the bank. Enter the deliciously satisfying Spinach and Feta Stuffed Croissants. They’re easy, require minimal effort, yet look and taste like a gourmet treat!
Why You’ll Love It
- One-pan cleanup!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 1 package of store-bought, pre-rolled croissant dough
- 1 cup fresh spinach leaves (or frozen, thawed and drained)
- 1/2 cup crumbled feta cheese
- 1 egg, beaten
- Salt and pepper to taste
- Optional: 1/4 cup sun-dried tomatoes, chopped
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Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a clean surface, unroll the croissant dough and separate into individual triangles.
- In a bowl, mix together the spinach, feta cheese, salt, and pepper. Add sun-dried tomatoes if using.
- Spoon a small amount of the spinach mixture onto the wide end of each croissant triangle.
- Carefully roll the dough, starting from the wide end, encasing the filling snugly inside.
- Place the filled croissants on the prepared baking sheet and brush with the beaten egg.
- Bake for 12-15 minutes or until golden brown. Allow to cool slightly before serving.
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Real Talk: Making It Work
Balancing delicious recipes with a busy lifestyle can be tough. Here are some tips:
- Prep your ingredients the night before to save precious morning time.
- Use the downtime while your croissants bake to pursue a new side gig.
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