Welcome to my kitchen, where I’m sharing my recipe for Spanakopita Crescents! This delicious dish is a twist on the classic Greek recipe, Spanakopita, which is a savory pie filled with spinach and feta cheese. By using crescent rolls instead of phyllo dough, this recipe is easier and faster to make, but still has all the delicious flavors of the original dish.
If you’re a fan of feta cheese, spinach, and savory pastries, then you’re going to love this recipe. It’s perfect for a party appetizer, a family dinner, or even a quick snack. The combination of the flaky crescent roll, the creamy spinach and feta filling, and the hint of dill make for a mouthwatering treat that you won’t be able to resist.
So, come on into my kitchen and let’s get cooking!
Why You’ll Love This Recipe
If you’re looking for a delicious and easy spanakopita recipe, look no further than these spanakopita crescents! These savory pastries are a fun twist on the traditional Greek dish, combining the flavors of spinach and feta cheese in a flaky crescent roll dough.
One of the best things about this recipe is how simple it is to make. With just a handful of ingredients and a few easy steps, you can have a batch of warm, golden-brown spanakopita crescents ready to serve in no time. And because they’re made with pre-made crescent dough, there’s no need to spend hours rolling out filo pastry or making your own dough from scratch.
But just because they’re easy to make doesn’t mean they lack flavor. The combination of tangy feta cheese and earthy spinach creates a rich and satisfying filling that’s perfect for a quick snack, a party appetizer, or even a light lunch.
These spanakopita crescents are also incredibly versatile. You can customize the recipe to suit your taste by adding other ingredients like chopped onions or dried dill, or by swapping out the spinach for other greens like kale or swiss chard. And if you’re feeling creative, you can even experiment with different shapes and sizes, like making bite-sized spanakopita pinwheels or a larger crescent ring for a crowd.
So whether you’re a fan of traditional Greek cuisine or just love a good savory pastry, these spanakopita crescents are sure to become a new favorite in your recipe collection. With their crispy, flaky crust and rich, flavorful filling, they’re the perfect combination of comfort and convenience.
Before we start, let’s gather all the ingredients we’ll need. Don’t worry, you probably have most of them in your kitchen already. For this Spanakopita Crescents Recipe, we will need the following ingredients:
- 10 oz frozen chopped spinach, defrosted and drained
- 4 oz crumbled feta cheese
- 3 green onions, thinly sliced
- 1/2 medium-sized onion, finely chopped
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
- 2 tablespoons olive oil
- 1 package (8 oz) crescent roll dough
- 1 egg, beaten
- Sesame seeds (optional)
Make sure to defrost the spinach and drain it well to remove any excess liquid. You can use paper towels or a clean kitchen towel to squeeze out the liquid. The green onions add a nice flavor and color to the recipe, but you can also use regular onions if you prefer. The feta cheese crumbled into small pieces will give the crescents a tangy and salty taste. The dried dill, black pepper, and olive oil will add a nice aromatic flavor to the filling. We will be using crescent roll dough to wrap the filling and bake to perfection. Don’t forget to beat the egg and brush it over the crescents before baking to give them a nice golden color. You can also sprinkle sesame seeds on top for added texture and taste.
The Recipe How-To
Now, let’s get to the good stuff – how to make these delicious Spanakopita Crescents! Follow these simple steps to achieve the perfect blend of spinach, feta cheese, and flaky crescent roll dough.
- 1 package (10 oz) frozen chopped spinach, defrosted and drained
- 4 oz crumbled feta cheese
- 3 green onions, chopped
- 1/2 tsp dried dill
- 1/4 cup olive oil
- 1 package (8 count) crescent rolls
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- In a medium-size bowl, combine the defrosted and drained spinach, crumbled feta cheese, chopped green onions, dried dill, and olive oil. Mix well until all ingredients are evenly distributed.
- Open the crescent roll package and separate the triangles.
- Spoon approximately 2 tablespoons of the spinach mixture onto the center of each crescent roll triangle.
- Roll each crescent roll up starting from the wider end and finishing with the narrow end underneath.
- Place the spanakopita crescents onto the baking sheet, leaving a bit of space between each crescent to allow for expansion.
- Optional: brush the tops of the crescents with a bit of olive oil for extra crispiness.
- Bake in the preheated oven for 12-15 minutes, or until the crescents are golden brown and flaky.
- Remove from the oven and allow the spanakopita crescents to cool for a few minutes before serving.
