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.