I just took a grilled cheese melt to a whole new level!
My gooey, melty spanakopita-filled croissants are out-of-this-world delicious. I smash my spanakopita filling recipe together with three cheeses and stuff it into buttery, flaky croissants. You guys… it’s creamy, stringy, gooey, salty, fresh, and herby… Your mouth should be watering with just the thought of these melts.
I have a ton of spanakopita recipes on my channel, and I’ve even shared my spanakopita grilled cheese, which is undoubtedly over the top. However, this takes it to even another level above that! It’s extremely hard not to dive in as soon as they come out of the oven, but it’s overwhelmingly worth it when you do.
Why are these next level?
Ooey, gooey
Stringy, creamy
Cheesy and
Wilted spinach with
Fresh scallions and
Herby dill on a
Buttery, flaky croissant!
What size croissants work best?
To avoid eating one after another until they’re gone, I used the large croissants to tell my brain that I’ve had one whole sandwich. However, I could not judge if you had more than one. Ha! If you have more self-control or want to add these to a brunch spread, the mini croissants would be just as amazing.
What do I need for the filling?
Small onion -finely chopped to get caramelized for extra flavor in every bite.
Olive oil -you can use a delicious full-flavored extra virgin olive oil or a light-flavored oil, but I’m all about more with this recipe.
Garlic cloves -grated or minced so it melts into the filling.
Scallions -thinly slice them and swirl them in a bowl of cool water to release any dirt.
Spinach leaves -using fresh leaves is easy; they wilt quickly and soak up all the garlicky onion flavor of the oil.
Salt to taste & freshly cracked black pepper -I go light on the salt because of all the cheese, and the pepper adds just a touch of heat.
Dried dill -brightens the filling, is the traditional spanakopita herb, and adds fresh herbiness.
What cheeses do I need?
Cream cheese -a good base to get a creamy, melty filling.
Feta cheese -always crumbled from a block for the best flavor. My favorite is sheep’s milk feta.
Shredded mozzarella -gouda, gruyere cheese, or your favorite melty cheese would be good.
How do I make the filling?
Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium heat until soft and golden -about 8 minutes. Add the garlic and warm through until fragrant. Then, add the scallions and cook for 2-3 minutes until softened.
How do I add the fresh spinach?
Add the spinach to the skillet in a few batches, along with salt and pepper. Cook it over high heat so the liquid released from the spinach can evaporate. Remove from the heat and add the dill and cream cheese. Mix until the cream cheese is incorporated, and then crumble the feta into the skillet. Mix until incorporated.
How do I put the sandwiches together?
Preheat the oven to 350 °F, 180 °C. Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper. Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
How long do I bake the melts?
Bake for 10 minutes or until the cheese melts. Then, add the tops and warm for 3-4 minutes until toasted.
How do I serve the croissants?
These spanakopita melts are so addictive that you may find yourself making them over and over again. They would make a great lunch with Roasted Red Pepper & Feta Salad, Greek Lettuce Salad, or one of my 3 Greek Summer Salads without Lettuce. Even my Summer Fruit Salad would make a like but delicious meal. Kali Orexi!
Do you have more Spanakopita recipes?
There are an insane amount of them. From my own Greek mamma’s Spanakopita to Spanakopita Salad, I have it all. Try my Spanakopita with Homemade Phyllo, Spanakopita dip, or Spanakopita Rolls. I’ve stuffed the filling into a Spanakopita Puff Pastry Braid, a Spanakopita Sunflower Pastry, and Spanakopita Phyllo Cups. I’ve even stuffed it into a parcel for Greek Spanakopita Salmon. Go through my recipes and let me know which is your favorite!
Watch the Video:
Spanakopita Filled Croissants
Ingredients
- 4-5 croissants
For the Filling:
- 1 small onion, finely chopped
- 3-4 tablespoons olive oil
- 3 garlic cloves, grated
- 6 scallions, thinly sliced
- 1 pound (455g) spinach leaves
- salt to taste
- freshly cracked black pepper to taste
- 1 teaspoon dried dill
- 4 oz (115g) cream cheese
- 11 oz (300g) feta cheese, crumbled
- shredded mozzarella, gouda, or gruyere cheese
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the filling:
Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper. Cook the spinach over high heat so that the liquid released can evaporate.
Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated.
Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.
Serve! Kali Orexi!
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