Spinach Ricotta Croissant

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

For 8 pieces



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 hard wheat flour
  • 2 tbsp. olive oil
  • Topping
  • 1 tbsp. olive oil
  • 1 spring onions, including green parts, finely chopped
  • 1 garlic cloves, pressed
  • 1 red chili, insides removed, finely chopped
  • 500 g spinach leaves
  • a little pepper
  • 0.5 tsp. salt
  • 200 g ricotta cheese
  • 2 tbsp. dried cranberries
  • Gipfel formen
  • 1 tbsp. pine nuts, coarsely chopped
  • 1 eggs, whisked

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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.
  • Topping

    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.
  • Gipfel formen

    On a surface lightly dusted with flour, roll the pastry into a circle (approx. 40 cm Ø), cut the pastry into 8 equal cake slices. Spread the filling onto the pastry pieces, leaving a border of approx. 1 cm. Roll the pastry 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).
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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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