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Spinach and Feta Croissant Crostini



Adapted from Hy-Vee "seasons" recipe

Makes 60 crostini pieces (20 servings of 3 pieces each)


  • 1 T of The Olive Bin's Rosemary Olive Oil (Fused)
  • 1 bag (10 oz) fresh spinach
  • 1 C + 1 C feta cheese crumbles
  • 1/2 C pine nuts, toasted
  • 1/4 C + 2 T shredded Parmesan cheese
  • 12 mini croissants (or size of your preference - this will determine size of crostini)


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a large skillet, heat olive oil over medium heat. Cook spinach for 2 minutes or until wilted. Let cool. Add wilted spinach, 1 C feta cheese, toasted pine nuts, and 1/4 C Parmesan cheese to a food processor. Cover and process until mixture is consistency of a fine paste; set aside.
  3. Cut croissants into 1/4"-thick slices. Place on prepared baking sheets. Spread with spinach-feta mixture. Sprinkle with remaining Parmesan cheese.
  4. Bake for 5 to 8 minutes or until heated through. Sprinkle remaining feta cheese over top. Serve warm.
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