This looks spectacular but is surprisingly easy to make. I saw it demonstrated at a Pampered Chef evening but didn’t get the recipe. When we saw it, 2 cans of croissants were used, all other ingredients doubled and it served 12. I experimented using just the one can and this recipe will serve 6 smallish appetites with salad or perhaps 3 hungry people!
- 300g spinach, wilted and all moisture squeezed out
- 1 courgette, sliced fairly thinly and fried in butter until just coloured
- 25g fresh breadcrumbs
- 0ne 125g ball mozzarella, grated
- 125g feta, grated
- 1 red pepper, grilled or roasted and then skinned and sliced (You could use a jar of ready roasted peppers)
- Croissants in a can! I used Jus-roll, 6 croissants to bake
- Beaten egg for glaze
How to do it
- Prepare the spinach by microwaving/ wilting in a pan for a short time. Squeeze all the moisture out and chop it with a pair of scissors. Leave it to cool down.
- Fry the courgette slices gently and put to cool.
- Grill the two halves of the red pepper until charred. Pop them into a plastic bag to help the skins loosen. After a few minutes, peel the skin from the pepper and slice into longish thin slices.
- Put the chopped spinach in a bowl, add the breadcrumbs then both grated cheeses.
- Mix everything together. The moisture from the spinach helps it all to bind together. I didn’t add any salt as the feta is quite salty. I just added pepper. (I would have added garlic pepper but one of our guests is allergic to everything in the onion family so I couldn’t) If making it just for us I would add chopped and fried onion and garlic to this mixture in future.
- Open the croissant tin. Great fun this! It bursts open and you then have 6 croissant shaped pieces of pastry to use.
- Put the pieces on a baking tray, overlapping at the wide end.
- Lay the courgette slices on the pastry in a circle.
- Using an ice-cream scoop, put balls of your mixture all around the circle. Now squash it together to make a ring.
- Lay the slices of red pepper all along the top of the ring.
- Now pick up a point of pastry and lift it over to the middle pressing down where it meets the wide bit in the middle. Fold back the thin tail end of the pastry which becomes a decoration. Do this with all six pieces until it looks like this….
- Brush the top with beaten egg for a glossy golden finish. Make sure the centre of the ring is sealed.
- Bake at 170*C for about 25 mins until golden and a bit of bubbling juice is showing.
- Serve hot or cold. Both are scrumptious!
December 17, 2019 at 1:21 pm
We loved this at the choir Christmas meal last night. Will definitely be making this soon . Thank you Sally. X
December 17, 2019 at 1:50 pm
Delighted to please! 🙂
August 28, 2016 at 2:37 pm
love the croissant ring…my mind is flipping to all kinds of fillings!
August 28, 2016 at 8:56 pm
It is delicious, just be careful not to make the new fillings too wet! 🙂
July 8, 2012 at 1:37 am
This is looking fantastic! I don’t know what courgette is but from your photos (excellent photos) it looks to me like zucchini.
We don’t get croissants in a can (sounds a bit weird!) but I will get ready to bake croissants like you say.
Thank you so much for putting this out there 🙂
July 8, 2012 at 2:26 pm
Our courgettes are your zucchini! Ready to bake croissants are what you need, as long as the pastry is flat and ready for you to roll into croissants or to use in the ring. Hope you have fun with it! 🙂
January 11, 2013 at 11:47 pm
This looks amazingly good! I also was going to ask about courgettes, but yep…in the pictures they looked to be zucchini…which I love.
January 12, 2013 at 8:45 am
They are zucchini and this dish is so easy and looks spectacular! Have fun with it. I hope you can find the ready rolled croissants that we get in a tube. 🙂
January 12, 2013 at 5:08 pm
I’m pretty sure I can find them. I have some time off work mid-next week. I know I’ll want to try this then.
January 12, 2013 at 5:33 pm
The most important thing to remember is to squeeze all the liquid out of the spinach! Hope you enjoy it 🙂