Spinach and PDO feta croustade

Croustade aux épinards
This croustade is a superb combination of spinach and feta cheese! Discover this delicious recipe created by the teams of Arpège, the Parisian brand of Elior group.

  • 1kg spinach stems
  • 1kg leeks
  • 250g sliced onions
  • 250g eggs
  • 350g Greek feta
  • 12 brik pastry sheets
  • 30g dill
  • 100g olive oil
  • 70g sun-dried tomatoes
  • 20g chervil
  • Mesclun and vinaigrette
  1. Slice the leeks. Chop the dill.
  2. Sauté the onion and leeks in olive oil until tender. Add the frozen spinach and cook gently to remove liquid. Season to taste. Remove from heat.
  3. Beat the eggs and incorporate the feta then the dill. Add to the spinach and leek mixture.
  4. Divide the mixture into 12 portions. Wrap each portion in two brik pastry sheets brushed with olive oil.
  5. Bake in oven at 180° for 30 minutes
  6. Prepare individual plates of 2 croustades per person. Season the mesclun with the vinaigrette, herbs, sun-dried tomatoes and chervil. Arrange on plate next to the croustades


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