Spanakopita Crescents

My favorite night at the diner in our town is Greek Night.  Every Tuesday you can have your choice of delicious Greek dishes along with a Greek salad loaded with feta cheese, olives and stuffed grape leaves with baklava for dessert.  I just can't get enough Greek food.  I made these as a Thanksgiving appetizer and they were all gone in a few minutes.  This is a good appetizer to make for your holiday party.  The recipe is from Sweet Little Bluebird.   

Ingredients:
1 container Pillsbury crescent rolls
10 oz. frozen chopped spinach (defrosted and drained)
4 oz. crumbled feta cheese
3 green onions chopped
1 large clove of garlic minced
1 tbsp olive oil
1/2 tsp dill weed
1 tbsp lemon juice

Directions:
Preheat oven to 350 degrees.
In a medium bowl, add feta cheese and dill and set aside.
In a medium saucepan, heat olive oil on medium heat and add onions and garlic and saute for 3 minutes.

Drain as much liquid out of the spinach as you can by either using a sieve or pressing the water out with your hands or a spoon.  Add defrosted and drained spinach to the pan and mix the garlic, onions, and spinach together.

Once blended well, add feta cheese and dill to mixture.  Next add lemon juice and mix everything together.

Place crescents rolls on clean surface and add one tablespoon of spinach mixture to each roll.

Fold over topping and pinch all openings closed.  Place rolls on ungreased cookie sheet.  Bake for 12-14 minutes or until rolls are golden brown.  Serve warm.

Enjoy!  Susan

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