Warm croissant (or crescent) rolls filled with a creamy, cheesy spinach filling. These are simple to put together for a tasty breakfast, side dish or snack!

šŸ‘©ā€šŸ³ Christine’s Notes

Cheesy spinach is always the best spinach, and today we’re packing that into a perfect handheld package: a warm, freshly baked croissant or crescent roll. The filling bakes inside the croissant, so you can pull it apart to find a melty, gooey filling!

This is a really simple, minimal ingredient kind of recipe with a neutral, easy to please filling. You can definitely add more flavor inside the filling to get it how you want it. Onion or garlic, different herbs and spices, lemon zest, different cheeses, etc – there’s a not lot that can go wrong here.

šŸ›’ Choosing your ingredients: What to know

  • Croissant or Crescent Dough – The kind that comes rolled in a can, pre cut to shape. If you are in the UK it’s likely to be croissant dough and in the US it’s likely to be crescent rolls. They two things are not identical but they’ve very similar and for the purpose of this recipe you can use either. Typically crescent dough is pre-cut to make 8 smaller rolls and croissant dough is pre-cut to make 6 larger ones. The quantity of filling in this recipe is pretty generous and will work for either scenario, possibly with leftovers.
  • Frozen spinach – Whole leaf of chopped, either are fine. I used whole leaf here but I’d definitely recommend chopped if you’re serving this to kids. The stringiness of the spinach might bother some.
  • Cheese – Mozzarella is great here for its creamy and stringy elements, but ideally it would be combined with something more flavorful such as pecorino or parmesan. If you’re using 100% mozzarella, be generous with the salt and pepper. Something like gruyere would also be a delicious upgrade – much more flavorful while still being lusciously melty.
  • Cream cheese – Adds a lovely creamy texture and brings everything together. I’ve used 5 tbsp of cream cheese here, you can use a couple tablespoons more if you’d like the creaminess to be more prominent.
  • Nutmeg – a few shakes of nutmeg adds a nice flavor enhancement.
  • Egg white – For glazing the croissants before baking. I learned the hard way that this is critical. If you don’t glaze them, they look super sad and unappetising coming out of the oven.

Cheese & Spinach Croissants

Warm croissant (or crescent) rolls filled with a creamy, cheesy spinach filling. These are simple to put together for a tasty breakfast, side dish or snack!
5 from 2 ratings


  • 1 can croissant dough or crescent roll
  • 8 oz (225 g) frozen spinach
  • Ā½ cup (60 g) cheese, grated
  • 5 Tbsp cream cheese
  • a few pinches nutmeg
  • 1 egg white, whisked


  • Preheat the oven – use the temperature indicated on your croissant / crescent dough pack.
  • Prepare the filling. Defrost the spinach and press out as much of the moisture as you can (I do this by microwaving the spinach and then pressing it in a potato ricer to get the liquid out). Then mix with the cream cheese, cheese, nutmeg and salt and pepper to taste.
  • Add a couple spoonfuls onto each croissant piece and then roll up the croissant around it.
  • Brush a little whisked egg white over the top of each croissant.
  • Bake for the amount of time indicated on your croissant / crescent dough pack.
Calories: 224kcal, Carbohydrates: 18g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 22mg, Sodium: 423mg, Potassium: 154mg, Fiber: 1g, Sugar: 4g, Vitamin A: 4689IU, Vitamin C: 2mg, Calcium: 127mg, Iron: 1mg