Croissant with Le Gruyère AOP and Creamy Spinach

Croissant with Le Gruyère AOP and Creamy Spinach

Serves 4


  • 4 croissants
  • 120 g Le Gruyère AOP Réserve

Creamy spinach:

  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp butter
  • 2 tsp white wine vinegar
  • 200 g fresh spinach
  • 1 dl heavy cream
  • salt

For serving:

  • fresh oregano
  • salt and pepper


  1. Preheat oven to 175°C.
  2. Prepare the creamy spinach by cooking the shallots and garlic in butter over low heat without browning. Stir in the vinegar and continue to cook until the shallots absorb the vinegar. Stir in the spinach and mix until well combined. Add cream and cook for about 3 more minutes. Set aside.
  3. Slice each croissant horizontally and fill with a couple of slices Gruyère AOP. Transfer to a baking tray and bake in the oven for about 5 minutes until the cheese melts.
  4. Immediately serve the croissants by filling them with a generous spoon of creamy spinach. Garnish with oregano, salt and pepper.


Yoke Lore – Goodpain

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Enjoy your mornings,

Martin Nordin

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