40+ Tasty Easter Vegetarian Brunch Recipes for a Fresh Spring Menu

Easter is a time to gather with friends and family, celebrate the season of renewal, and enjoy delicious food.

If you’re planning a vegetarian Easter brunch, you’ll want to create a spread that’s fresh, flavorful, and bursting with vibrant colors.

Whether you’re a full-time vegetarian or simply looking to offer more plant-based options for your guests, there’s no shortage of amazing recipes to choose from.

In this collection of 40+ Easter vegetarian brunch recipes, you’ll find everything from savory dishes like Asparagus and Gruyere Puff Pastry Tarts to sweet treats such as Lemon and Blueberry Ricotta Pancakes.

These recipes feature seasonal vegetables, fresh herbs, and wholesome ingredients that not only taste great but also add a beautiful, colorful touch to your brunch table.

Whether you’re feeding a small group or hosting a large Easter gathering, these dishes are sure to impress and satisfy all tastes.

40+ Tasty Easter Vegetarian Brunch Recipes for a Fresh Spring Menu

This Easter, elevate your brunch with these 40+ vegetarian recipes that cater to a variety of tastes and dietary preferences.

From light and fresh options like Spinach and Feta Stuffed Croissants to hearty dishes such as Sweet Potato and Spinach Frittata, there’s something here for every guest to enjoy.

These recipes showcase the very best of spring’s bounty, using seasonal ingredients to create meals that are as delicious as they are beautiful.

Whether you’re hosting a traditional Easter brunch or looking for something a little different, these vegetarian dishes will add a vibrant and tasty touch to your celebrations.

So gather your ingredients, roll up your sleeves, and get ready to create a memorable, vegetarian-friendly Easter brunch that everyone will love.

Spring Vegetable Frittata

This Spring Vegetable Frittata is a colorful and delicious centerpiece for your Easter vegetarian brunch. Packed with vibrant vegetables like asparagus, bell peppers, and zucchini, it delivers fresh, seasonal flavors perfect for spring. This one-pan dish is quick to prepare, making it an ideal choice for hosting a stress-free brunch. Its light yet satisfying nature ensures that guests leave the table feeling happy and nourished.

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 cup chopped asparagus
• 1/2 cup diced bell peppers (any color)
• 1 small zucchini, sliced thinly
• 1/4 cup chopped fresh basil or parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, pepper, and Parmesan cheese. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add asparagus, bell peppers, and zucchini. Sauté for 3-4 minutes, until slightly tender.
4. Pour the egg mixture into the skillet and gently stir to combine with the vegetables.
5. Cook for 2-3 minutes on the stovetop until the edges start to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and golden.
7. Let it cool slightly before slicing. Garnish with fresh basil or parsley before serving.

This Spring Vegetable Frittata is a vibrant and versatile dish that embodies the essence of Easter and springtime. Its combination of fresh vegetables and fluffy eggs will delight your guests while leaving you free to enjoy the celebration. Pair it with a side salad or crusty bread for an elegant yet simple meal.

Carrot and Pea Pesto Tart

Delight your guests with this Carrot and Pea Pesto Tart, a show-stopping vegetarian dish that looks as impressive as it tastes. Featuring a flaky puff pastry crust topped with creamy pesto, roasted carrots, and sweet peas, this tart is a harmonious blend of textures and flavors. It’s a perfect addition to your Easter brunch spread, celebrating the season’s bounty in style.

Ingredients

• 1 sheet puff pastry, thawed
• 1/3 cup basil pesto (store-bought or homemade)
• 1 cup baby carrots, peeled
• 1/2 cup fresh or frozen peas
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry and place it on the prepared baking sheet. Score a 1-inch border around the edges without cutting through.
3. Spread the pesto evenly within the border.
4. Toss the baby carrots with olive oil, salt, and pepper, then arrange them over the pesto. Sprinkle peas on top.
5. Bake for 20-25 minutes, or until the pastry is golden and puffed.
6. Optional: Sprinkle with crumbled feta cheese before serving.

The Carrot and Pea Pesto Tart is an eye-catching and flavorful dish that captures the freshness of spring. Its combination of buttery pastry, creamy pesto, and roasted vegetables will make it a crowd-pleaser at your Easter brunch. Serve it warm or at room temperature for a stress-free and delightful celebration.

