4 Serves
82 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin E
4 mg / 15 mgVitamin K
871 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
379 µg / 400 µgCalcium
462 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
165 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
1064 mg / 4,700 mgSodium
407 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a frying pan, heat the olive oil over medium heat and sauté the fresh spinach until wilted, then drain any excess liquid.
Roll out the croissant dough on a cutting board and portion it into triangles.
Place a spoonful of the sautéed spinach and a generous amount of goat cheese onto the center of each dough triangle, then season with salt and pepper.
Roll the dough tightly to enclose the filling and place the croissants on the prepared baking sheet.
Bake in the oven for 30 minutes or until the croissants are golden brown and puffed.
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