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!