Best Spinach Feta Crescents Recipes

Spinach Feta Crescent Rolls Recipe - (4.2/5) image

Provided by Keeka

Number Of Ingredients 8

3 ounces fresh baby spinach, chopped
2 ounces black olives, finely diced (Optional)
4 ounces feta cheese, crumbled
4 ounces mozzarella cheese, shredded
1/4 teaspoon red pepper flakes
Dash salt and pepper
2 tubes crescent rolls
1 egg white, beaten

Steps:

Preheat oven to 350°F. Put spinach and olives in a large mixing bowl. Add feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set aside. Unroll the crescent dough and divide into triangles. Using a spoon, place small heaps of spinach mixture on the wide part of the dough triangle. Roll them up and place them on a greased cookie sheet. Brush lightly with the egg white. Bake 15 minutes or until golden brown. Serve immediately or at room temperature.

Spanakopita Crescents image

Provided by kelycarter_

Categories Breads

Time 42m

Yield 48 crescents

Number Of Ingredients 6

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)

Steps:

Dice Onion into small pieces.
Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent.
Add Dill and Spinach, continue to cook until all liquid is evaporated.
Remove Spinach and Onion mixture from heat and allow to cool.
Once cooled, stir in Feta Cheese into filling mixture.
Open packages of Crescent Rolls and unroll onto cutting board.
Using a pizza cutter or a knife, cut each Crescent into 2
Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling.
Place Cresents 3 inches apart on an ungreased cookie sheet.
Bake at 425 for 12 - 14 minutes until golden brown.
*filling may be prepared and refrigerated up to 2 days in advance.
** Cresents may be baked earlier in the day and then reheated before serving.