Croissant wreath with spinach

Delicious for Christmas or Easter brunch: crispy wreath filled with a mixture of eggs and spinach.

20 M + 20 M oven time

The difficulty level of this recipe is: medium.

Vegetarian recipe

Ingredients

For 6 people

• 1 can super croissant dough (350 gr)
• 2 eggs
• 200 g spinach
• Pinch of salt and pepper
• 4 dried tomatoes
• 50 g grated cheese
• fresh parsley
• Butter or margarine for frying

Preparation

1. Preheat the oven to 200° degrees.
2. Remove the croissant dough from the tin and cut the 6 large triangles in half to create 12 small triangles.
3. Take a baking tray with baking paper. Place a bowl of about 12 cm in the middle. Place the triangles of dough around it like a wreath with the points outwards. The middle parts overlap each other, press them slightly.
4. Heat butter or margarine in a frying pan. Add the fresh spinach and let it wilt.
5. Crack the eggs into a bowl and whisk them together. Season the mixture with salt and pepper.
   
6. Add the eggs to the spinach in the pan and cook for a few minutes until it starts to set, stirring regularly with a wooden spatula.
7. Cut the dried tomatoes into pieces and add them to the scrambled eggs together with some finely chopped parsley and half of the cheese.
8. Divide the egg mixture around the bowl on the dough.
   
9. Sprinkle with the remaining cheese and then remove the bowl.
10. Fold the outer points of dough over the filling and push the point under the bottom of the dough.
11. Bake the croissant wreath in the oven for about 15 to 20 minutes until golden brown and crispy.
12. Tip: you can also prepare this dish (a day) in advance. Keep it covered in the fridge and warm it up in the oven for a few minutes.