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one warm flaky croissant sandwich with a compact filling of finely chopped dark green spinach, small white feta crumbles, sliced scallions and chopped dill, without eggs or mushrooms
Melissa Hart

Spinach and Feta Croissant Sandwiches

Squeeze the cooked spinach before chopping it into the feta filling, because even a small wet handful can release enough liquid to soak the croissant's lower layers. Dill, scallions and thick yogurt give the warm filling a soft, tangy texture without an egg binder, so the sandwiches only need a short oven warm-through rather than a long bake that would dry the pastry.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz fresh baby spinach washed and lightly drained
  • 1 tbsp olive oil
  • 3 scallions thinly sliced
  • 1 small garlic clove minced
  • 4 oz feta crumbled
  • 2 tbsp thick plain Greek yogurt
  • 2 tbsp chopped fresh dill
  • 1/4 tsp black pepper
  • 4 large plain croissants about 3 oz each, split

Method
 

  1. Heat oven to 350°F. Place spinach in a large covered saucepan with the water still clinging to its washed leaves and cook over medium heat for 3 to 4 minutes until wilted, turning once.
  2. Transfer spinach to a colander and cool for 5 minutes, then squeeze firmly in a clean towel and chop finely.
  3. Heat olive oil in a skillet over medium heat and cook scallions for 2 minutes. Add garlic for 30 seconds, then remove from heat.
  4. Mix drained spinach, scallion mixture, feta, yogurt, dill and pepper. Divide the filling over the croissant bottoms and close with the tops.
  5. Arrange sandwiches on a sheet pan and tent loosely with foil. Bake for 8 minutes, then uncover for 3 to 4 minutes until the filling is hot and the pastry edges are crisp.
  6. Rest for 2 minutes before serving so the soft filling settles inside the croissants.