Spanakopita Croissants

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
I love spanakopita so much, I wanted to enjoy it in a larger capacity—enter this sandwich version! The croissant's flaky texture is comparable to the phyllo used in the traditional version. Pair it with a Greek salad for a full meal. —Lori Stefanishion, Drumheller, Alberta

Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped leek (white portion only)
  • 1 garlic clove, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon Greek seasoning
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 4 ounces cream cheese, softened
  • 1 cup crumbled feta cheese
  • 1/4 cup plain Greek yogurt
  • 4 croissant, split

Directions

  1. In a large skillet, melt butter over medium heat. Add leek; cook until tender, 3-4 minutes. Add garlic, cook one minute longer. Add spinach, Greek seasoning, dill and pepper; cook until well combined. Add cream cheese; stir until melted. Remove from heat; stir in feta and yogurt.
  2. Divide amongst croissants. In a skillet over medium heat, toast sandwiches for about 1 minute on each side or until croissant is browned. Serve immediately.

Nutrition Facts

1 sandwich: 471 calories, 31g fat (18g saturated fat), 93mg cholesterol, 772mg sodium, 34g carbohydrate (9g sugars, 5g fiber), 15g protein.

I love spanakopita so much, I wanted to enjoy it in a larger capacity—enter this sandwich version! The croissant's flaky texture is comparable to the phyllo used in the traditional version. Pair it with a Greek salad for a full meal. —Lori Stefanishion, Drumheller, Alberta
Recipe Creator

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