If you are looking for a creative breakfast or brunch idea that combines flaky pastry, rich cheese, and vibrant greens, this Spanakopita croissant bake is a must-try. Inspired by traditional Greek spanakopita, this recipe transforms croissants into a decadent, savory bake. The buttery croissants absorb the creamy egg mixture beautifully while the spinach and feta create a perfect balance of freshness and saltiness. I love this recipe because it is easy to make, visually impressive, and full of comforting flavors.
The Spanakopita croissant bake is a playful twist on classic Greek spanakopita, turning flaky croissants into a savory breakfast or brunch delight. Combining spinach, feta, and mozzarella with custardy eggs, this dish balances freshness, creaminess, and buttery indulgence. I love it because it is simple to prepare, visually impressive, and perfect for feeding a crowd. Its versatility allows for creative variations, making it a standout dish for any meal of the day.
If you love this croissant bake then you should also try my chipotle corn baked eggs or try my patatas bravas breakfast bake!
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Ingredients
Spinach and dill – Wilted and chopped spinach and also dill add a fresh, earthy flavor and vibrant green color. I like to use spinach it because it wilts down perfectly and mixes evenly into the eggs.
Feta – Crumbled feta brings a tangy, salty punch that complements the spinach. Its creamy texture melts slightly into the egg mixture, giving every bite richness.
Mozzarella – Grated mozzarella creates a golden, melty topping that adds indulgence. I love it for the stretchy, gooey texture that makes this Spanakopita croissant bake extra comforting.
Spring onions – Chopped spring onions provide a mild onion flavor and subtle crunch. They brighten up the dish without overpowering the other ingredients.
Eggs – Eggs bind all the ingredients together, giving the bake structure and a custard-like softness. I prefer using eggs for their ability to soak into the croissant pieces, keeping them moist.
Milk – Milk lightens the egg mixture and ensures a creamy consistency. I like it because it prevents the bake from being too dense.
Garlic granules – A hint of garlic granules adds depth and a savory aroma.
Croissants – Croissants are cut into thirds to absorb the egg mixture and provide a flaky, buttery base. I enjoy using croissants instead of bread because they create a luxurious texture that makes this Spanakopita croissant bake feel special.
Salt and pepper – Essential for seasoning, enhancing all the flavors in this savory dish.
See recipe card for quantities.
Instructions
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- Step 1: Preheat the oven to 200°C or 390°F. Wilt the spinach by place washed spinach in a microwave-safe bowl with a tablespoon of water. Cover loosely and microwave for 1–2 minutes, stirring halfway, let cool slightly then squeeze out excess liquid and chop. Prepare the egg mixture by whisking together eggs, milk, salt, pepper, and garlic granules in a large bowl. Stir in the wilted spinach, crumbled feta, and chopped spring onions until fully combined.
- Step 2: Coat the croissants by dipping each third of the croissants into the egg and spinach mixture. Make sure each piece is fully coated to soak up the flavors and create a custardy texture. Assemble the bake by arranging the coated croissant pieces in the oven tray. Pour the remaining spinach and feta mixture over the top, ensuring it spreads evenly. Sprinkle grated mozzarella on top for a golden, cheesy finish.
3. Step 3: Bake the dish for 20-25 minutes until the eggs are set and the croissants are cooked through. Remove the foil and bake for an additional 5 minutes to allow the mozzarella to melt and slightly brown.
Hint: Wilt the spinach first and squeeze out excess water. This prevents the Spanakopita croissant bake from becoming soggy and ensures the flavors concentrate, keeping the bake creamy but not watery.
Substitutions
Spinach – Replace with kale for a heartier texture, Swiss chard for an earthy flavor, or rocket (arugula) for a peppery, fresh bite.
Feta – Use goat cheese for a tangy creaminess, ricotta for a milder texture, or vegan feta for a dairy-free option.
Mozzarella – Swap with provolone for a slightly sharper taste, fontina for extra meltiness, or vegan mozzarella for a plant-based alternative.
Spring onions – Use shallots for a delicate sweetness, red onion for more bite, or chives for a subtle onion aroma.
Eggs – Replace with silken tofu for a vegan custard, chickpea flour batter for a plant-based option, or extra milk with cornstarch for a lighter texture.