Asparagus and Goat Cheese Galette

Celebrate Easter with this rustic and elegant Asparagus and Goat Cheese Galette. The flaky crust envelops a rich, creamy filling made from tangy goat cheese and aromatic herbs, topped with tender asparagus spears. This versatile dish is easy to prepare and exudes gourmet flair, making it an impressive addition to your vegetarian brunch table.

Ingredients

• 1 pre-made pie crust (or homemade)
• 4 ounces goat cheese, softened
• 2 tablespoons cream cheese
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon garlic powder
• 1/2 pound asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix goat cheese, cream cheese, dill, and garlic powder until smooth.
3. Roll out the pie crust on the prepared baking sheet. Spread the cheese mixture evenly in the center, leaving a 2-inch border.
4. Arrange asparagus spears over the cheese layer. Drizzle with olive oil and season with salt and pepper.
5. Fold the edges of the crust over the filling, pleating as you go. Brush the crust with beaten egg.
6. Bake for 25-30 minutes, or until the crust is golden and the asparagus is tender.
7. Cool slightly before slicing and serving.

The Asparagus and Goat Cheese Galette is a sophisticated yet approachable dish that brings a touch of elegance to your Easter brunch. Its rustic presentation and harmonious flavors of creamy cheese and fresh asparagus are sure to impress your guests and elevate your holiday spread.

Lemon Ricotta Pancakes with Berry Compote

Bring a touch of brightness to your Easter brunch with Lemon Ricotta Pancakes with Berry Compote. These fluffy, melt-in-your-mouth pancakes are infused with zesty lemon and creamy ricotta for a unique twist on a breakfast classic. Topped with a sweet and tangy berry compote, this dish is as visually appealing as it is delicious. Perfect for spring, these pancakes offer a burst of flavor that will leave your guests raving.

Ingredients for Pancakes

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 large eggs, separated
• 3/4 cup milk
• Zest of 1 lemon
• Butter for greasing the pan

Ingredients for Berry Compote

• 1 cup mixed berries (blueberries, strawberries, raspberries)
• 2 tablespoons sugar
• Juice of 1/2 lemon

Instructions

1. In a small saucepan, combine berries, sugar, and lemon juice for the compote. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes. Set aside to cool.
2. In a bowl, whisk together flour, baking powder, sugar, and salt.
3. In another bowl, mix ricotta, egg yolks, milk, and lemon zest. Gradually fold the wet ingredients into the dry ingredients.
4. Beat the egg whites until stiff peaks form and gently fold them into the batter.
5. Heat a skillet or griddle over medium heat and grease with butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes.
6. Serve pancakes warm with a dollop of berry compote.

These Lemon Ricotta Pancakes with Berry Compote bring a delightful burst of citrus and berry sweetness to your Easter brunch. Their light texture and tangy flavors pair wonderfully with a side of fresh fruit or whipped cream. Serve these for a memorable brunch experience your guests will cherish.

Spinach and Artichoke Pastry Swirls

Elevate your Easter brunch with Spinach and Artichoke Pastry Swirls. Inspired by the classic dip, these flaky pastries combine creamy spinach, marinated artichokes, and melted cheese rolled into a buttery puff pastry. These bite-sized treats are perfect for sharing and add a touch of sophistication to your vegetarian spread.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup chopped spinach (fresh or frozen, drained well)
• 1/2 cup marinated artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix spinach, artichokes, cream cheese, Parmesan, garlic powder, salt, and pepper until well combined.
3. Roll out the puff pastry and spread the spinach mixture evenly across the surface.
4. Roll the pastry into a log and slice into 1-inch rounds.
5. Place the rounds on the baking sheet, brush with beaten egg, and bake for 20-25 minutes, until golden brown.
6. Serve warm or at room temperature.

These Spinach and Artichoke Pastry Swirls are a crowd-pleasing addition to your Easter brunch. Their golden, flaky crust and savory filling will have your guests reaching for seconds. Easy to make and even easier to enjoy, they’re a versatile dish you can prepare ahead of time.

