Spinach and Cheese Croissants

Easy to make and on the table in under 15 minutes, these delicious spinach and cheese croissants make a simple lunch or brunch. Filled with cheese and spinach and then baked in the oven until the cheese is gooey and the croissant is golden brown and crunchy, these savoury croissants are loved by kids and adults alike!

These tuna melt croissants have been such a popular recipe on the blog and are always a hit with my family, so I wanted to post another savoury croissant recipe for you. Cheese croissants are always a well received meal or snack, so here I have combined the cheese with spinach, an ingredient that sometimes a little unwelcome by my son, but when combined with cheese and flakey croissants there is never any complaint!

Jump to:

• Why we love this recipe
• Ingredients notes and substitutions
• How to make this cheese croissant recipe from scratch
• FAQ
• My recipe tips
• Variations
• Serving Ideas
• More easy lunch ideas
• Spinach and Cheese Croissants

Why we love this recipe

• Quick to make – these croissants take just 5 minutes to prepare: mix the cheese and spinach filling, stuff it into croissants and bake.
• These easy cheese croissants make a delicious alternative to sandwiches for lunch.
• They are loved by toddlers and kids (and adults too!) and great for picky eaters.
• This recipe for these spinach croissants is an vegetarian croissant recipe and great for a simple lunch. They also make a delicious brunch too.

Ingredients notes and substitutions

• Croissants – I have made these savoury croissants with both regular size croissants and mini croissants. Mini cheese croissants are especially popular with toddlers or make a good snack. Use all butter croissants for the best flavour.
• Cheese – I use grated cheddar cheese or tasty cheese. It is best if you grate the cheese yourself rather than using ready grated cheese.
• Spinach – fresh baby spinach or you can use frozen spinach, defrosted and all the water squeezed out.
• Egg – a beaten egg helps keep the ingredients together.
• Black pepper – to season.

How to make this cheese croissant recipe from scratch

1. Line a baking tray / baking sheet with baking paper / parchment paper.
2. Slice the croissants in half.
3. In a medium bowl, mix the beaten egg with cheese and spinach, season with a little black pepper, then spoon the cheese and spinach mixture into the croissants. TIP: I find it easier to use a teaspoon to spoon the filling into the croissants for a neater finish.
4. Place on the prepared baking sheets and bake in a preheated oven for 10 minutes, until golden brown.

FAQ

My recipe tips

• Make sure the oven is heated before you place the filled croissants in to cook.
• Make sure you dry the spinach well once you’ve washed it to make sure there isn’t too much liquid in the filling.
• Budget idea: When I see croissants on offer or reduced at the supermarket, I freeze them then defrost overnight to make savoury croissants.
• Adding salt: as the cheese is salty, I don’t add salt to the croissant filling, but you can if you wish.
• Cheese croissants in the air fryer: you can cook the spinach and cheese croissants in the air fryer at 180˚C / 392˚F for 5 minutes, until golden.

Variations

I love using this recipe as a base for leftover bits of cheese or other ingredients. Here are a few of my favourite ideas for cheese croissant fillings:

• Cheese: mozzarella cheese can be used instead of the cheddar cheese, feta cheese or goats cheese mixed with the cheddar adds a lovely salty note, as does a little grated Parmesan cheese. Or mix in a spoonful of cream cheese or ricotta.
• Other spiced or herbs: a finely chopped spring onion or some herbs such as fresh chives or basil, a pinch of onion powder or garlic powder, add a little spice with a sprinkling of crushed chilli flakes / red pepper flakes.
• Ham, cheese and spinach croissant: spread one cut edge of the croissant with mustard, add a slice of ham.
• Mediterranean inspired croissant: add some chopped olives, sun dried tomatoes and feta.
• Greek style croissant: mix feta with the spinach and add some freshly chopped dill and parsley (taking inspiration from my Greek feta silverbeet pie).
• Using up leftovers: use leftover bits of cheese, a little cooked bacon or cooked chicken, add some finely chopped roast vegetables or cooked cauliflower or broccoli to the filling.

Serving Ideas

• A simple salad such as this carrot and feta salad, beetroot feta salad, pear and parmesan salad, or coleslaw – my son prefers cheese coleslaw (extra cheese!), I prefer this Lebanese malfouf salad that is made without mayo.
• A bowl of soup like carrot red lentil soup is always popular, as is this very easy roast pumpkin soup.

More easy lunch ideas

These easy vegetarian recipes are all toddler and kid approved: