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.

If you are looking for more lunch ideas for toddlers, why not have a look at my Ham and Cheese Galettes, Savoury Pumpkin Pancakes, or Creamy Carrot Soup with Ginger

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

Spinach and Cheese Croissants

Spinach and Cheese Croissants

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: lunch

Cuisine: modern english/modern australian


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.

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