Stuffed Croissants (Spanakrossants)

 This is a fusion recipe. Spanakopita  is spinach and cheese filled pie while croissants are plain pastries that can be stuffed with anything sweet, savory or can be left plain. Their versatility make them a great choice for this recipe. These stuffed croissants are quick and simple to make, can be had for breakfast, as a mid morning snack, tea time accompaniment  or packed for kids as lunch. The mini versions can be served as starters for parties too. I make different versions of the filling which will be posted eventually. But at this time here goes my stuffed croissants or The Spanakrossants as the girls call it.

Ingredients:

Pastry :

Frozen Croissant Pastry : 1 (Pack with 8 rolls)

Filling  :

Chicken Breast         :  1 No

Spinach                   :  1 Cup (Chopped)

Yellow Onion            :  1/4 Cup (Chopped)

Green Chilly             : 1 No

Pepper  Powder        : 1/2 Teaspoon

Salt                         :  To taste

Mozzarella Cheese    : 2 Tablespoons (Shredded)

Olive Oil                  : 1 Tablespoon

 

Method :

  Preheat oven to 350 degrees. Clean and cut the chicken breast into small cubes. In a pan add some oil and add the chicken pieces along with 1/4 tsp pepper and enough salt and fry until the chicken is cooked. Do not overcook the chicken. Remove from pan and to the same pan add the chopped onions. Fry along with a pinch of salt to quicken up the cooking. Once its transparent add the chopped green chilly  and then the spinach. Wait until it wilts and the water evaporates. Add the other 1/4 tsp pepper fry until the raw smell goes. Check for salt and add the chicken back and mix together. Now switch off the stove.

 

 Take the croissant roll  and spread according to the instructions on the pack. Now mix the cheese with the spinach mixture and combine well. Divide into 8 parts. Stuff the croissants with this filling and roll them into the shape of crescents. In a lined cookie sheet spread them with enough space between each piece and bake them for about 12 to 15 mins until the surface of the croissants turn light brown. The oven time differs with different  brands. Take care not to burn them. Remove from oven and serve with chilly or marinara sauce.