These spanakopita crescents are best served warm and fresh out of the oven. They make for a fabulous appetizer or snack, and can even be enjoyed as a light lunch or dinner with a side salad.
Tips for Perfect Results:
- Make sure to drain the excess liquid from the defrosted spinach to prevent a soggy filling.
- If you prefer a puffier and flakier crescent, try using crescent dough instead of crescent rolls.
- For a fun twist on the classic recipe, try adding artichoke hearts or sun-dried tomatoes to the spinach mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) for 5-7 minutes or until heated through.
Now that you know how to make these easy spanakopita crescents, impress your guests at your next party or enjoy them as a tasty snack any time of the day.
Substitutions and Variations
If you’re looking to switch up the flavors of these spanakopita crescents, there are a few substitutions and variations you can try. Here are some ideas:
– Cheese: While feta cheese is the traditional choice for spanakopita, you can experiment with other types of cheese as well. Try using crumbled goat cheese, grated Parmesan cheese, or shredded mozzarella cheese for a different flavor profile.
– Greens: If you don’t have frozen chopped spinach on hand, you can use fresh spinach instead. Simply chop the spinach and sauté it with some onion and garlic until it wilts. You can also use kale, Swiss chard, or collard greens in place of the spinach for a different taste.
– Herbs: In addition to dried dill, you can add other herbs to the filling mixture for added flavor. Try using fresh parsley, cilantro, or mint for a burst of freshness.
– Crescent rolls: If you can’t find crescent roll dough at your local grocery store, you can make your own with a recipe. Alternatively, you can use phyllo dough or puff pastry instead for a different texture.
– Add-ins: For a heartier version of these crescents, you can add some cooked and crumbled bacon or sausage to the filling mixture. You can also mix in some chopped sun-dried tomatoes or roasted red peppers for added flavor.
No matter what substitutions or variations you try, these spanakopita crescents are sure to be a hit at your next gathering. Don’t be afraid to get creative and make this recipe your own!
Serving and Pairing
These Spanakopita Crescents are the perfect appetizer for any occasion. They are flaky, buttery, and packed with flavor, making them a favorite amongst everyone. The crescents are best served warm, straight out of the oven, with a side of apricot sauce or tzatziki sauce for dipping. The sweetness of the apricot sauce complements the savory flavor of the crescents, while the tanginess of tzatziki sauce adds a refreshing kick.
In addition to being a great appetizer, Spanakopita Crescents can also be served as a side dish. They pair well with grilled meats, roasted vegetables, or a simple Greek salad. The buttery flavor of the crescents and the salty tang of the feta cheese make them a great addition to any meal.
If you’re hosting a party or gathering, consider serving these crescents alongside other Greek-themed appetizers such as hummus, stuffed grape leaves, or Greek-style meatballs. They also pair well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
These Spanakopita Crescents are sure to be a hit at any gathering or meal. They are easy to make, delicious, and versatile, making them a must-try recipe for any occasion.
Make-Ahead, Storing and Reheating
These Spanakopita Crescents are perfect for making ahead of time, especially if you’re planning to serve them at a party or gathering. You can make the filling and roll them into crescents a few hours ahead of time, then cover and refrigerate until you’re ready to bake them.
If you have any leftover Spanakopita Crescents, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes until heated through.
You can also freeze these crescents for later use. To freeze, place unbaked crescents on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a resealable freezer bag and store in the freezer for up to 2 months. When ready to bake, simply place them on a baking sheet and bake in a preheated 350°F oven for 20-25 minutes or until golden brown and crispy.
If you’re planning to serve these Spanakopita Crescents at a party, consider making a double or triple batch and freezing them ahead of time. This way, you’ll have a delicious appetizer ready to go whenever you need it.
Overall, these Spanakopita Crescents are a versatile and delicious appetizer that can be enjoyed fresh out of the oven or reheated later on. Whether you’re serving them at a party or enjoying them as a snack, they’re sure to be a hit!
Tips for Perfect Results
When making Spanakopita Crescents, there are a few tips and tricks I have learned over the years to ensure a perfect result every time. Here are my top tips for making the best Spanakopita Crescents:
1. Drain Excess Liquid from Spinach:
To prevent the Spanakopita Crescents from becoming soggy, it is essential to drain excess liquid from the spinach. After defrosting the frozen chopped spinach, I use a cheesecloth or a fine-mesh strainer to squeeze out all the excess liquid. This step is crucial to achieve the right consistency of the filling.
