Categories: Appetizer, Greek

Ingredients

• 1/2 pkg (8oz.) veggie soup
• 1/2 cup mayo
• 1/2 cup sour cream
• 2 pkgs (8oz) refrig crescent rolls
• 1 pkg (10oz) fr chopped spinach (thaw, squeeze, drain)
• 1 can (oz) water chestnuts, drained and chopped
• 4 oz crumbled feta cheese
• 1 clove fresh pressed garlic
• 1 oz fresh parm cheese, grated (1/4 cup)

Directions

1. Preheat oven to 375

2. In bowl, combine soup mix, mayo and sour cream; set aside.

3. Unroll crescent rolls across one end of pan, w/ longest sides of dough across width of pan, until pan is filled.

4. Roll dough to seal perforation and press sides up to form crust.

5. Bake 8-9 mins or until LIGHT golden brown.

6. Add drained spinach to bowl.

7. Add artichokes and water chestnuts, feta and garlic to bowl; mix well.

8. Spread spinach mixture evenly over partially baked crust.

9. Grate par over filling

10. Bake 9-12 mins or until heated through.

11. Cut into squares.

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