Spinach, Feta & Spring Onion Croissant Bake

A golden savoury croissant bake with spinach, feta, spring onion and a soft egg custard. Buttery, generous and perfect for a relaxed brunch table.

Savoury bakes deserve far more attention than they get. There is something about a dish that comes out of the oven golden, puffed and smelling of butter and cheese that feels genuinely celebratory, without requiring much effort at all. This one has become a favourite at our table for exactly that reason. Torn croissants soak up a simple egg custard with spinach, feta and spring onion, then bake until the edges are crisp and the centre is soft and savoury. Little pockets of salty feta run through the whole thing. It is the kind of brunch dish that looks like you tried very hard, and the truth is you really did not. Serve it warm, straight from the dish, with something fresh on the side.

Prep: 15 min · Cook: 50 min · Serves: 8 · Category: Brunch

Ingredients

Spinach, Feta & Spring Onion Croissant Bake

• 7 croissants, torn into large pieces
• 1 tablespoon olive oil or butter
• 2–3 spring onions, finely sliced, plus extra to finish
• 2 large handfuls baby spinach
• 150g feta, crumbled, plus extra to finish
• 10 eggs
• 1 cup full cream milk and 1 cup cream, or 2 cups of either
• 1 teaspoon Dijon mustard
• Salt and cracked black pepper
• Small pinch chilli flakes, optional

Method

1. Preheat oven to 180°C. Lightly grease a large baking dish.
2. Warm the olive oil or butter in a pan over medium heat. Add the spring onion and cook for 1–2 minutes, just until softened.
3. Add the spinach and cook until wilted. Remove from the heat and allow to cool slightly.
4. Tear the croissants into large rustic pieces and arrange them in the prepared dish.
5. Scatter the spinach mixture through the croissants, then crumble over the feta.
6. In a large bowl, whisk together the eggs, milk and cream, Dijon mustard, salt and black pepper.
7. Pour the custard slowly over the croissants, making sure it reaches the edges and settles into all the gaps. Press the croissants down gently so they begin to absorb the liquid.
8. Let the dish rest for 10–15 minutes before baking.
9. Bake for 45–50 minutes, or until puffed, golden at the edges and set in the centre. If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
10. Finish with extra crumbled feta, sliced spring onion and cracked black pepper before serving.

Notes

The croissants will absorb the custard quickly. Do not worry if the liquid seems to disappear before it goes into the oven. The finished bake should be soft and custardy in the centre with crisp, golden edges.

A deep or round dish may need the full 50 minutes. A shallower dish may cook a little faster. If the top is browning before the centre is set, cover loosely with foil for the last 10–15 minutes.

Rest the bake for 5–10 minutes before serving. It will settle and slice more cleanly.

Serving Suggestion

Serve warm for brunch with fresh fruit, a simple tomato salad, or a green salad on the side. It would be lovely for Easter morning, Mother's Day, Christmas breakfast or any slow weekend table worth gathering around.

The Grace Table Tip

Day-old croissants from the bakery work beautifully here. Slightly older croissants hold their shape well through the custard and give the bake lovely texture throughout.