Spinach Feta Croissants For 2 Recipes

SPINACH-FETA CRESCENTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
• Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
• Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.

SPINACH FETA CROISSANTS FOR 2

Steps:

• Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomato and feta cheese; replace tops.

SPINACH FETA BREAKFAST CROISSANTS

Steps:

• Preheat oven to 350 degrees F.
• Cook eggs just until set. The eggs will cook a little longer in the oven so do not overcook.
• To assemble, unroll and separate croissants into their individual triangles.
• Place 2 spinach leaves per triangle.
• Add about 2 - 3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
• Top with 1 - 2 Tbsp feta cheese crumbles.
• Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling tucking under the end.
• Bake for 12-15 minutes until golden brown.

SPINACH FETA STRATA

Steps:

• In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

SPINACH-FETA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.

SPINACH FETA STRATA

Steps:

• In a greasd 13 X 9 X 2" baking dish, arrange French bread or croissants with sides overlapping.
• In a bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread.
• Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350F for 40-45 minutes or until lightly browned.
• Serve warm.