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!