Low Sodium Spinach and Feta Croissant
Elevate your pastry game with these irresistible Low Sodium Spinach and Feta Croissants, the perfect blend of flaky, buttery layers and a savory, nutrient-packed filling. Crafted with a yeast-raised dough and meticulously laminated using salt-free butter, these croissants deliver the ultimate crisp, airy texture while keeping sodium levels in check. The combination of finely chopped fresh spinach and low-sodium feta cheese adds a flavorful, wholesome twist, making each bite a delightful balance of richness and lightness. Ideal for brunches or midday snacks, these homemade croissants are golden perfection and healthier without compromising on taste. Impress guests or treat yourself to a batch of gourmet goodness fresh from your oven!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 3.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.75 cup Low-sodium feta cheese, crumbled
- 2 cups Fresh spinach, finely chopped
- 1 cup Whole milk
- 1 unit Egg yolk
- 0.25 cup Cold water
- 1.5 cups Salt-free butter (for dough layers)
- 1 unit Egg wash (1 egg whisked with 1 tablespoon water)
Instructions
In a small bowl, heat the milk until lukewarm (110°F). Stir in the active dry yeast and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
In a large bowl, combine the flour, remaining 1 tablespoon of sugar, and yeast mixture. Mix until the dough comes together. Knead for 5-7 minutes until smooth and elastic.
Cover the dough with a clean towel and let it rest in a warm place for 1 hour or until it has doubled in size.
While the dough is resting, prepare the butter block for laminating the croissants. Place the salt-free butter between two sheets of parchment paper and roll it into a 6x8-inch rectangle. Chill in the refrigerator.
Once the dough has risen, punch it down, roll it out into a 10x14-inch rectangle, and place the chilled butter block in the center. Fold the dough over the butter from each side, sealing the edges to completely encase the butter.
Roll the dough out gently into a long rectangle (around 20x10 inches) and fold it into thirds, like a letter. This is your first fold. Wrap in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold to complete the laminating process for flakiness.
While the dough chills, prepare the filling. In a bowl, combine the chopped spinach and crumbled low-sodium feta cheese.
After the final chill, roll the dough out to a thickness of 1/4 inch. Cut the dough into triangles.
Place 1-2 tablespoons of the spinach and feta filling at the base of each triangle. Roll the dough from the base to the tip to form the croissant shape.
Preheat your oven to 375°F (190°C). Arrange the croissants on a parchment-lined baking sheet, leaving space between them. Brush with egg wash.
Bake for 18-20 minutes, or until golden brown and fully puffed. Let cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Calories |
5803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.8 g | 575% | |
| Saturated Fat | 275.6 g | 1378% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1532 mg | 511% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 371.5 g | 135% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 45.2 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1526 mg | 117% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1943 mg | 41% | |
*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.
