Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 egg
1 cup milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
4 cups fresh spinach, chopped
1 cup crumbled feta cheese (halal certified)
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
Zest of 1 lemon
Instructions
In a large bowl, combine flour, baking powder, sugar, salt, and beaten egg.
Cut in softened butter until the mixture resembles coarse crumbs.
Stir in milk gradually to form a soft dough.
Knead briefly, cover, and refrigerate for 30 minutes.
Roll dough to 1/4-inch thickness and cut into 6 equal triangles.
In a pan, warm olive oil over medium heat. Sauté garlic for 1 minute.
Add spinach, oregano, salt, and pepper; cook until wilted.
Cool the mixture completely, then stir in crumbled feta, fresh dill, and lemon zest.
Spoon a heaping tablespoon of filling onto each dough triangle, roll up from the base, and tuck ends.
Place seam-side down on a baking sheet and brush with remaining egg wash.
Bake at 350°F (180°C) for 12-15 minutes until golden and flaky.
Notes
Use store-bought croissant dough to save time.
Add diced tomatoes or sliced Kalamata olives for extra Mediterranean flair.
Leftover croissants can be frozen uncooked (up to 1 month) or reheated in a toaster oven.
- Prep Time: 20
- Cook Time: 18
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg