Ingredients
-
1
-
1/2
-
1
-
1
-
3/4
-
3
-
-
-
-
-
-
-
-
-
Directions
Spanakopita Crescents, These are so yummy and so amazingly easy to prepare They are very similar to those delicious Greek Spinach and Feta pies They are always a hit at my parties!, OMG! These are awesome! I love spanikopita but absolutely hate making it, this was so easy I cut everything in the recipe in half except used the full tbs of dill, I also used one can of crescents and didn’t cut the triangles in half They were so, so good! When I do them as appetizers for several people I will cut the crescents in half but when it’s just us it’s just easier to do them whole Regardless, I will definitely be making them again and agian, thanks for posting!, I made these for a book club dinner last night and they were enjoyed by all! used a 14 oz can of spinach instead of frozen I also didnt drain and added dried chicken stock to the juice Everything else remained the same Thanks for sharing:) Even my 10 yr old liked these!
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Steps
|
1
Done
|
Dice Onion Into Small Pieces. |
|
2
Done
|
Place Onion and Chicken Stock in a Saute Pan and Cook on Medium Until Onions Become Translucent. |
|
3
Done
|
Add Dill and Spinach, Continue to Cook Until All Liquid Is Evaporated. |
|
4
Done
|
Remove Spinach and Onion Mixture from Heat and Allow to Cool. |
|
5
Done
|
Once Cooled, Stir in Feta Cheese Into Filling Mixture. |
|
6
Done
|
Open Packages of Crescent Rolls and Unroll Onto Cutting Board. |
|
7
Done
|
Using a Pizza Cutter or a Knife, Cut Each Crescent Into 2 |
|
8
Done
|
Place 1 Tsp of the Filling at the Widest End of the Crescent and Roll Up Dough "jelly Roll Style" Around Filling. |
|
9
Done
|
Place Cresents 3 Inches Apart on an Ungreased Cookie Sheet. |
|
10
Done
|
Bake at 425 For 12 - 14 Minutes Until Golden Brown. |
|
11
Done
|
*filling May Be Prepared and Refrigerated Up to 2 Days in Advance. |
|
12
Done
|
** Cresents May Be Baked Earlier in the Day and Then Reheated Before Serving. |