Rainbow Quinoa Salad with Lemon Herb Dressing

Add a vibrant and healthy option to your Easter brunch with Rainbow Quinoa Salad with Lemon Herb Dressing. Packed with colorful vegetables, protein-rich quinoa, and a zesty homemade dressing, this salad is as nutritious as it is beautiful. Light, refreshing, and bursting with flavor, it’s an excellent side dish or standalone option for your vegetarian feast.

Ingredients for Salad

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/2 cup diced bell peppers (any color)
• 1/4 cup chopped red onion
• 1/4 cup fresh parsley, chopped

Ingredients for Dressing

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Cook quinoa in water or broth according to package instructions. Let it cool completely.
2. In a large bowl, combine cooled quinoa, cherry tomatoes, carrots, bell peppers, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
4. Pour the dressing over the salad and toss until well coated.
5. Chill for 30 minutes before serving to allow the flavors to meld.

This Rainbow Quinoa Salad with Lemon Herb Dressing is a fresh and colorful addition to your Easter table. Its vibrant appearance and zesty flavor will make it a standout dish. Serve it alongside other brunch favorites or as a light main course for a truly unforgettable feast.

Savory Mushroom and Herb Crepes

Bring a touch of French elegance to your Easter brunch with Savory Mushroom and Herb Crepes. These thin, delicate crepes are filled with a rich mixture of sautéed mushrooms, fresh herbs, and a creamy sauce. Perfectly light yet satisfying, this dish offers a gourmet experience that’s surprisingly easy to prepare. It’s a versatile vegetarian option that pairs well with a fresh salad or roasted vegetables.

Ingredients for Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons melted butter
• Pinch of salt

Ingredients for Filling

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. To make crepes, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 20 minutes.
2. Heat a non-stick skillet over medium heat and grease lightly with butter. Pour 1/4 cup of batter into the pan, swirling to coat the surface. Cook for 1-2 minutes, flip, and cook for another 30 seconds. Repeat with remaining batter.
3. For the filling, heat olive oil and butter in a skillet. Add mushrooms, thyme, and a pinch of salt. Sauté until mushrooms are golden and tender.
4. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens slightly. Add parsley and adjust seasoning with salt and pepper.
5. Fill each crepe with the mushroom mixture, fold, and serve warm.

These Savory Mushroom and Herb Crepes are a luxurious and flavorful addition to your Easter brunch. Their delicate texture and earthy filling make them a standout dish that’s sure to impress. Serve them alongside fresh fruit or a light soup for a complete and memorable meal.

Zucchini and Goat Cheese Tartlets

Elevate your Easter brunch spread with Zucchini and Goat Cheese Tartlets. These individual-sized treats are made with buttery tart shells filled with creamy goat cheese and thin slices of zucchini. A sprinkle of fresh thyme adds a subtle herbal note, making these tartlets a delightful blend of flavors and textures. They’re perfect for guests to enjoy as a starter or a light main dish.

Ingredients

• 1 sheet puff pastry, thawed
• 4 ounces goat cheese, softened
• 1 tablespoon cream cheese
• 1/2 teaspoon garlic powder
• 1 small zucchini, thinly sliced
• 1 teaspoon fresh thyme leaves
• Olive oil for drizzling
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut puff pastry into 4-inch rounds using a cookie cutter or a glass. Place the rounds on the prepared baking sheet.
3. In a bowl, mix goat cheese, cream cheese, and garlic powder until smooth. Spread a thin layer onto each pastry round, leaving a small border.
4. Arrange zucchini slices in overlapping circles on top of the cheese layer. Sprinkle with thyme, salt, and pepper, and drizzle with olive oil.
5. Bake for 15-20 minutes, or until the pastry is golden and puffed. Serve warm or at room temperature.

These Zucchini and Goat Cheese Tartlets are a delightful and elegant addition to your Easter brunch. The flaky pastry and creamy goat cheese, paired with fresh zucchini, offer a perfect balance of flavors. Their individual size makes them an ideal choice for serving a crowd, leaving your guests impressed and satisfied.

