Spinach & ricotta croissant

Name: Spinach & ricotta croissant
Prep time: 35 min
Total time: 150 min
Yield: 8
Ingredients: 500 g half-white flour; ½ cube yeast; 2 tbsp dried cranberries; 1 tbsp pine nuts; 1 eggs; 200 g ricotta; 500 g leaf spinach; 1 spring onions incl. green parts; 1 garlic; 1 red chillies; 2 tbsp olive oil; pepper; 1 ½ tsp salt

breakfast bake Baking piquant

Total: 2 hr 30 min. | Active: 35 min.

vegetarian

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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!

FOOBY Team

Ingredients

for 8 pieces

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

Filling
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 cranberry

To shape the croissants
1	egg, beaten
1 tbsp	pine nuts, roughly chopped

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.

Filling

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).

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