Gluten-Free Spinach Feta Croissant
Elevate your breakfast game with these irresistibly flaky Gluten-Free Spinach Feta Croissants, a delightful twist on the classic pastry. Crafted with a tender gluten-free croissant dough, these golden beauties are filled with a savory blend of sautéed spinach, creamy feta, and a touch of cream cheese, seasoned with garlic, olive oil, and spices for a flavor-packed bite in every layer. Perfect for gluten-sensitive food lovers, this recipe combines gourmet elegance with dietary inclusivity—ideal for brunch gatherings, holiday spreads, or as a tasty on-the-go snack. With just 45 minutes of prep time and a quick bake, these croissants offer both convenience and indulgence. Try serving them fresh out of the oven for a decadent breakfast or alongside a crisp salad for an elevated light meal option.
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Recipe Information
Ingredients
- 1 batch Gluten-free croissant dough (store-bought or homemade)
- 3 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 2 tablespoons Cream cheese
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 large Egg, beaten (for egg wash)
- 2 tablespoons Gluten-free flour (for dusting)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
If using store-bought gluten-free croissant dough, let it come to room temperature as directed on the package. If homemade, prepare the dough in advance.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach, crumbled feta cheese, cream cheese, salt, and black pepper. Mix well to create the filling.
Lightly dust your workspace with gluten-free flour and roll out the dough, if necessary, into a large rectangular shape.
Cut the dough into 8 equal triangles.
Place approximately 2 tablespoons of the spinach-feta mixture near the wide end of each triangle.
Starting at the wide end, gently roll up the dough towards the pointed end, tucking in the filling as you go.
Place the croissants on the prepared baking sheet, leaving space between each for rising.
Brush the tops with the beaten egg to give a shiny golden finish.
Bake in the preheated oven for 18-22 minutes or until the croissants are puffed and golden brown.
Allow the croissants to cool slightly before serving.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 17.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1326 mg | 102% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 434 mg | 9% | |
*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.
