Spinach, feta and mozzarella croissants

I know, I know, I used a shop-bought tube of croissant dough. Don't give me that look. Have you seen how much butter goes into making a croissant? If I buy the dough pre-made I can almost convince myself that it's just bread, whereas if I made it myself I'd always be picturing that enormous slab of butter that gets pressed between the layers of dough.

Plus, you know... I'm lazy, and when you buy a tube of dough all the work's done for you.

But let's not let all that butter put us off, because we also know just how delicious croissants are. Especially when they're stuffed with spinach and two types of cheese.

Um, yeah, these might have to be an occasional treat rather than a daily lunch.

Just pop some spinach, feta and mozzarella onto the triangle of dough, and roll it from the big end all the way up to the point...

Don't be too stingy - a bit of oozing isn't a problem.

Then just bake for 10-15 minutes, and you're all done.

I'd bake a lot more often if it was always this easy.

Did you know, you're allowed to eat as many of these as you want, because despite all that butter, they have spinach in them, so they're technically a vegetable dish.


Spinach, feta and mozzarella croissants

Inspired by Claire Bidwell Smith

Makes 6 croissants

1 tube of shop-bought croissant dough
1 handful fresh spinach, roughly chopped
50g feta cheese, roughly chopped
50g mozzarella, roughly chopped
Black pepper
Salt

Preheat the oven to 190°C (Gas Mark 5 / 375°F). Unroll the tube of dough, and separate into triangles. Place a small pile of spinach at the wide end of each triangle, and top with a few chunks of feta and mozzarella. Sprinkle with a generous amount of black pepper, and just a touch of salt, and roll the triangles towards the point. Place on a baking tray lined with baking paper, leaving several centimetres between each croissant. Bake for 10-15 minutes, or until the dough has risen and is golden brown. Serve warm, or place on a rack to cool.

Note: This recipe is based on a tube of dough that contained 6 croissants, but can easily be scaled upwards for larger tubes of dough.