Dairy-Free Spinach Feta Croissant
Indulge in the buttery, flaky goodness of these *Dairy-Free Spinach Feta Croissants*, a plant-based twist on a classic favorite! Made with dairy-free puff pastry and filled with a savory blend of sautéed spinach, dairy-free feta cheese, and a hint of garlic and red onion, these croissants deliver a rich, cheesy flavor without any lactose. A dash of nutritional yeast enhances the filling's depth, while a simple brush of plant-based milk ensures a perfectly golden crust. These vegan croissants are easy to prepare in just 40 minutes and are perfect for brunch, appetizers, or a grab-and-go breakfast. Elegant, delicious, and entirely dairy-free, this recipe is a must-try for anyone seeking a wholesome yet indulgent treat!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 sheet (store-bought or homemade, thawed if frozen) Dairy-free puff pastry
- 2 cups (lightly packed) Fresh spinach
- 1 cup (crumbled) Dairy-free feta cheese
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 0.25 cup (finely diced) Red onion
- 1 tablespoon (optional, for extra cheesy flavor) Nutritional yeast
- 2 tablespoons (for brushing, e.g., almond, oat, or soy milk) Unsweetened plant-based milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until fragrant and translucent.
Step 3
Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
Step 4
In a mixing bowl, combine the sautéed spinach mixture, crumbled dairy-free feta, nutritional yeast (if using), salt, and black pepper. Stir until well combined.
Step 5
Unroll the dairy-free puff pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into 6 equal triangles.
Step 6
Place 1-2 tablespoons of the spinach-feta mixture onto the widest part of each triangle. Gently roll the pastry from the wide end to the tip, forming a crescent shape. Tuck the ends slightly to secure the filling.
Step 7
Transfer the rolled croissants to the prepared baking sheet, making sure to leave space between each one.
Step 8
Brush the tops of the croissants with unsweetened plant-based milk to help achieve a golden-brown finish.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the croissants are puffed and golden brown.
Step 10
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
| Serving size | (447.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1105.7 |
| Total Fat 88.2g | 0% |
| Saturated Fat 30.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4082.9mg | 0% |
| Total Carbohydrate 45.8g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 2.5g | |
| Protein 24.2g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 281.7mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 352.4mg | 0% |
Source of Calories