Ricotta Spinach Stuffed Croissants
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.
Equipment
- Sauté pan
- Rubber spatula
- Mixing bowl
- Baking tray
- Bread knife
- Spoons
Ingredients
- 6 store bought ready made croissants
- 1/2 cup parmesan cheese grated
For the filling -
- 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
Instructions
- 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.
Notes
- Allow the spinach to cool completely before stirring together with the ricotta or else the mixture will get runny.
- You could add a little mozzarella into the filling as well to make richer.