A couple of years ago we had the best spinach and feta cheese puff pastries at Sherwood Forrest Renfaire. I had to come home and try to re-create them. My problem though…..I live in a small town and our store didn’t carry puff pastry. I love to cook, but pastries and pie crusts are things I just don’t do. I hate having to measure and be as accurate as those types of things require. My solution … Croissant Rolls.
1 box frozen chopped spinach, thawed and all liquid squeezed out
2 cans croissant roll (16 triangles)
1 slice onion, finely chopped
4 baby bella mushrooms, finely chopped
1 clove garlic, finely chopped
1/2 tsp thyme
In a small saute pan, saute the onions, mushrooms and garlic until onions are translucent. Combine with spinach, add thyme and salt and pepper to taste. Place 1 heaping Tbs of the spinach mixture into each croissant triangle, top with feta cheese and roll, making sure to seal all edges. Place on a non stick baking sheet and brush with an egg wash. Bake at the temp recommended on the croissant roll package until golden brown.