Spanakopita Crescents

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 large onion
• 1/2 cup chicken stock
• 1 tablespoon dried dill
• 1 (400 g) package frozen chopped spinach, drained
• 3/4 cup feta cheese, crumbled
• 3 (8 ounce) cans refrigerated crescent dinner rolls (pillsbury)

Recipe

• 1 dice onion into small pieces.
• 2 place onion and chicken stock in a saute pan and cook on medium until onions become translucent.
• 3 add dill and spinach, continue to cook until all liquid is evaporated.
• 4 remove spinach and onion mixture from heat and allow to cool.
• 5 once cooled, stir in feta cheese into filling mixture.
• 6 open packages of crescent rolls and unroll onto cutting board.
• 7 using a pizza cutter or a knife, cut each crescent into 2
• 8 place 1 tsp of the filling at the widest end of the crescent and roll up dough "jelly roll style" around filling.
• 9 place cresents 3 inches apart on an ungreased cookie sheet.
• 10 bake at 425 for 12 - 14 minutes until golden brown.
• 11 *filling may be prepared and refrigerated up to 2 days in advance.
• 12 ** cresents may be baked earlier in the day and then reheated before serving.