SPINACH-FETA CRESCENTS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
- Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
- Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.
FETA BREAKFAST CROISSANTS
These Spinach and Feta Breakfast Croissants are an easy breakfast recipe that is ready in under 30 minutes.
Provided by Christina Hitchcock
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Cook eggs until set. The eggs will cook a little longer in the oven so do not overcook.
- To assemble, unroll and separate croissants into their individual triangles.
- Place 2 spinach leaves per triangle.
- Add about 2-3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
- Top with about 1-2 Tbsp feta cheese crumbles.
- Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling tucking under the end.
- Bake for 12-15 minutes until golden brown.
Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 133 mg, Sodium 257 mg, Sugar 1 g, ServingSize 1 serving
SPINACH FETA CROISSANT SNACKS
These rolls are flaky and fantastic! Quick and easy to make, they are reminiscent of spanakopita. Feta cheese adds some saltiness to the tasty spinach and mozzarella filling. A great appetizer for game night, a party or even for the holidays. These are best served warm.
Provided by Denise Miles
Categories Other Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Begin by chopping the spinach and olives.
- 2. Putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes . Feta has enough salt, so add if you want. I
- 3. Toss thoroughly and set bowl aside.
- 4. Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.
- 5. Roll them up!
- 6. Place on a greased cookie sheet.
- 7. Before putting them in the oven lightly brush each roll with the egg white.
- 8. Preheat oven to 350. Bake for 15 minutes or until golden brown.
- 9. The Test kitchen rolled them up wrong in the photo.
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