Bienvenue à spinach day! I went slightly out of order this week so that I could attempt this dish on the weekend. We’re skipping over donoricum (a yellow flowering plant) and pimpernel. To me, the highest and best use of spinach is cooked simply with olive oil and salt. So, I’m stretching myself with spinach day by making croissants and filling them with a simple spinach and mozzarella mixture. I’ve used the croissant recipe from Joy of Cooking, which is a pretty standard one. I’m not going to say they turned out perfectly, but they *were* flaky.

Spinach mixture 

1/2 an onion, finely diced

1 garlic clove, minced

2 cups spinach

salt

black pepper

nutmeg

1/4 cup of mozzarella

Cook the onion in olive oil for about five minutes, then add the garlic. Cook for 1 or 2 minutes more. Add the spinach and cook until wilted. Add the salt to taste along with some black pepper and a pinch of nutmeg. I placed the mixture in a strainer over a bowl to get rid of any excess moisture so that the croissants wouldn’t get too soggy. When you’ve cut out the croissant shapes, but in about a tablespoon of filling in each along with some mozzarella. Cook until golden brown and enjoy!