Croissant filled with feta cheese and spinach

About 14 croissants 2 tsp dry yeast or 25 g fresh yeast 3 dl lukewarm milk 1 egg 50 g room temperature butter 1 tbsp sugar 1 tsp salt About 9 dl wheat flour Filling: About 300 g feta cheese 65 g fresh spinach Brushing: 1 egg Garnish: Nigella seeds & sesame seeds.

Do this: Dissolve the yeast in lukewarm milk. Then add the egg and melted butter, mix. Pour in the other ingredients and knead the dough until smooth for a while, about 10 minutes. Pour in the flour in batches, the dough should be neither sticky nor too compact, make a smooth and easy-to-work dough. Cover the bowl with plastic and let rise for 1.5 hours at room temperature or in the refrigerator overnight.

Pour the dough onto a floured surface and divide it into 14 pieces, which you shape into balls. Let the balls rest under a baking sheet for 10 minutes. Crumble the feta cheese, chop the spinach finely. Then mix the feta cheese and spinach together. Roll out a ball of dough and cut strips into the dough as I have done in the pictures below. Place the filling along the edge and then roll it up and shape it into a “horseshoe” (haha crappy explanation but you get what I mean). Place on a baking sheet lined with baking paper. Let rest under a baking sheet for 30 minutes.

Preheat the oven to 200°, top and bottom heat. Brush the bread with egg, sprinkle with sesame and nigella seeds. Then bake until golden in the middle of the oven for about 15 minutes. Serve freshly baked and warm. You can freeze the leftover bread, it will keep well in the freezer for up to 2 months.