Transforming leftover potatoes into savory spinach-filled croissants: A simple recipe

Typically, croissants are sweet pastries that are often reminiscent of comforting childhood moments — compliments of our moms and grandmas. Customarily filled with jam, sweet cottage cheese, or custard, and sprinkled with powdered sugar post-baking, they are usually devoured as soon as they're served. However, croissants can be prepared with a variation, like filling them with savory stuffing, transforming them into a perfect alternative for your second breakfast or dinner.

Croissants hold a significant, sentimental value in our memories, thanks to their flavorful delight during our growing years. The dough is traditionally made from flour, eggs, and butter. Alternatively, you can make a yeast dough, enhancing the pastry's fluffiness. Regardless of the recipe you prefer, adding a secret ingredient to the dough can make a difference. The secret ingredient being — sour cream. Incorporating sour cream into the dough renders it more delicate and flexible.

This method can also be applied when creating shortcrust pastry. The sour cream marvelously combines the ingredients in the dough, making it incredibly crispy after it's baked. You can replace the sour cream with Greek yogurt or thick cream cheese.

Ingredients:

• 3 large boiled potatoes (starchier ones, like Vineta, are ideal)
• Approximately 2 and 1/2 cups of flour,
• About 1/2 cup of butter,
• 1 egg,
• Salt,
• Pepper,
• 2 egg yolks,
• A teaspoon of baking powder,
• About 1/4 cup of feta cheese,
• A clove of garlic,
• Approximately 1 cup of spinach.

Preparation:

1. Sauté the spinach until it softens. Add the garlic and continue sautéing for a bit longer. Mix the cooled spinach with the feta cheese. Finally, season the mixture with salt and pepper.
2. Preheat the oven to 392°F (200°C) and line a baking sheet with parchment paper.
3. Blend the potatoes with sifted flour, egg, melted butter, salt, pepper, and baking powder. Knead the mixture thoroughly until it becomes smooth and firm.
4. Divide the dough into two parts. Dust some flour on the countertop and roll out one part of the dough. Cut it into 12 equal triangles. On each triangle, place a teaspoon of your prepared filling, then roll the dough, starting from the triangle's wider side.
5. Place the croissants onto the lined baking tray and bake for 20 minutes. The croissants are best served immediately after baking, while still warm.