Milk – Use almond milk, oat milk, or soy milk for a dairy-free alternative; cream for extra richness.
Garlic granules – Swap with fresh minced garlic, roasted garlic paste, or garlic-infused olive oil for depth of flavor.
Croissants – Use brioche for a sweeter twist, puff pastry for extra flakiness, or gluten-free croissants for dietary needs.
Salt & pepper – Replace salt with tamari or soy sauce for umami, and try smoked paprika for extra flavor instead of black pepper.
Variations
Mediterranean Twist – Add roasted red peppers, sun-dried tomatoes, and olives for a bold, briny flavor. Swap mozzarella for goat cheese to enhance tanginess.
Herby Delight – Incorporate fresh dill, parsley, and chives into the egg mixture. I like this version for its aromatic, garden-fresh flavor profile.
Vegan Version – Use plant-based milk, tofu or vegan egg replacer, vegan feta, and vegan mozzarella. Spinach and spring onions remain the base.
Equipment
Storage
Store leftover Spanakopita croissant bake in an airtight container in the refrigerator for up to three days. Allow it to cool completely before covering to avoid condensation making the croissants soggy. For longer storage, cut the bake into individual portions, wrap each piece tightly in plastic wrap, and freeze for up to one month. Reheat in a preheated oven at a moderate temperature for 10-15 minutes until warmed through, or use a microwave for 1-2 minutes per portion, though the oven preserves the croissant’s crispiness better.
To re-crisp the top, remove any covering during the last 5 minutes of reheating. Always check that the center is fully heated before serving. This bake is best enjoyed fresh but can maintain its texture and flavor when stored correctly, making it ideal for make-ahead brunches or quick weekday breakfasts.
Top Tip
Combining feta and mozzarella balances saltiness and meltiness. I like using feta for tang and mozzarella for gooey texture. Feel free to sprinkle extra on top for a golden finish.
FAQ
Wilt and drain spinach thoroughly, squeeze out excess water, and avoid overloading the filling. Use lightly beaten eggs to bind ingredients and bake at a moderate temperature. This ensures the pastry stays flaky while the filling remains creamy without becoming watery.
Bake the Spanakopita croissant bake for 20–25 minutes covered, then an additional 5 minutes uncovered. The eggs should be set, croissants golden, and cheese melted. Total time ensures even cooking without sogginess.
Yes. Assemble the bake and store in the refrigerator for up to 24 hours before baking. You can also freeze portions after baking, then reheat in the oven. Let it rest slightly after cooking to help it set and maintain texture.
Related
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Pairing
These are my favorite dishes to serve with this recipe:
Recipe
Spanakopita Croissant Bake
Equipment
- Mixing bowl
- Medium oven dish
Ingredients
- 160 g spinach wilted and chopped
- 100 g feta crumbled
- 100 g mozzarella grated
- 3 spring onions chopped
- 2 tablespoon chopped dill
- 4 eggs
- 100 ml milk
- Salt & pepper
- 1 teaspoon garlic granules
- 4 croissants cut into 3
Instructions
- Preheat the oven to 200°C or 390°F. Wilt the spinach by place washed spinach in a microwave-safe bowl with a tablespoon of water. Cover loosely and microwave for 1–2 minutes, stirring halfway, let cool slightly then squeeze out excess liquid and chop.160 g spinach
- Prepare the egg mixture by whisking together eggs, milk, salt, pepper, and garlic granules in a large bowl. Stir in the wilted spinach, crumbled feta, and chopped spring onions until fully combined.100 g feta, 3 spring onions, 2 tbsp chopped dill, 4 eggs, 100 ml milk, Salt & pepper, 1 tsp garlic granules
- Coat the croissants by dipping each third of the croissants into the egg and spinach mixture. Make sure each piece is fully coated to soak up the flavors and create a custardy texture. Assemble the bake by arranging the coated croissant pieces in the oven tray. Pour the remaining spinach and feta mixture over the top, ensuring it spreads evenly. Sprinkle grated mozzarella on top for a golden, cheesy finish.100 g mozzarella, 4 croissants
- Bake the dish for 20-25 minutes until the eggs are set and the croissants are cooked through. Remove the foil and bake for an additional 5 minutes to allow the mozzarella to melt and slightly brown.
