Easy to assemble and on the table in under 15 minutes, these delicious spinach and cheese croissants are also a great way to get a fussy toddler to eat spinach!
A few months ago I posted these tuna melt croissants, and they proved to be such a hit, I thought I’d post another savoury croissant.
Both Mr and Mini Jones are very fond of sandwiches for lunch (thankfully!), but I do like to mix it up a little, and these cheese and spinach croissants are a great way of doing that without spending much more time preparing lunch. They’re a little bit special, but hardly any more work: just mix grated cheddar, chopped baby spinach, and an egg, spoon into croissants, and bake!
I find savoury filled croissants are a great way of using up leftover croissants. Actually, if I see croissants on offer at the supermarket, I will buy them and freeze them so I can make savoury croissants. Don’t get me wrong, I do have a soft spot for sweet almond croissants, but in the company of Mini Jones, it is savoury all the way!
So whether you are wanting a simple toddler lunch idea, an easy lunch idea for kids, or savoury brunch recipe, these spinach and cheese croissants are a great choice – we always have empty plates to prove it!
What Can I serve with Spinach and Cheese croissants?
A crisp salad or crunchy coleslaw goes well, or a simple soup such as tomato soup.
Spinach and Cheese Croissants
1 egg, beaten
100g/1c grated cheddar cheese
50g/handful baby spinach, finely shredded
8 small croissants
Preheat the oven to 190˚C/370˚F.
Slice the croissants lengthways down the middle.
Mix the beaten egg with cheese and spinach, then spoon into the croissants.
Bake for 10 minutes, until golden.