Vegan Spinach and Feta Croissant
Indulge in flaky, buttery goodness with these Vegan Spinach and Feta Croissants, the perfect plant-based twist on a classic favorite! Featuring golden, croissant dough (store-bought or homemade) packed with a savory filling of sautéed garlic, tender spinach, and creamy vegan feta cheese, this recipe pairs rich flavors with a light, airy texture. Brushed with a touch of plant-based milk for that irresistible golden crust, these croissants bake beautifully to perfection in under 20 minutes. Whether you're serving them warm for brunch, enjoying them as a snack, or impressing guests with an elegant appetizer, these vegan croissants make a delicious addition to any occasion. Ideal for vegan breakfast ideas and dairy-free pastries, this recipe offers an innovative vegan take on classic French cuisine.
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Recipe Information
Ingredients
- 1 batch Vegan croissant dough (store-bought or homemade)
- 2 cups Fresh spinach
- 1 cup Vegan feta cheese
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Plant-based milk (for brushing)
Instructions
Prepare the vegan croissant dough according to package instructions or make your own homemade vegan croissant dough ahead of time.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and black pepper. Remove from the heat and let it cool slightly.
Crumble the vegan feta cheese and combine it with the cooked spinach mixture in a small bowl. Mix well and set aside.
Preheat the oven according to the croissant dough package instructions or to 375°F (190°C) if using homemade dough.
Roll out the croissant dough on a lightly floured surface and cut it into 8 triangles.
Place a spoonful of the spinach and feta mixture at the base of each triangle. Roll the dough up from the base to the tip, forming the classic croissant shape.
Place the croissants on a baking sheet lined with parchment paper, leaving enough space between them to expand.
Brush the tops of the croissants with plant-based milk for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the croissants are golden brown and flaky.
Allow the croissants to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 81 mg | 2% | |
*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.
