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Spinach & ricotta croissant
35 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 340
  • Fat about 10g
  • Carbohydrates about 46g
  • Protein about 13g
Author: FOOBY Team
This is needed
This is needed for 8 piece
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
  • 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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And that's how it's done
And that's how it's done
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.
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).