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Grecian Appetizers

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“Delicious and easy. Great for an appetizer buffet. from, I believe.”
28 squares

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Unroll the packages of crescent dough on a 15x10" jelly roll pan.
  3. Lay them side by side, and press perforations together on bottom and up the sides of the pan, to form a crust.
  4. Bake for about 10 minutes, or until light golden brown.
  5. Combine dry soup mix, mayonnaise and sour cream in a medium bowl.
  6. Squeeze as much liquid as possible from the thawed spinach, and add to the soup mixture.
  7. Chop (or pulse in a food processor) the artichoke hearts and water chestnuts.
  8. (Chop to a medium coarseness- not too fine).
  9. Add artichokes, water chestnuts, garlic and feta cheese to soup mixture; combine thoroughly.
  10. Spread evenly over the crust.
  11. Sprinkle evenly with the Parmesan cheese.
  12. Bake 10-12 minutes, or until heated through.

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