Low Fat Spinach and Feta Croissant
Indulge in the guilt-free decadence of Low Fat Spinach and Feta Croissants, a lighter twist on the classic pastry that doesn’t skimp on flavor! Made with reduced-fat puff pastry, fresh spinach, and tangy reduced-fat feta cheese, these flaky, golden croissants are packed with wholesome goodness and vibrant Mediterranean-inspired flavors. The spinach is sautéed with garlic for a fragrant touch, while a frothy egg white glaze ensures a beautifully crisp outer layer. Perfect as a savory breakfast, brunch treat, or appetizer, these croissants are quick to prepare—ready in under 45 minutes—and ideal for health-conscious foodies who want big flavor in a small, low-fat package. Serve warm and watch them vanish from the plate!
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Recipe Information
Ingredients
- 1 sheet (approximately 8 oz) Reduced-fat puff pastry
- 4 cups (loosely packed) Fresh spinach
- 1 cup (crumbled) Reduced-fat feta cheese
- 1 large Egg white
- 1 as needed (for sautéing) Olive oil spray
- 2 minced Garlic cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thaw the reduced-fat puff pastry sheet according to package instructions, ensuring it’s pliable but still cold.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat a large skillet over medium heat and lightly spray with olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.
Transfer the cooked spinach to a cutting board and finely chop. In a medium bowl, combine the chopped spinach, reduced-fat feta cheese, salt, and black pepper. Mix well.
Lay out the thawed puff pastry on a lightly floured surface. Roll it into a rectangular shape if needed, then cut it into 8 equal triangles (as you would for croissants).
Place about 2 tablespoons of the spinach and feta mixture on the wide end of each pastry triangle.
Carefully roll each triangle from the wide end to the narrow tip, forming a croissant shape. Place seam-side down on the prepared baking sheet.
In a small bowl, whisk the egg white until frothy. Lightly brush the tops of the croissants with the egg white using a pastry brush.
Bake in the preheated oven for 18-20 minutes, or until golden brown and puffed.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 4604 mg | 200% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1329 mg | 102% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 281 mg | 6% | |
*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.
