Ricotta Spinach Stuffed Croissants

Name: Ricotta Spinach Stuffed Croissants
Prep time: 5 min
Cook time: 15 min
Ingredients: 6 store bought ready made croissants; 1/2 cup parmesan cheese (grated); 1/2 cup ricotta; 1/4 cup greek yogurt; 3 cups of spinach (tightly packed); 1 clove of garlic (minced); 1 tbsp olive oil; 1 tsp dried basil; 1 tbsp lemon juice; Salt & pepper to taste

The easiest recipe you will make for breakfast or brunch. Buttery soft and flakey store bought croissants stuffed with a savory ricotta and spinach filling.

I absolutely love ricotta and spinach pasta, whether stuffed in a lasagna, ravioli, cannelloni etc. which go the wondering about how to use those flavors in a toast or croissant, without the fuss and in lesser time. The filling is so simple and I love making a large batch, storing it in the fridge in an air tight container for a few days and enjoy it with my meals. I have used store bought croissants to make this recipe which keeps it so simple but also very delicious and fuss free. So if you need a quick fix vegetarian meal, snack or appetizer then this is the only recipe you need to enjoy.

What ingredients do you need to make these ricotta spinach stuffed croissants?

To make the recipe we need croissants. I have used store bought croissants that are medium in size, if you are using mini the filling will be enough for at least 12 and they should be baked for half the time. Before baking I like t top each croissant with parmesan cheese and crushed black pepper. The spinach filing is made with baby spinach ideally – or you can use regular spinach but remove the stems, dried basil (you can use fresh as well), olive oil, lemon juice (I also like adding the lemon zest some times), garlic clove, ricotta and greek yogurt. You can use sour cream in place of greek yogurt.

What equipment do you need to make these ricotta spinach stuffed croissants?

To make the filling we need a saute pan to cook the spinach. I have used a grated to mince the garlic, we will need a spatula to stir the mixture around. The filling is chilled and mixed together in a bowl with a spoon. I like using bread knife to cut the croissants, they are baked on a baking tray lined with baking paper in the oven.

How to make these ricotta spinach stuffed croissants?

Preheat the oven to 190 deg C and line a baking tray with baking paper, set aside. In a sauté pan on high heat add the spinach and cook until wilted, should take around 3-5 minutes. Add the garlic, olive oil, dried basil, salt and pepper. Stir together until combined and transfer to a chopping board, chop it finely. Transfer the chopped spinach to a mixing bowl. Place in the fridge to cool down. Once cooled add the ricotta, greek yogurt, lemon juice and stir together. Cut the croissants in half and stuff each croissant with 2-3 tbsp worth of filling (I like to be generous). Place on the baking tray, top with parmesan cheese, crushed black pepper and bake for 15 minutes. Cut into half and serve hot.

Serving and storing these ricotta spinach stuffed croissants?

These croissants are best served hot, fresh out of the oven. You can stuff them and store it in the fridge for a couple of hours, when ready to serve pop them in the oven for 15-18 minutes or until golden brown and serve. I also freeze the assembled croissants in zip lock bags in the freezer for a couple of weeks and when ready to serve, bake them frozen for 20 minutes or so. They are great breakfast and brunch recipes which you can make ahead or even snacks during tea time. Alternatively use mini croissants and serve them as hot appetizers for your dinner parties and gatherings.

Looking for more vegetarian appetizer recipes?

Now that we have covered how to make this ricotta spinach stuffed croissant recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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