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Heat oven to 350 degrees and position two racks in the center. Line the bottom of two large sheet pans with parchment and set aside.
To a food processor, add the croissants, breaking them apart to fit, along with the garlic, 2 tablespoons olive oil and salt and pepper to taste. Blend on high until you have a mix of crumbs and small, flaky shreds. Divide across the sheet pans.
On each pan, arrange the crumb mixture into 6 loosely packed nests (about ¼ cup each), with a hole large enough to fit the eggs. (The more space around the crumbs, the crisper they’ll get.) Crack an egg into each hole. Sprinkle the smoked paprika over the eggs and season everything generously with salt and pepper, to taste.
Sprinkle over the feta, then the spinach, being careful not to cover the yolks. Drizzle everything with more olive oil, and bake for 10 to 11 minutes, until the egg whites are set, the yolks are soft cooked, and the croissant crumbs are golden brown and crispy.
Remove the pans from the oven, and sprinkle over the parsley and lemon zest. Serve immediately.