Shelly's Recipe

Grecian Party Squares

Category: Hot

2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope (.9 ounce) dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped spinach,
thawed and well drained
1 can (14 ounces) artichoke hearts in water, drained
and chopped
1 can (8 ounces) sliced water chestnuts,
drained and chopped
1 package (4 ounces) crumbled feta cheese
1 garlic clove, pressed
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 375°F. Unroll one package of crescent dough across one end of sheet. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations and press the edges to form crust. (Do not roll very thin.) Bake 10-12 minutes or until light golden brown; remove from oven to a cooling rack.

Meanwhile, combine mayonnaise, sour cream and soup mix; mix well. Squeeze spinach and add to bowl. Drain artichokes and water chestnuts and rough chop with a food chopper. Add artichokes, water chestnuts, feta cheese and garlic pressed with Garlic Press to batter bowl; mix well.

Spread spinach mixture evenly over crust. Grate Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares and serve.

Cook's Tip: One-half of a 1.7-ounce envelope dry vegetable soup and dip mix can be substituted for the .9-ounce envelope, if desired.