French-Mediterranean Spinach and Feta Croissant with Olive Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flaky croissant filled with spinach, feta, and a rich olive tapenade for a savory breakfast. This french-inspired breakfast ready in about 35 minutes combines croissants, spinach, feta cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (13 ratings) Prep: 25 min Cook: 10 min Serves 2 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 180°C (350°F). Split each croissant horizontally into two layers, creating 4 open-faced sections. Tip: Use a sharp knife to ensure clean cuts for even stuffing.
  2. Step 2: Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat. Add 4 cups spinach, stirring occasionally, and cook for 3-4 minutes until wilted and reduced in volume. Tip: Avoid overcrowding the pan — cook in batches if needed to maintain even wilting.
  3. Step 3: Transfer spinach to a mixing bowl. Crumble 60g feta cheese directly into the bowl, then add 50g chopped olives and 1 tsp lemon zest. Stir gently until combined, ensuring the feta is evenly distributed. Tip: Use a fork to break up any clumps of feta for a textured filling.
  4. Step 4: Spoon the spinach-feta mixture into the croissant halves, dividing evenly. Press gently to compact the filling and shape into a neat log. Tip: For a crisper crust, avoid overstuffing — leave a 1cm gap at the top.
  5. Step 5: Place croissants on a baking sheet lined with parchment paper. Bake for 10 minutes, or until the edges are golden brown and the croissant layers are crisp. Tip: Rotate the tray halfway through baking for even browning.

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Frequently asked questions

How long does French-Mediterranean Spinach and Feta Croissant with Olive Tapenade take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover French-Mediterranean Spinach and Feta Croissant with Olive Tapenade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in French-Mediterranean Spinach and Feta Croissant with Olive Tapenade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale French-Mediterranean Spinach and Feta Croissant with Olive Tapenade for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with French-Mediterranean Spinach and Feta Croissant with Olive Tapenade?

French breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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