Spanakopita Crescent Rolls anyone? So simple to make, so good!
Spanakopita Crescent Rolls Recipe
Ingredients
- 10 oz. frozen chopped Spinach (defrosted and *drain all excess liquid from spinach)
- 4 oz. Crumbled Feta
- 3 Green Onions Chopped
- 1 Large Clove of Garlic, minced
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Dry Dill Weed
- 1 Tablespoon Lemon Juice
- 1 container of Crescent Rolls (8 count)
Directions
Preheat oven to 350 Degrees F.
In a medium size bowl, add feta and dill, set aside. In a medium size sauce pan, heat olive oil on medium-high heat, add garlic and green onions – saute for 3-5 minutes. Add defrosted/drained spinach to pan and mix the garlic, onions and spinach together. Once blended well, pour on top of the feta and dill. Next add the lemon juice and mix everything together. Place triangle crescent rolls on clean surface and add one heaping scoop (I use a medium size Pampered Chef Scooper) of spinach mixture to each crescent roll, fold and pinch openings closed. See photos below. Place rolls on an ungreased cookie sheet, place on middle rack of oven and bake for 12-15 minutes, until rolls are golden brown. Remove and serve warm. Enjoy!
*Be sure to drain as much of the liquid out of the spinach before adding. You can use a colander, pressing the spinach with your hands or spoon.
In a medium size bowl, add feta and dill, set aside. In a medium size sauce pan, heat olive oil on medium-high heat, add garlic and green onions – saute for 3-5 minutes. Add defrosted/drained spinach to pan and mix the garlic, onions and spinach together. Once blended well, pour on top of the feta and dill. Next add the lemon juice and mix everything together. Place triangle crescent rolls on clean surface and add one heaping scoop (I use a medium size Pampered Chef Scooper) of spinach mixture to each crescent roll, fold and pinch openings closed. See photos below. Place rolls on an ungreased cookie sheet, place on middle rack of oven and bake for 12-15 minutes, until rolls are golden brown. Remove and serve warm. Enjoy!
*Be sure to drain as much of the liquid out of the spinach before adding. You can use a colander, pressing the spinach with your hands or spoon.
Thanks for stopping by!
Cheers!
Dorothy
Can these be made ahead?
Lauren
Thank you for your recipe. I wish I knew how you made the shape of the crescent so perfect. I ended up shaping them like empanadas.
Carole Price
I just made these for our pre- Easter Dinner app. Had to try one before I served them of course. 🙂 They are scrumptious! Thank you for sharing this recipe! So easy ,oh soooo yummy!
Heather Behrends
Spanikopita is a dish I LOVE but always thought it was too hard to try to make myself. As a mom of 3 young boys, time is of the essence, so any recipes I make need to be simple and quick. Your version looks amazing (and do-able)!!! Thank you so much for sharing!
Anonymous
I made these tonight and they are seriously great. I subbed Wisconson cheese curds and some salt for the feta because we had a ton of it. Really wonderful. I will definitely be making these again for parties.
Anonymous
I just made these and they were fabulous! Thanks you!!!
Anonymous
Looks like a great change from phyllo. Thanks