Ricotta Spinach Stuffed Croissants Recipe
Delightful and easy Ricotta Spinach Stuffed Croissants recipe perfect for breakfast or brunch. Flaky, buttery store-bought croissants are filled with a creamy, savory mixture of ricotta, Greek yogurt, sautéed spinach, garlic, and herbs, then baked to golden perfection and topped with parmesan cheese for an irresistible treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (including 10 minutes chilling time)
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Ingredients
Croissants
- 6 store-bought ready-made croissants
- 1/2 cup parmesan cheese, grated
Filling
- 1/2 cup ricotta cheese
- 1/4 cup Greek yogurt
- 3 cups tightly packed fresh spinach
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 190°C (375°F) and line a baking tray with baking paper; set aside.
- Sauté Spinach: Heat a sauté pan over high heat. Add the fresh spinach and cook until wilted, about 3-5 minutes.
- Add Flavorings: Stir in minced garlic, olive oil, dried basil, salt, and pepper. Mix well to combine all flavors, then transfer the spinach mixture to a chopping board and finely chop.
- Cool Spinach Mixture: Place the chopped spinach mixture into a mixing bowl and refrigerate to cool completely.
- Make Filling: Once cooled, add ricotta, Greek yogurt, and lemon juice to the spinach. Stir gently until thoroughly combined, maintaining a creamy texture.
- Prepare Croissants: Slice each croissant in half horizontally using a bread knife without cutting all the way through, creating a pocket for the filling.
- Stuff Croissants: Generously stuff each croissant half with approximately 2-3 tablespoons of the ricotta and spinach filling.
- Assemble for Baking: Place stuffed croissants onto the prepared baking tray. Sprinkle grated parmesan cheese and crushed black pepper evenly on top of each.
- Bake: Bake in the preheated oven for 15 minutes until croissants are heated through, filling is warm, and the tops are golden and slightly crispy.
- Serve: Cut stuffed croissants into halves if desired and serve hot for a comforting and flavorful brunch or snack.
Notes
- Ensure the spinach mixture is completely cooled before mixing with ricotta to prevent a runny filling.
- Optionally, add a small amount of mozzarella cheese to the filling for a richer, creamier texture.
