Spinach & ricotta croissant

Spinach & ricotta croissant

Total: 2 hr 30 Min. | Active: 35 Min.
Nutritional value / piece: 340 kcal
, Fat: 10 g
, Carbohydrate: 46 g
, Protein: 13 g

The ultimate croissant! We've given the classic ham croissant a green makeover and the result is certainly to be envied. Spinach and ricotta are right at home wrapped up in crispy, flaky dough. And you can taste it!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pizza dough

500 g half-white flour
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 ½ dl water
2 tbsp olive oil


1 tbsp olive oil
1 spring onion incl. green part, finely chopped
1 garlic clove, pressed
1 red chilli, deseeded, finely chopped
500 g leaf spinach
½ tsp salt
a little pepper
200 g ricotta
2 tbsp dried cranberries

To shape the croissants

1 egg, beaten
1 tbsp pine nuts, roughly chopped
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How it's done

Pizza dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough, cover and leave to rise for approx. 1 1/2 hrs. at room temperature until doubled in size.


Heat the oil in a pan. Sauté the onion, garlic and chilli for approx. 1 min. Add the spinach, allow to wilt, season and leave to cool a little. Add the ricotta and cranberries, mix.

To shape the croissants

On a lightly floured surface, roll the dough into a circle (approx. 40 cm in diameter), cut into 8 equal cake slices. Spread the filling onto the pieces of dough, leaving a border of approx. 1 cm. Roll the dough in towards the pointed end, shape into croissants. Place on two trays lined with baking paper. Brush the croissants with egg, sprinkle with pine nuts.

Bake for approx. 25 mins. at 200°C (fan).

Good to know
Serve with: Green salad

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