Spinach, Artichoke and Feta Bites

Spinach, Artichoke and Feta Bites

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  • Prep Time


  • Total Time


  • Servings



  • 1

    box (10 oz) Green Giant™ frozen creamed spinach

  • 1

    can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet

  • 1

    jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry

  • 2

    tablespoons drained chopped oil-packed sun-dried tomatoes

  • ¼

    cup crumbled feta cheese


Heat oven to 375 degrees F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box. If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough. Gently press squares into mini muffin cups and three-fourths of the way up sides. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup. Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.


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