Low Sodium Spinach Feta Croissant
Elevate your breakfast or snack game with these irresistible Low Sodium Spinach Feta Croissants—perfectly flaky, golden bites filled with a savory mixture of sautéed spinach, creamy low-sodium feta cheese, and a hint of garlic. With the convenience of store-bought croissant dough, this recipe pairs quick prep time with refined, flavorful fillings, making it ideal for busy mornings or impressive gatherings. Brushed with a light egg wash, the croissants bake to a beautiful golden hue, while the spinach and feta combination adds a nutritious twist to the classic pastry. Each batch serves up to eight, ready in under 35 minutes! Enjoy them fresh from the oven or as a portable treat throughout the day. Search no further for "low sodium croissant recipes" or "spinach feta pastries"—this dish brings together health-conscious ingredients and indulgent taste seamlessly.
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Recipe Information
Ingredients
- 1 package Store-bought croissant dough (low sodium if available)
- 2 cups Fresh spinach
- 0.5 cups Low-sodium feta cheese, crumbled
- 1 clove Garlic, minced
- 1 tablespoon Olive oil
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
In a bowl, combine the cooked spinach and crumbled low-sodium feta cheese. Mix well to evenly distribute the ingredients.
Unroll the croissant dough on a lightly floured surface and separate it into individual triangles according to the pre-cut lines.
Place a spoonful of the spinach and feta mixture near the base (widest part) of each triangle. Be careful not to overfill.
Roll each triangle from the base to the tip, encasing the filling inside. Tuck the edges slightly to form a crescent shape.
Transfer the croissants to the prepared baking sheet, spacing them apart to allow room for rising.
Brush the tops of the croissants lightly with beaten egg to give them a golden finish when baked.
Bake in the preheated oven for 12-15 minutes, or until the croissants are puffed and golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 36.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 767 mg | 59% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 482 mg | 10% | |
*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.
