Spinach and Feta Croissant Crostini

Recipe

Appetizer
Spinach and Feta Croissant Crostini

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Thinly sliced mini croissants topped with spinach, feta cheese, pine nuts and parmesan

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Recipe Data

20
Servings
30min
Prep
38min
Total

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    Description

    For your next party, toast thinly sliced croissants and load them with savory toppings. Sprinkled with Parmesan, toasted croissant slices also make great croutons for soups and salads.

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    1(10 oz) bag fresh spinach
    2 c.Hy-Vee feta cheese crumbles, divided
    ½ c.pine nuts, toasted
    ¼ c.plus 2 tbsp Hy-Vee shredded Parmesan cheese, divided
    12Hy-Vee Bakery mini croissants

    Directions

    1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.
    2. In a large skillet, heat oil over medium-high heat. Cook spinach for 2 minutes or until wilted. Let cool.
    3. Add wilted spinach, 1 cup feta cheese, pine nuts and 1/4 cup Parmesan cheese to a food processor. Cover and process until consistency of a fine paste; set aside.
    4. Cut croissants into 1/4-inch-thick slices. Place on prepared baking sheets. Spread with spinach-feta mixture. Sprinkle with remaining Parmesan cheese.
    5. Bake for 5 to 8 minutes or until heated through. Sprinkle remaining feta cheese over top. Serve warm.
    6. *Note: To toast pine nuts, preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet. Bake for 5 minutes or until lightly toasted.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 25mg
    • Sodium: 280mg
    • Total Carbohydrates: 13g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 15%
    0%
    Iron 8%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Spring 2015.