Spinach and Feta Croissant Crostini

Recipe

Appetizer
Spinach and Feta Croissant Crostini

Primary Media

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

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

20
Servings
30min
Prep
38min
Total

Recipe Wellness Badges

    Author

    Save Options

    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.

    Recipe Tags

    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
    12 Hy-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.