Gluten-Free Spinach and Feta Croissant

Elevate your breakfast or snack game with these gluten-free spinach and feta croissants, a stunning blend of buttery flakiness and savory filling. Crafted with a gluten-free flour blend, these croissants are tender, golden, and packed with layers thanks to a simple folding technique that mimics traditional puff pastry. The rich, cheesy filling combines sautéed fresh spinach and tangy feta for a flavor-packed centerpiece. Perfect for brunch, on-the-go meals, or entertaining, they’re baked to perfection in just 25 minutes. Whether fresh from the oven or saved for later, these croissants offer a satisfying bite tailored for gluten-free lifestyles without compromising taste or texture.

Nutriscore Rating: 48/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 2.5 cups Gluten-free flour blend (with xanthan gum)
• 1 cup Unsalted butter (cold, cubed)
• 0.75 cup Whole milk (or dairy-free milk alternative)
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 2.25 teaspoons Active dry yeast
• 0.25 cup Warm water
• 2 cups Fresh spinach (chopped)
• 0.5 cup Feta cheese (crumbled)
• 1 tablespoon Olive oil
• 1 unit Egg (beaten, for egg wash)

Directions

Step 1

In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.

Step 2

In a large mixing bowl, combine the gluten-free flour blend and salt. Add the cubed cold butter and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.

Step 3

Slowly mix in the yeast mixture and milk into the flour mixture. Stir until the dough comes together. Cover and refrigerate for 30 minutes.

Step 4

On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Fold the dough into thirds like a letter, then roll it out again. Repeat this folding and rolling process 4 times to create layers. Refrigerate for another 30 minutes.

Step 5

While the dough chills, prepare the filling. Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 3 minutes. Remove from heat and stir in the crumbled feta. Set aside to cool.

Step 6

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 7

Roll the chilled dough out to a rectangle about 1/4 inch thick. Cut the dough into 8 triangles. Place a spoonful of the spinach and feta mixture at the wide end of each triangle.

Step 8

Roll up each triangle starting from the wide end, tucking in the filling as you roll. Pinch the ends gently to seal.

Step 9

Place the rolled croissants on the prepared baking sheet. Brush the tops lightly with the beaten egg wash.

Step 10

Bake for 20-25 minutes, or until golden brown and flaky.

Step 11

Allow the croissants to cool slightly before serving. Enjoy them fresh or store leftovers in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(1121.6g)

Amount per serving	% Daily Value*
Calories	3599.9

Total Fat 249.0g	0%
Saturated Fat 147.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 827.5mg	0%
Sodium 4003.8mg	0%
Total Carbohydrate 280.9g	0%
Dietary Fiber 14.7g	0%
Total Sugars 38.6g
Protein 55.1g	0%

Vitamin D 134.0IU	0%
Calcium 1035.7mg	0%
Iron 9.1mg	0%
Potassium 1407.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 6.1%

Carbs: 31.3%