Spinach & ricotta croissant

Total time: 2hr 30m
Preparation Time: 35m

For 8 piece



Nutritional Information

Contains 340 Kcal, 13g Protein, 46g Carbohydrates, 10g Fat


  • Pizza dough
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 500 g half-white flour
  • 2 tbsp olive oil
  • Filling
  • 1 tbsp olive oil
  • 1 spring onion incl. green part, finely chopped
  • 1 garlic clove, pressed
  • 1 red chilli, deseeded, finely chopped
  • 500 g leaf spinach
  • a little pepper
  • 0.5 tsp salt
  • 200 g ricotta
  • 2 tbsp dried cranberries
  • To shape the croissants
  • 1 tbsp pine nuts, roughly chopped
  • 1 eggs, beaten

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  • Pizza dough

    Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough, cover and leave to rise for approx. 1 1/2 hrs. at room temperature until doubled in size.
  • Filling

    Heat the oil in a pan. Sauté the onion, garlic and chilli for approx. 1 min. Add the spinach, allow to wilt, season and leave to cool a little. Add the ricotta and cranberries, mix.
  • To shape the croissants

    On a lightly floured surface, roll the dough into a circle (approx. 40 cm in diameter), cut into 8 equal cake slices. Spread the filling onto the pieces of dough, leaving a border of approx. 1 cm. Roll the dough in towards the pointed end, shape into croissants. Place on two trays lined with baking paper. Brush the croissants with egg, sprinkle with pine nuts. Bake for approx. 25 mins. at 200°C (fan).
  • Serve with:

    Green salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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