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This spanakopita croissant bake is filled with eggs, spinach, feta, scallions, dill and croissants. It’s a Greek flavor explosion!
This Spanakopita croissant egg bake is a brilliant fusion of flaky French pastry and the savory flavors of a Greek spinach pie. By using croissants as the base, the dish achieves a perfect contrast between a golden, crisp exterior and a tender, custard like center.
The filling is exceptionally creamy and indulgent, thanks to a sophisticated blend of feta, mozzarella, and herb flecked Boursin cheese. If you want to keep this recipe Vegetarian, simply leave out the ham.
The melted mozzarella adds a satisfying pull, while the Boursin provides a velvety texture. Not only does this bake offer a comforting explosion of flavor, but it is also a powerhouse of nutrition.
Packed with protein from the eggs, it serves as a satiating meal that keeps you fueled throughout the day. Whether you serve this as a centerpiece for a weekend brunch or a simplified weeknight dinner, this one pan wonder delivers a Greek twist on traditional comfort food.
You can assemble this recipe the night before to bake the next day. This also reheats really well! If you like this recipe, you will also love my Spinach and Feta Brownies or my Easy Spinach and Feta Loaf.
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Spanakopita Croissant Egg Bake
Ingredients
- 6 croissants, sliced
- 1 tsp olive oil
- 10 oz (285 g) baby spinach, rough chop + ring out liquids
- 10 eggs
- 1 cup (235 ml) milk
- 5 oz (140 g) Boursin cheese
- 1 tsp salt
- 1/2 tsp each garlic powder + onion powder
- 1 cup (110 g) shredded mozzarella cheese
- 4 oz (115 g) Feta cheese, crumbled
- 2 scallions, chopped
- 2 tbs dill, chopped
- 5 slices ham, diced (optional)
Instructions
- Preheat oven to 450℉. Spray a 9×13 inch baking dish with olive oil or grease with butter.
- Place your croissant pieces into the baking dish evenly and toast for 5 minutes. It's okay if they're overlapping. Remove from the oven and set aside.
- Heat the olive oil in a large skillet over medium-high heat and sauté your spinach for 1-2 minutes. Transfer to a plate and dab with paper towel to absorb any excess moisture. Set aside.
- Lower your oven heat to 350℉. In a blender, pulse together the eggs, milk, Boursin, salt, garlic powder and onion powder until smooth. Next, stir in with a fork the mozzarella, feta, spinach, scallions, dill and ham until combined. Then, pour this egg mixture evenly on top of your croissants. Use your hands to gently press everything down so that the croissants soak up the egg mixture. Cover the dish with foil and bake for 40 minutes. Uncover, increase the oven to 400℉ and bake for another 10-15 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
- You can use any type of shredded cheese if desired.
- You can use cream cheese instead of Boursin.
- Leave out the ham to make this a Vegetarian dish!
- You can assemble this recipe the night before to bake the next day. This also reheats really well!