Dairy-Free Spinach Feta Croissant
Delight in the flaky, golden perfection of Dairy-Free Spinach Feta Croissants, a plant-based twist on a classic pastry that’s as comforting as it is flavorful. These buttery, melt-in-your-mouth croissants feature a filling of sautéed fresh spinach, dairy-free feta cheese, and aromatic garlic, enhanced with a touch of olive oil and optional nutritional yeast for extra cheesy goodness. Crafted with store-bought or homemade dairy-free puff pastry, these crescent-shaped pastries are easy to assemble and bake, making them an ideal choice for breakfast, brunch, or an elegant appetizer. Brushed with unsweetened plant-based milk to achieve that perfect golden finish, this recipe appeals to vegans, lactose-intolerant folks, and anyone looking to indulge in a decadent yet dairy-free treat.
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Recipe Information
Ingredients
- 1 sheet (store-bought or homemade, thawed if frozen) Dairy-free puff pastry
- 2 cups (lightly packed) Fresh spinach
- 1 cup (crumbled) Dairy-free feta cheese
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 0.25 cup (finely diced) Red onion
- 1 tablespoon (optional, for extra cheesy flavor) Nutritional yeast
- 2 tablespoons (for brushing, e.g., almond, oat, or soy milk) Unsweetened plant-based milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until fragrant and translucent.
Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed spinach mixture, crumbled dairy-free feta, nutritional yeast (if using), salt, and black pepper. Stir until well combined.
Unroll the dairy-free puff pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into 6 equal triangles.
Place 1-2 tablespoons of the spinach-feta mixture onto the widest part of each triangle. Gently roll the pastry from the wide end to the tip, forming a crescent shape. Tuck the ends slightly to secure the filling.
Transfer the rolled croissants to the prepared baking sheet, making sure to leave space between each one.
Brush the tops of the croissants with unsweetened plant-based milk to help achieve a golden-brown finish.
Bake in the preheated oven for 18-20 minutes, or until the croissants are puffed and golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 282 mg | 22% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
