Greek Spinach, Artichoke, and Feta Bites

Chef Fred
Greek Spinach, Artichoke, and Feta Bites_-1878308706739601143

8 oz. can Pillsbury refrigerated crescent dinner rolls

1 box frozen creamed spinach, precooked to box directions 

1 cup drained and fine chopped marinated artichokes

½ cup drained and fine chopped Kalamata olives

1/3 cup marinated sun dried tomatoes, fine chopped

½ cup crumbled Feta cheese

3 cloves minced garlic

½ tsp. dry dill

Basic Preparation

Pre heat your oven to 375 degrees. Spray a 24 opening mini muffin pan with release and set aside. Carefully unwrap, unroll the crescent pieces. Press all of the seams together and separate into two 12” x 8” rectangles. Pre mark each sheet so you end up with four rows by six rows. Now, carefully score all of the marks and separate into 24 squares per sheet. Press the first 24 squares into the muffin openings, coming up the sides about three quarters of the way. Set the muffin pan aside while you prepare the filling.


In a medium bowl, combine the chopped artichoke, chopped Kalamata olives, chopped sun dried tomatoes, minced garlic, crumbled Feta, and dry dill. Mix well to combine evenly. This mixture is at its best if you cover and refrigerate overnight before continuing.

Place about ½ teaspoon full of the cooked creamed spinach on top of the raw pastry in each muffin opening. Now, top the spinach with a generous spoon full of the artichoke mixture. Place the muffin pan in your preheated oven and bake for 13 minutes, or until golden brown on the pastry edges. Remove from the oven and rest for 1 minute. Move the hot appetizers to a serving plate and repeat the entire process with the remaining pastry squares and fillings .These are best served warm!  

Yield: 24 servings (2 per guest, 48 total pieces)

Prep Time: 20 minutes

Cook Time: 13 minutes



Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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