2. Use Crescent Rolls:
I have tried making Spanakopita using other dough, but I always come back to crescent rolls. They are the perfect choice for this recipe, as they are light, fluffy, and have a buttery flavor. You can use homemade crescent roll dough or store-bought ones, depending on your preference.
3. Don’t Overstuff the Crescent Rolls:
It’s tempting to overstuff the crescent rolls with the spinach and feta filling, but it’s best to resist the urge. Overstuffing the crescent rolls can cause them to burst open while baking. Instead, use a tablespoon to measure the filling and spread it evenly on the crescent rolls.
4. Brush with Olive Oil:
Brushing the Spanakopita Crescents with olive oil before baking gives them a beautiful golden brown color and a crispy texture. I recommend using a pastry brush to apply the olive oil evenly on the crescent rolls.
5. Bake on a Baking Sheet:
To get the best results, I always bake the Spanakopita Crescents on a baking sheet. A baking sheet allows the crescent rolls to bake evenly, and it’s easy to remove them from the sheet once they are done.
By following these tips, you can make puffier, flaky, and delicious Spanakopita Crescents that your family and friends will love.
Before you start making the Spanakopita Crescents, let me address some frequently asked questions to help you get the best results. In this section, I’ll answer some common queries regarding the ingredients, the recipe steps, and the possible variations you can make. So, let’s dig in!
Can you use crescent dough instead of puff pastry?
If you’re in a pinch and don’t have puff pastry on hand, don’t worry! You can easily substitute it with crescent roll dough. First, take the dough out of the package and lay it flat on a baking sheet. Give it a good roll with a rolling pin until it’s in a rectangular shape. With this simple substitution, you can make any recipe that requires puff pastry with ease.
Why is my spanakopita soggy on the bottom?
One of the biggest culprits for soggy spanakopita are the ingredients, specifically the spinach and ricotta cheese. To avoid this, it’s important to ensure that the spinach is properly wilted and all excess moisture has been removed from the skillet. If you want to take extra precautions, you can even refrigerate the spinach, uncovered, to allow it to dry out even more. By doing so, you can prevent any excess moisture from ruining the texture of your dish.
How to make Trader Joe’s spanakopita?
When it comes to making these delectable pastries, the cooking process is fairly simple and straightforward. All you have to do is pop them in the oven for about 20 minutes and you’ll be good to go. However, it’s important to keep in mind that using aluminum foil to cover your baking sheet can make a big difference. Trust me, I’ve learned the hard way that skipping this step can lead to a sticky situation where your pastries end up stuck to the pan.
Can I use crescent rolls instead of dough?
Looking for an alternative to traditional pizza dough? Consider using crescent roll dough instead! This versatile dough has a soft, foldable crust that pairs perfectly with a wide variety of pizza toppings. For an even flakier texture, you can use puff pastry instead of crescent roll dough. So why not switch things up and try making a pizza with crescent roll dough for a deliciously different twist on a classic dish?
In conclusion, these Spanakopita Crescents are the perfect appetizer for any occasion. They are easy to make, delicious, and versatile. You can use crescent roll dough, phyllo dough, or even puff pastry to make them. The combination of spinach and feta cheese is a match made in heaven, and the addition of dill and green onions adds a burst of flavor to every bite.
Whether you’re hosting a dinner party, a potluck, or just looking for a tasty snack, these Spanakopita Crescents are sure to be a crowd-pleaser. They are also a great way to introduce your friends and family to Greek cuisine.
So, next time you’re in the mood for a tasty and easy appetizer, give these Spanakopita Crescents a try. They are sure to become a staple in your recipe book.
Spanakopita Crescents Recipe
- 1 large onion
- 1/2 cup chicken stock
- 1 tablespoon dried dill
- 1 (400 g) package frozen chopped spinach, drained
- 3/4 cup feta cheese, crumbled
- 3 (8 ounce) cans refrigerated crescent dinner rolls (Pillsbury)
- Dice Onion into small pieces.
- Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent.
- Add Dill and Spinach, continue to cook until all liquid is evaporated.
- Remove Spinach and Onion mixture from heat and allow to cool.
- Once cooled, stir in Feta Cheese into filling mixture.
- Open packages of Crescent Rolls and unroll onto cutting board.
- Using a pizza cutter or a knife, cut each Crescent into 2
- Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling.
- Place Cresents 3 inches apart on an ungreased cookie sheet.
- Bake at 425 for 12 - 14 minutes until golden brown.
- *filling may be prepared and refrigerated up to 2 days in advance.
- ** Cresents may be baked earlier in the day and then reheated before serving.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.