Croissant wreath with spinach

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Delicious with lunch or Easter brunch: crunchy wreath filled with a mixture of eggs and spinach.

Ingredients

Preparation

Preheat the oven to 200 degrees.
Remove the croissant dough from the tin and cut the 6 large triangles in half to form 12 small triangles.
Take a baking tray with baking paper. Place a bowl of about 12 cm in the middle. Place the triangles of dough around it like a wreath with the tips outwards. The middle parts overlap each other, press them slightly.
Heat butter or margarine in a frying pan. Add the fresh spinach and let it want.
Break the eggs into a bowl and stir them together with a whisk. Season the mixture with salt and pepper.
Add the eggs to the spinach in the pan and fry for a few minutes until it starts to solidify, stirring regularly with a wooden spatula.
Cut the dried tomatoes into pieces and add half of the cheese to the scrambled eggs together with some finely chopped parsley.
Spread the egg mixture on the dough around the bowl.
Sprinkle with the rest of the cheese and then remove the bowl.
Fold the outer tips of the dough over the filling and push the tip under the bottom of the dough.
Bake the croissant wreath in the oven for about 15 to 20 minutes until golden brown and crispy.
Tip: you can also prepare this dish (a day) in advance. Then keep it covered in the fridge and warm it up in the oven for a few minutes.
Savory croissant wreath

Source: Leukerecepten by leukerecepten-nl.
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