Spinach, feta and mozzarella croissants
Not exactly a dish for every day, but insanely good!
Recipe here
Makes 6 croissants
1 tube of shop-bought croissant dough
1 handful fresh spinach, roughly chopped
50g feta cheese, roughly chopped
50g mozzarella, roughly chopped
Black pepper
Salt
Preheat the oven to 190°C (Gas Mark 5 / 375°F). Unroll the tube of dough, and separate into triangles. Place a small pile of spinach at the wide end of each triangle, and top with a few chunks of feta and mozzarella. Sprinkle with a generous amount of black pepper, and just a touch of salt, and roll the triangles towards the point. Place on a baking tray lined with baking paper, leaving several centimetres between each croissant. Bake for 10-15 minutes, or until the dough has risen and is golden brown. Serve warm, or place on a rack to cool.
Note: This recipe is based on a tube of dough that contained 6 croissants, but can easily be scaled upwards for larger tubes of dough.
Recipe here
Makes 6 croissants
1 tube of shop-bought croissant dough
1 handful fresh spinach, roughly chopped
50g feta cheese, roughly chopped
50g mozzarella, roughly chopped
Black pepper
Salt
Preheat the oven to 190°C (Gas Mark 5 / 375°F). Unroll the tube of dough, and separate into triangles. Place a small pile of spinach at the wide end of each triangle, and top with a few chunks of feta and mozzarella. Sprinkle with a generous amount of black pepper, and just a touch of salt, and roll the triangles towards the point. Place on a baking tray lined with baking paper, leaving several centimetres between each croissant. Bake for 10-15 minutes, or until the dough has risen and is golden brown. Serve warm, or place on a rack to cool.
Note: This recipe is based on a tube of dough that contained 6 croissants, but can easily be scaled upwards for larger tubes of dough.