Pea and Mint Risotto

Brighten up your Easter table with Pea and Mint Risotto, a creamy, vibrant dish that celebrates the fresh flavors of spring. This vegetarian risotto is made with tender peas, fragrant mint, and Arborio rice, cooked to a luscious, creamy consistency. It’s a versatile option that works beautifully as a main course or a side dish for your festive brunch.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup fresh or frozen peas
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh mint
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add Arborio rice and toast for 1-2 minutes, stirring constantly.
3. Deglaze the pan with white wine (if using) and let it cook until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Repeat until the rice is tender and creamy, about 20 minutes.
5. Stir in peas, Parmesan cheese, butter, and mint. Cook for another 2 minutes until peas are tender. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional mint and Parmesan if desired.

This Pea and Mint Risotto is a vibrant and elegant dish that embodies the spirit of spring. Its creamy texture and fresh flavors make it a standout addition to your Easter brunch. Whether served as a main course or a side, this risotto is sure to leave a lasting impression on your guests.

Asparagus and Gruyere Puff Pastry Tart

Celebrate spring with an Asparagus and Gruyere Puff Pastry Tart, a crisp and flaky creation that showcases the best seasonal ingredients. This savory tart features tender asparagus spears atop a bed of creamy Gruyere cheese and a buttery puff pastry base. With minimal prep time and maximum flavor, it’s an elegant addition to any Easter brunch spread.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup shredded Gruyere cheese
• 1/2 cup cream cheese, softened
• 1 teaspoon Dijon mustard
• 1 bunch asparagus spears, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry slightly and transfer it to the baking sheet. Using a knife, score a 1-inch border around the edges, being careful not to cut through the pastry.
3. In a bowl, mix Gruyere, cream cheese, and Dijon mustard. Spread this mixture evenly within the scored border of the pastry.
4. Arrange asparagus spears on top of the cheese mixture, drizzle with olive oil, and season with salt and pepper.
5. Bake for 20-25 minutes, or until the pastry is golden and puffed. Slice and serve warm.

This Asparagus and Gruyere Puff Pastry Tart combines crisp, buttery pastry with fresh, tender asparagus and melted cheese for an irresistible bite. Its simple preparation and sophisticated appearance make it a perfect centerpiece for your Easter brunch, delighting guests with its fresh, seasonal flavors.

Sweet Potato and Spinach Frittata

For a hearty and wholesome addition to your Easter brunch, try the Sweet Potato and Spinach Frittata. This egg-based dish is packed with tender sweet potatoes, vibrant spinach, and savory cheese, making it a satisfying and nutritious choice. Easy to make and perfect for serving a crowd, this frittata is as delicious as it is versatile.

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cups fresh spinach
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or oven-safe skillet.
2. Heat olive oil in a skillet over medium heat. Add diced sweet potatoes and cook until tender, about 10 minutes. Add onion and sauté until softened.
3. Stir in spinach and cook until wilted. Remove from heat and transfer the mixture to the prepared dish.
4. In a bowl, whisk eggs, milk, cheese, salt, and pepper. Pour over the sweet potato mixture.
5. Bake for 20-25 minutes, or until the eggs are set and the top is golden. Let cool slightly before slicing.

The Sweet Potato and Spinach Frittata is a vibrant, filling dish that brings together wholesome ingredients in a beautiful presentation. Its creamy texture and rich flavors make it a standout option for Easter brunch, perfect for pairing with fresh fruit or crusty bread.

Carrot and Coconut Breakfast Muffins

Bring a touch of sweetness to your Easter brunch with Carrot and Coconut Breakfast Muffins. These moist, flavorful muffins are loaded with shredded carrots, coconut, and warm spices, offering a deliciously wholesome treat. Perfect for grab-and-go or serving alongside coffee, these muffins add a comforting, homey vibe to your festive table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 cup sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and shredded coconut.
3. In another bowl, mix sugar, oil, eggs, and vanilla until smooth. Stir in grated carrots.
4. Gradually combine the wet ingredients with the dry ingredients until just incorporated. Do not overmix.
5. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool on a wire rack before serving.

These Carrot and Coconut Breakfast Muffins are a delightful way to bring natural sweetness and texture to your Easter brunch. Their spiced, tender crumb pairs perfectly with a cup of coffee or tea, making them an ideal addition to your festive spread. Serve them warm or at room temperature for a cozy, satisfying treat.

