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Easy Crescent Spinach Pies

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Anonymous (not verified)
Ingredients
  Chopped onions/2 tablespoons instant minced onion 1⁄2 Cup (8 tbs)
  Vegetable oil/Olive oil 2 Tablespoon
  Frozen chopped spinach 10 Ounce, thawed and squeezed to drain
  Ricotta cheese/Feta cheese 1⁄3 Cup (5.33 tbs), crumbled
  Eggs 1 , slightly beaten
  Pepper powder 1⁄8 Teaspoon
  Refrigerated quick crescent dinner rolls 16 Ounce (Preferably Pillsbury)
  Butter/Margarine 4 Tablespoon, melted (Preferably Parkay)
Directions

Heat oven to 375°F.
In medium skillet, cook onion in oil until tender.
Remove from heat.
Stir in spinach, cheese, egg and pepper.
Separate dough into 8 rectangles; firmly press perforations to seal.
Roll each to 12x4-inch rectangle.
Cut each rectangle into three 4-inch squares.
Place 1 rounded tablespoonful spinach mixture on center of each square; fold dough over filling, forming a triangle.
Press edges with fork to seal; place on ungreased cookie sheets.
Brush with margarine.
Bake at 375°F. for 10 to 15 minutes or until golden brown.
24 turnovers.
TIPS:
For larger turnovers, press or roll each dough rectangle to 8x4-inch rectangle.
Cut each in half to form two 4-inch squares.
Fill each turnover with 2 tablespoonfuls spinach mixture.
Bake as directed.
16 turnovers.
To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Pie
Servings: 
24

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