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Spinach and ricotta mini croissants

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If the kids love savoury croissant fillings, they’ll give these vegetarian pastries two thumbs up. 

  • Makes24
  • Cook time20 minutes
  • Prep time30 minutes, + cooling & 5 mins standing time
Spinach and ricotta mini croissants


  • 120g pkt Coles Australian Baby Spinach
  • 1 spring onion, finely chopped
  • 2 tsp finely grated lemon rind
  • 1/2 cup (125g) ricotta
  • 1/2 cup (50g) shredded mozzarella
  • 3 sheets frozen puff pastry, just thawed
  • 1 Coles Australian Free Range Egg, lightly whisked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line 2 large baking trays with baking paper. Place the spinach in a heatproof bowl. Cover with boiling water and set aside for 5 mins to wilt. Drain well and set aside to cool. Use your hands to squeeze out the excess liquid. Discard the liquid. Coarsely chop spinach and transfer to a bowl. Stir in the spring onion, lemon rind, ricotta and mozzarella. Season.

  2. Step 2

    Cut each pastry sheet into 4 squares. Cut each square in half diagonally to make triangles. Spoon 2-tsp portions of spinach mixture along the long edge of each triangle. Brush edges with egg. Starting from the long edge, roll up pastry to enclose filling and curl in the ends to make croissant shapes. Place on lined trays, 3cm apart. Brush with a little more egg.

  3. Step 3

    Bake on the top and bottom rack, swapping the trays halfway through cooking, for 15-20 mins or until golden and puffed. Cool completely. Store in an airtight container in the fridge for up to 3 days, or individually wrapped in the freezer for up to 3 months. 

Recipe tip

Use it up:
Sneak some leftover spring onion into fried rice or a veggie bake. Try our recipe at