I am just so excited to share with you the first webisdoe of my newest series on YouTube of From My Kitchen To Yours: Table for Two edition! When I started planning out recipes I wanted to film from my new cookbook, I really wanted to show you how truly easy and elegant my idea of cooking and entertaining for you and your +1 can be. To launch the new series, I knew my Stuffed Croissants with Spinach would be the perfect recipe! Not only can you serve these as part of a breakfast or brunch, they are also fabulous with a salad for lunch, or even as a first course for dinner. Not to mention, the "filling" doubles as a creamy and luxurious spinach dip!
Stuffed Croissants with Spinach
Ingredients (serves 2)
- Plain Croissants – 2, store-bought
- Olive Oil – 1 tablespoon
- Butter – 1 tablespoon, unsalted
- Shallot – 1 small, finely minced
- Garlic – 1 clove, finely minced
- Spinach – 1 bag (5 ounces), rough-chopped, reserve 2 whole leaves for garnish
- Sea Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon, freshly grated
- Gruyère Cheese – 4 tablespoons, freshly grated, divided
- Mascarpone – 2 tablespoons
- Parmesan Cheese – 2 tablespoons, freshly grated (Parmigiano-Reggiano recommended)
- Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water
- Pre-heat the oven to 350 degrees F.
- Line a half sheet pan with parchment paper. Slice each croissant horizontally along the outside curve, but not cutting all the way through—you want to make a “pocket” for the filling to nestle into. Set aside.
- In a 10-inch sauté pan set over medium-low heat, add the olive oil and butter. Once hot, add the shallots. Cook for 2 minutes just until translucent. Add the garlic and continue to cook for another 30 seconds, being careful not to burn the garlic.
- Next, add the chopped spinach, salt, and pepper. Cook for 3-5 minutes, stirring occasionally until the spinach is wilted and tender.
- With a spatula, transfer the hot spinach to a small bowl and add the parmesan, mascarpone, and 2 tablespoons of Gruyère. Stir until the mascarpone is melted.
- Next, spoon the mixture evenly into the “pocket” created in each croissant.
- Brush the outside of each croissant with egg wash, place a spinach leaf on top of each croissant and brush again with the egg wash. Then, evenly sprinkle each croissant with the remaining 2 tablespoons of Gruyère.
- Place onto the prepared sheet pan and bake for 7-9 minutes, until the cheese is melted and the spinach leaf is crisp. Remove from the oven and serve immediately.
Idea: This recipe can also be served as a hot spinach dip! Instead of stuffing the spinach mixture into a croissant, put it in a heat-proof serving bowl alongside a selection of pita chips, tortilla chips, black pepper crackers, or even crisp carrot sticks.