I made some Spanakopita Crescents for a recent gathering, and since it is time for my group's Secret Recipe Club reveal, it was serendipitous for me to make these. OK, so I was looking for any excuse to make them.
Let me fill you in on the Secret Recipe Club first. We're a group of bloggers who are assigned a blog to find and make a recipe from, and then we reveal all at a set time, that is we are to post our recipe at a certain time, all at once. I don't know about the other bloggers, but I love to see what people choose from my blog, it's always fun to see the tweaks they put on my recipes.
Hey, I can't have all the great ideas, or tweaks as it were.
And I get to explore a new blog. Which is a good thing, cause I'm then forced to look for new stuff, and while that may not always be good for my waistline, it is good when it comes to all the entertaining I do.
This month my assigned blog was Flavors by Four, a mother daughter blogging team. Which I think is so cool. I'd like to think that if my Mom was still around she would help contribute to my blog. Well, I guess she does anyway because a lot of the Danish recipes I post, I make just like Mom did.
At any rate, there were so many recipes to choose from, sigh. I've made a list of the ones I'm going to try in the near future, the Homemade Queso Dip is one, the Mini Mac Cheese Bites is another one and there are so many more to try.
But I restrained myself and made these Spanakopita Crescents to take with me the other day.
The following is the original recipe and the changes (tweaks) I made are in blue to the side.
I have to say, these were inhaled in short order, and I got a lot of compliments on them.
1 container Pillsbury crescent rolls 2 containers Pillsbury Crescent Rolls
10 oz. frozen chopped spinach (defrosted and drained)
4 oz. crumbled feta cheese 6 oz. Crumbled Feta Cheese
3 green onions chopped 1/2 Sweet Onion, diced and sweated in pan
1 large clove of garlic minced 1 clove elephant garlic, minced and sweated in pan
1 tbsp olive oil 1 tablespoon EVOO
1/2 tsp dill weed 1 tablespoon Za'atar (I could not find my Dill)
1 tbsp lemon juice I forgot the lemon juice, but I think it really could have used it
1/2 cup toasted Pine Nuts
2 eggs slightly beaten
Take out the spinach, defrost it and squeeze out the liquid. I had it in a strainer for an hour but was running out of time, so I just picked it up and squeezed out the liquid. You do want it on the dry side here. Of course I got it a little too dry, so I added a couple of slightly beaten eggs. I sweated the onions and garlic in the olive oil, just til the onions turned translucent and the garlic started to scent the air. I added it to the Spinach and Feta.
Mixed it all up together
I rolled out the dough a little, divided it into fourths, and pinched the perforations together
Just like this. And I actually used two packages of Crescent Roll dough. There was more than enough filling.
So there you have it, my Secret Recipe Club offering for this month.