Spinach-Feta Crescents

Total Time:
1 hr
30 min
15 min
15 min

16 crescents

  • One 10-ounce package frozen chopped spinach, thawed
  • 2 ounces cream cheese, at room temperature
  • 2 ounces crumbed garlic-and-herb feta cheese (about 1/2 cup)
  • 3 scallions, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons grated Parmesan
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for working the dough
  • Two 8-ounce cans refrigerated crescent-roll dough
  • 1 large egg, beaten
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  • Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.

  • Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.

  • Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.

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