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Spanakopita Croissants

with spinach, herbs, & greek feta

  • 6 Servings
  • 50 minutes
  • Suggested Pairing: Try with a Loire Sauvignon Blanc


  • 5 oz. Baby Spinach, roughly chopped (Superior Foods Featured Item: #111290 – Dalmares Produce)
  • ¼ cup Extra Virgin Olive Oil (Superior Foods Featured Item: #42402 – Soul of Creta)
  • ½ medium onion, chopped
  • 1 bunch green onions, white and pale-green parts only, sliced
  • 2 garlic cloves, grated
  • Kosher salt, freshly ground pepper, to taste
  • 2 large eggs
  • 10 ounces feta, crumbled (about 2 cups)
  • ½ cup finely grated Parmesan
  • ½ cup chopped basil
  • ½ cup chopped dill
  • ½ cup chopped parsley
  • lemon zest from one lemon
  • 6 French Butter Croissants (Superior Foods Featured Item: #10871 – Madeline’s Patisserie)


  1. Heat oil in a large skillet over medium and cook onion, stirring, until just beginning to soften, about 5 minutes. Add green onions and garlic and cook until vegetables are tender, 4 minutes more; season with salt and pepper. Add spinach to wilt slightly, then scrape everything into a large bowl.
  2. Whisk eggs, 1 tsp. salt, and ¼ tsp. pepper in a small bowl; add to spinach mixture after it has slightly cooled along with feta, parmesan, basil, dill, parsley, and lemon zest. Mix well until fully distributed.
  3. Preheat oven to 350°F. Slice croissants in half and place bottom halves on parchment covered sheet pan or a lightly greased baking dish.
  4. Scrape spinach mixture onto croissant bottoms equally, taking care to keep it on the bread, then pressing down firmly and covering with top croissant halves.
  5. Bake for 20-25 minutes so that filling is cooked through and croissants are nice and crisp.


If they end up being on the wetter side after pulling from the oven leave them in another 5 minutes or so.