Spanakopita Croissant
Greek Feta, Spinach, Fresh Herbs, Sesame Seeds
Baker Thomas Ferté of Michette | Somerville, MA
Yield: 30 croissants
Adapted by StarChefs | May 2024
INGREDIENTS
Dough:
1 kilogram bread flour
120 grams granulated sugar
30 grams kosher salt
50 grams yeast
500 grams whole milk
200 grams butter
Filling:
Olive oil
2 cloves garlic, grated
600 grams spinach
1 cup fresh herb mix (mint, dill, and parsley)
400 grams crumbled Greek feta
Croissants:
500 grams lamination butter sheet
To Assemble and Serve:
50 grams sesame seeds
50 grams dried herb mix (mint, dill, and parsley)
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine all ingredients. Mix 5 minutes on low speed, or until dough comes together. Increase speed and mix additional 7 minutes. Let sit 10 minutes. Transfer dough to a lightly floured work surface. Using a rolling pin, shape dough into a rectangle. Cover with plastic wrap and refrigerate overnight.
For the Filling:
In a sauté pan over medium flame, heat oil. Add garlic, spinach, and herbs. Sauté 10 minutes. Strain mixture, squeezing out as much liquid as possible from the spinach. Fold in feta, then transfer to an airtight container and refrigerate.
For the Croissants:
Place Dough on a work surface. Place butter sheet on one half of Dough, then fold the other half over top to enclose butter in Dough. Using a rolling pin, roll out Dough. Fold in half, then fold in half again. Cover Dough with plastic wrap and refrigerate 1 hour. Transfer Dough to a work surface and roll out into a ¼-inch-thick rectangle. Spread Filling evenly over top. Fold one side to the center. Take the other side and fold the remaining half over so it rests on top of the first side. Cut into 2½-inch-wide portions. Transfer croissants, seam-side-down, to a parchment-lined sheet tray. Let proof 90 minutes.
To Assemble and Serve:
Heat oven to 375°F. Sprinkle Croissants with sesame seeds and dried herbs. Bake 20 minutes, or until deep golden brown. Let cool, then serve.
