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spinach feta croissant snacks

(2 ratings)
Blue Ribbon Recipe by
Denise Miles
Auburn, AL

If you love spinach and flaky pastry, this is for you. And it's so simple, if I do say so myself!

Blue Ribbon Recipe

These rolls are flaky and fantastic! Quick and easy to make, they are reminiscent of spanakopita. Feta cheese adds some saltiness to the tasty spinach and mozzarella filling. A great appetizer for game night, a party, or even the holidays. These are best served warm.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -10
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For spinach feta croissant snacks

  • 3 oz
    spinach, fresh or frozen
  • 2 oz
    black olives, diced
  • 4 oz
    feta cheese crumbles
  • 4 oz
    shredded mozzarella cheese
  • 1/4 tsp
    red pepper flakes
  • 2 can
    refrigerated crescent rolls (8 oz each)
  • 1
    egg white, beaten

How To Make spinach feta croissant snacks

  • Spinach and black olives on a cutting board.
    Preheat the oven to 350 degrees F. Chop the spinach and olives. (If using frozen spinach, make sure it is thawed and as much moisture as possible is squeezed out.)
  • Olives, spinach, feta, and mozzarella in a bowl.
    Add the spinach and olives to a large mixing bowl. Add the feta, mozzarella, and red pepper flakes. Add salt to taste. (Feta has enough salt on its own for me.)
  • Olives, spinach, feta, and mozzarella in a bowl.
    Toss thoroughly and set the bowl aside.
  • Spinach and cheese mixture placed on top of crescent dough.
    Unroll the crescent dough and divide it into triangles using the perforated lines. Using a spoon, place tiny heaps of the spinach mixture on the wide part of the dough triangle.
  • Rolling spinach mixture inside crescent rolls.
    Roll them up.
  • Rolled crescent snacks on a baking sheet.
    Place on a greased cookie sheet.
  • Egg white being brushed onto crescent snacks.
    Lightly brush each roll with the egg white.
  • Bakes spinach feta crescent snacks on a baking sheet.
    Bake for 15 minutes or until golden brown.
  • 9
    NOTE: The Test kitchen rolled them so the ends touch, whereas I prefer not to.