Spanakopita Croissants

Recipe adapted from Dimitra’s Dishes.


  • 1 small onion, finely chopped
  • 2 tsp. olive oil
  • 3 garlic cloves, grated
  • 6 scallions, thinly sliced
  • 1 lb. spinach leaves
  • Salt, to taste
  • Pepper, to taste
  • 1 tsp. dried dill
  • 4 oz. cream cheese
  • 4 oz. feta cheese, crumbled
  • Shredded mozzarella, gouda, or gruyere cheese, optional
  • 4 croissants


  1. Preheat the oven to 350 °F.
  2. Make the filling: Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
  3. Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper (easy on the salt). Cook the spinach over high heat so that the liquid released can evaporate.
  4. Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated. Taste and adjust seasoning, if necessary.
  5. Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
  6. Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
  7. Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.

Spanakopita Croissants:

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