I just made the ham and cheese croissant version and they turned out very good. I love spinach and would love to try the spinach filling. Susan, will you please share the spinach filling recipe you used? Hi! I'm so glad you had success with the recipe. Here's the spinach filling formula: Spinach Croissant Filling 1 (10 ounce) package frozzen chopped spinache, thawed and squeezed dry 1/4 cup (2 ounces) garlic herb cheese, such as boursin 1/2 cup (2 ounces) Swiss cheese, grated 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 to 1 teaspoon chopped garlic (optional) Combine all of the ingredients in a small mixing bowl. Refrigerate until ready to use. Use 2 1/2 tablespoons of filling for each pastry. Can be stored, covered int he refrigerator, for up to a week, or frozen for up to 2 months. Yield: 1 generous cup, enough to fill 6 croissants or turnovers. Susan

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