Avocado and Tomato Toast with Poached Eggs

For a fresh, healthy, and satisfying option at your Easter brunch, Avocado and Tomato Toast with Poached Eggs is a winner. The creamy avocado, juicy tomatoes, and perfectly poached eggs on toasted sourdough create a delightful balance of textures and flavors. It’s a nourishing and visually stunning dish that works wonderfully as a light brunch main or a side to other favorites.

Ingredients

• 4 slices sourdough bread
• 2 ripe avocados, mashed
• 1 cup cherry tomatoes, halved
• 4 eggs
• 1 tablespoon white vinegar
• Salt and pepper to taste
• Fresh herbs (basil or parsley) for garnish
• Olive oil for drizzling

Instructions

1. Toast the sourdough bread slices until golden brown and crispy.
2. While the bread is toasting, fill a shallow pan with water and bring it to a simmer. Add vinegar to the water.
3. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
4. Spread the mashed avocado evenly across the toasted bread slices.
5. Top with halved cherry tomatoes, sprinkle with salt and pepper, and drizzle with olive oil.
6. Carefully remove the poached eggs from the water and place one on each toast. Garnish with fresh herbs. Serve immediately.

This Avocado and Tomato Toast with Poached Eggs is the perfect combination of fresh ingredients and protein, making it a fulfilling option for your Easter brunch. The creamy avocado and runny yolk are a delicious contrast to the crisp toast and juicy tomatoes, creating a dish that is both healthy and indulgent. It’s sure to be a crowd-pleaser!

Lemon and Blueberry Ricotta Pancakes

Start your Easter brunch on a sweet note with Lemon and Blueberry Ricotta Pancakes. These pancakes are light, fluffy, and packed with fresh lemon zest and juicy blueberries, while the ricotta cheese adds richness and tenderness. Served with a drizzle of maple syrup or a dusting of powdered sugar, these pancakes are a delightful treat that will have your guests coming back for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1 large egg
• 3/4 cup milk
• Zest of 1 lemon
• 1/2 cup fresh blueberries
• Butter for cooking
• Maple syrup or powdered sugar for serving

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together ricotta cheese, egg, milk, and lemon zest until smooth.
3. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries gently.
4. Heat a non-stick skillet over medium heat and add a small amount of butter. Pour 1/4 cup of batter for each pancake and cook for 2-3 minutes on each side, or until golden brown.
5. Serve the pancakes warm with a drizzle of maple syrup or a dusting of powdered sugar.

These Lemon and Blueberry Ricotta Pancakes are a perfect Easter brunch treat, offering a delicious combination of fresh fruit, citrus, and creamy ricotta. They are a sweet but light option that’s sure to make your brunch table shine. The fluffy texture and tangy sweetness make them irresistible, perfect for guests of all ages.

Spinach and Feta Stuffed Croissants

For a savory twist on traditional brunch pastries, Spinach and Feta Stuffed Croissants are a wonderful choice. The flaky, buttery croissants are filled with a creamy spinach and feta mixture, creating a flavorful, satisfying bite. These stuffed croissants are easy to prepare, making them a great option for Easter brunch when you want something a little indulgent yet quick.

Ingredients

• 4 croissants (store-bought or homemade)
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg, beaten (for brushing)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice each croissant in half lengthwise, creating a pocket without cutting all the way through.
3. In a bowl, combine chopped spinach, feta cheese, cream cheese, garlic powder, salt, and pepper. Mix until well combined.
4. Stuff each croissant with the spinach and feta mixture, pressing down gently to pack the filling.
5. Place the stuffed croissants on the baking sheet, brush the tops with the beaten egg, and bake for 12-15 minutes, or until golden and crispy.
6. Serve warm, and enjoy!

These Spinach and Feta Stuffed Croissants are the perfect savory treat to add to your Easter brunch menu. With their flaky, buttery crust and creamy spinach filling, they offer a delicious contrast of textures and flavors. These croissants are easy to make and are sure to impress your guests with their gourmet feel and satisfying taste.

Note: More recipes are coming soon!