Spanakopita Crescents Name: Jenn Miller Base: Maxwell AFB Recipe: Ingredients 1 large onions 1/2 cup chicken stock 1 tablespoon dried dill 1 (400 g) packages frozen chopped spinach, drained 3/4 cup feta cheese, crumbled 3 (8 ounce) cans refrigerated crescent dinner rolls ( Pillsbury) Directions 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.