Ingredients

The following ingredients have 4 Servings
  • 2 cans refrigerated crescent rolls
  • 10 ounces frozen spinach (thawed)
  • 1/2 cup yellow bell pepper (chopped)
  • 1/2 cup green bell pepper (chopped)
  • 1/2 cup yellow onion (chopped)
  • 8 ounces canned water chestnuts (chopped)
  • 1 tablespoon fresh dill
  • Zest of one lemon
  • 4 ounces feta cheese (crumbled)
  • 1/4 cup Parmesan cheese
  • 1/2 cup mayonnaise
  • 3 eggs (lightly beaten and divided)

Instruction

  • Preheat oven to 375 degrees.
  • The spinach needs to be super dry for this one, so working in batches, wring out excess water using paper towels or a tea towel. Place dry spinach in a medium mixing bowl.
  • Add bell pepper, onion, water chestnuts, dill, lemon zest, feta and parmesan cheese, mayonnaise and 2 eggs, lightly beaten, to spinach mixture. Mix until evenly combined. Set aside.
  • Line a flat cookie sheet with aluminum foil or parchment paper. Arrange crescent dough in a circle, large sides on the inside, slightly overlapping.
  • Evenly spread the spinach mixture in the center of crescent dough. Carefully fold pointed edges of dough over the spinach mixture, tucking into the bottom.
  • Brush the tops of crescent dough with remaining beaten egg.
  • Bake for 20 minutes. Tops should be a golden brown. Allow to cool slightly and then slice and serve. Enjoy!
  • If you've tried this recipe, come back and let us know how it was!