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Grecian Party Squares




Source of Recipe


Peggy Leonard Colvin


Recipe Introduction







List of Ingredients






½ Package (1.8 ounces) vegetable soup mix (1 envelope)
½ cup mayonnaise
½ cup sour cream
2 packages (8 ounces each) refrigerated crescent rolls
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 can (8 ounces) water chestnuts, drained and chopped
4 ounces crumbled feta cheese
1 clove garlic, pressed
1 ounce fresh Parmesan cheese, grated (1/4 cup)

Recipe




Preheat oven to 375. In 2-Qt. bowl, combine soup mix, mayonnaise and sour cream; set aside. Unroll 1 package of crescent dough across one end of jelly roll type pan (9 ½ x 13) with longest sides of dough across width of pan. Repeat with the remaining package of dough, filling pan. Using rolling pin or a glass roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown.

Meanwhile, drain spinach in colander squeezing out as much moisture as possible; add to bowl with soup mix, mayonnaise and sour cream. Drain chopped artichokes and water chestnuts in colander. Add artichokes, water chestnuts, feta cheese and pressed garlic to bowl; mix well, Spread spinach mixture evenly over partially baked crust. Grate Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Cut into squares with Pizza Cutter; serve.

Yield: 28 appetizer squares.