Low Sodium Spinach and Feta Croissant

Delight in the perfect balance of indulgence and wellness with these Low Sodium Spinach and Feta Croissants, a flaky and golden-brown pastry twist on a classic favorite. Featuring layers of buttery, homemade laminated dough and a vibrant filling of fresh spinach and crumbled low-sodium feta, this recipe keeps the flavor high while keeping sodium in check. Each croissant is lovingly hand-rolled to perfection and baked to crisp, airy fluffiness, making them a stellar choice for breakfast, brunch, or an elegant appetizer. With step-by-step instructions for laminating dough and crafting savory fillings, you’ll master the art of croissant baking while creating a dish that feels both wholesome and sophisticated. Whether you’re watching your sodium intake or simply craving a gourmet treat, these pastries are a must-try addition to your baking repertoire!

Nutriscore Rating: 54/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 cup Unsalted butter
• 3.5 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 2.25 teaspoons Active dry yeast
• 0.75 cup Low-sodium feta cheese, crumbled
• 2 cups Fresh spinach, finely chopped
• 1 cup Whole milk
• 1 unit Egg yolk
• 0.25 cup Cold water
• 1.5 cups Salt-free butter (for dough layers)
• 1 unit Egg wash (1 egg whisked with 1 tablespoon water)

Directions

Step 1

In a small bowl, heat the milk until lukewarm (110°F). Stir in the active dry yeast and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.

Step 2

In a large bowl, combine the flour, remaining 1 tablespoon of sugar, and yeast mixture. Mix until the dough comes together. Knead for 5-7 minutes until smooth and elastic.

Step 3

Cover the dough with a clean towel and let it rest in a warm place for 1 hour or until it has doubled in size.

Step 4

While the dough is resting, prepare the butter block for laminating the croissants. Place the salt-free butter between two sheets of parchment paper and roll it into a 6x8-inch rectangle. Chill in the refrigerator.

Step 5

Once the dough has risen, punch it down, roll it out into a 10x14-inch rectangle, and place the chilled butter block in the center. Fold the dough over the butter from each side, sealing the edges to completely encase the butter.

Step 6

Roll the dough out gently into a long rectangle (around 20x10 inches) and fold it into thirds, like a letter. This is your first fold. Wrap in plastic and refrigerate for 30 minutes.

Step 7

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold to complete the laminating process for flakiness.

Step 8

While the dough chills, prepare the filling. In a bowl, combine the chopped spinach and crumbled low-sodium feta cheese.

Step 9

After the final chill, roll the dough out to a thickness of 1/4 inch. Cut the dough into triangles.

Step 10

Place 1-2 tablespoons of the spinach and feta filling at the base of each triangle. Roll the dough from the base to the tip to form the croissant shape.

Step 11

Preheat your oven to 375°F (190°C). Arrange the croissants on a parchment-lined baking sheet, leaving space between them. Brush with egg wash.

Step 12

Bake for 18-20 minutes, or until golden brown and fully puffed. Let cool on a wire rack for 10 minutes before serving.

Nutrition Facts

Serving size	(1589.8g)

Amount per serving	% Daily Value*
Calories	5803.1

Total Fat 448.8g	0%
Saturated Fat 275.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1532.1mg	0%
Sodium 665.7mg	0%
Total Carbohydrate 371.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 45.2g
Protein 94.9g	0%

Vitamin D 395.4IU	0%
Calcium 1526.3mg	0%
Iron 25.6mg	0%
Potassium 1943.0mg	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: 68.4%

Protein: 6.4%

Carbs: 25.2%