Croissants with spinach and feta

Ingredients:

• 1 package (280g) frozen chopped spinach, thawed and squeezed out
• 60 g of cream cheese at room temperature
• 60 g crumbled feta with garlic and herbs (about 0.5 cup)
• 3 green onions, finely chopped
• 2 tbsp finely chopped fresh dill
• 2 tbsp. l. grated parmesan
• 1 teaspoon finely grated lemon zest
• Premium flour for working with dough
• 2 packages of 220g chilled croissant dough
• 1 large egg, beaten

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Place the spinach on a kitchen towel and squeeze out the excess water thoroughly, yielding about 0.5 cups of dried spinach. Place the spinach in a large bowl, breaking up any clumps with your fingers. Add the cream cheese, feta, green onions, dill, Parmesan, lemon zest, 0.5 teaspoon of salt, and a pinch of black pepper. Mix well.
3. Lightly flour your hands and work surface. Roll out the croissant dough and divide it into triangles along the perforated lines. Spoon a small amount of filling onto the short side of the triangle and roll it up. Place the croissant, pointy end down, on the prepared baking sheet, tucking the ends into a crescent shape. Repeat with the remaining triangles of dough and filling, spacing the croissants at least 2.5 cm apart on the baking sheet.
4. Brush the dough with beaten egg and bake until the croissants are puffy and golden, about 12 minutes. Let cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve the croissants warm or let them cool to room temperature.