Greek Spinach Cheese Bake / good Appy or Party offering
A good side or light lunch. Make crust for this flavor-packed dish day-ahead.
Ing 2-8 oz tubes crescent rolls 10 oz pkg frozen chp spinach, thawed 14 oz can artichoke hearts in water, drained 8 oz can sliced water chestnuts, drained 4 oz feta cheese, crumbled 1 pressed gar/cl, 1/2 cup ea mayo/sour cream 1/2 1.7-oz env dry vegetable soup mix 1/4 c Parm
Directions Unroll one package of crescent dough across one end of sheetpan w/ longest sides of dough across width of pan. Repeat w/ rest dough. Roll dough to seal perforations and press up sides. Bake 375 deg 12-14 min light golden brown; remove from oven to rack.
Line small colander with p/towels. Add spinach; wrap in paper towels and press almost dry. Filling: Combine spinach, chp artichokes, chp water chestnuts, feta, mayo, sour cream, soup mix, pressed garlic; mix well. Spread over crust. Grate Parm over filling. Bake 375 deg 12-14 min til crust is deep golden brown. Cut into squares to serve.