Kale and Feta Breakfast Rolls
There is a bakery RIGHT ACROSS THE STREET from my apartment and it’s amazing. I go there mostly every morning for coffee and sometimes a baked good. I try not to get a pastry, but sometimes I’m not so strong! It’s extremely fairly priced too which makes it even easier to just pop over and grab breakfast.
My favorite thing there is the spinach and feta croissant. It is so good. It’s savory, which I crave in the morning, it’s filling, and it’s portable. I know that sounds weird, but a pastry is so easy to just grab and go- and when I wake up at 5am to get to work, I’m definitely “on the go.” This means, I absolutely do not want to get up even earlier to make breakfast, package it up to take with me, and then clean up the mess all before my 6am start at work.
So you could see how a savory pastry and coffee all ready for me right across the street would be appealing.
I don’t do it every day, but I was getting a spinach and feta croissant a lot during the week and I knew it was time to find a healthier option.
So I decided to meal prep and make my own version of this delicious spinach and feta croissant.
You can definitely use actual spinach with this recipe, but I decided to use kale.
Now I just grab one of these in the morning! Its super fast and easy. I can just put one in a sandwhich bag and eat it on the ride into the city or wait till I get to work or whatever. They keep pretty nicely throughout the morning so I just eat it for breakfast whenever I get hungry.
For the filling:
4 cups of chopped kale, stems removed
1/4 cup crumbled feta
1 tbsp refined coconut oil (I use refined for no coconut taste) or olive oil
2 cloves of garlic, chopped (I use way more than this, but I don’t want to scare anyone)
For the gluten-free dough:
1 1/2 cups of gluten free + a few tbsp more for rolling out the dough (I used Trader Joe’s All Purpose Gluten Free Flour)
1/2 cup unsweetened almond milk
1/2 tsp baking powder
1/4 tsp salt
- Preheat the oven to 425 degrees.
- In a medium bowl, combine all the ingredients for the filling. You might have to massage to kale with your hands to really combine the ingredients and get the kale to shrink down.
- Using your hands again, scoop out the kale and form balls by packing in the mixture well and place each one on a non-stick baking sheet. There is a visual aid below!
- Place tray in the freezer for about 45 minutes to an hour. Freezing it just makes the filling easier to handle when putting the dough around it.
- While the kale filling is freezing, mix together all the ingredients for the gluten free dough. I had to add a little bit more flour to get a consistency that would roll out well and not stick.
- After the kale has frozen well and you can pick it up without it all falling apart, take it out and start rolling out the dough. I divided it into 4 sections, flattened it out with a rolling pin, and placed the frozen kale filling in the center of it. The dough should be rolled out pretty thin so that you don’t end up with a super thick crust.
- Wrap dough all around the kale. When it is surrounded pretty well, you can pick it up and roll it around in a circular motion in your hands. Similar to how you would if you were making cookies from scratch. I even squeezed it a little to ensure to flour would stick well to the filling.
- You are now ready to bake them! Place them in the oven and set the timer for 20 minutes.