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Spanakopita Crescent Rolls


This one comes from a great food blog, at It has great how-to photos on the site. Much easier than working with phyllo!

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Rate this recipe 4.5/5 (11 Votes)
Spanakopita Crescent Rolls 1 Picture


  • 10 oz. frozen chopped Spinach, defrosted, with all excess liquid drained
  • 4 oz. Crumbled Feta
  • 3 Green Onions Chopped
  • 1 Large Clove of Garlic, minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Dry Dill Weed
  • 1 Tablespoon Lemon Juice
  • 1 tube of Crescent Rolls (8 count)


Adapted from


Step 1

Preheat oven to 350 Degrees F.

In a medium bowl, add feta and dill, set aside.

In a medium size sauce pan, heat olive oil on medium-high heat, add garlic and green onions - saute for 3-5 minutes. Add defrosted/drained spinach to pan and mix the garlic, onions and spinach together. Once blended well, pour on top of the feta and dill. Add the lemon juice and mix everything together.

Place triangle crescent rolls on clean surface and add one heaping scoop (I use a medium size Pampered Chef Scooper) of spinach mixture to each crescent roll, fold and pinch openings closed. (See photos) Place rolls on an ungreased cookie sheet, place on middle rack of oven and bake for 12-15 minutes, until rolls are golden brown. Remove and serve warm. Enjoy!

*Be sure to drain as much of the liquid out of the spinach before adding. You can use a colander, pressing the spinach with your hands or spoon.


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