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spinach and Feta Stuffed Crescent Rolls

Feta, spinach, and Greek yogurt nestled in layers of buttery, flaky crescent roll dough. Perfect for a holiday roll option!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 Rolls

Ingredients

  • 14 Ounces Classic Puff Pastry I usually buy Dufour, thawed in the refrigerator the night before
  • 10 Ounces Frozen Chopped Spinach thawed and drained of all liquid
  • 1/2 Cup Plain Non-Fat Greek Yogurt
  • 1/2 Cup Feta Cheese Crumbles
  • 1 Large Egg
  • Salt and Pepper
  • 1/2 Teaspoon Dried Oregano
  • 2 Tablespoons Butter melted

Instructions

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with a silpat or parchment paper.
  2. Make sure to add the frozen and thawed spinach to a paper towel or dish towel and squeeze the heck out of it to get any and all liquid out of it.
  3. Add the spinach, yogurt, feta, salt, pepper, and egg to a small mixing bowl. Mix well to combine.
  4. Lightly flour a work surface and a rolling pin. Unfold the pastry dough, remove the parchment, and roll out into a little bit of a wider and more even rectangle.
  5. Use a pizza cutter or knife to slice the dough in half horizontally. Then in half vertically. Then slice each half in half so you now have 8 small rectangles. Cut each rectangle in half on a diagonal to make a triangle. You should end up with 16 triangles. It should basically look like a can of store bought crescent roll dough when you are done cutting.
  6. Take about a teaspoon of the mixture and spread it over each triangle. Roll the wider end towards the smaller end to make a crescent. Place seam side down on the prepared baking pan. Continue until all 16 are prepped.
  7. Spread the melted butter over each unbaked crescent roll.
  8. Bake for 30 minutes until golden and crisp.