Easy Crescent Spinach Pies Recipe




 Chopped onions/2 tablespoons instant minced onion1⁄2 Cup (8 tbs)
 Vegetable oil/Olive oil2 Tablespoon
 Frozen chopped spinach10 Ounce, thawed and squeezed to drain
 Ricotta cheese/Feta cheese1⁄3 Cup (5.33 tbs), crumbled
 Eggs1 , slightly beaten
 Pepper powder1⁄8 Teaspoon
 Refrigerated quick crescent dinner rolls16 Ounce (Preferably Pillsbury)
 Butter/Margarine4 Tablespoon, melted (Preferably Parkay)

Nutrition Facts

Serving size

Calories 100 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 44 mg

Sodium 112.6 mg4.7%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.53 g2.1%

Sugars 1.8 g

Protein 3 g6.6%

Vitamin A 25.1% Vitamin C 6%

Calcium 3.7% Iron 2.7%

*Based on a 2000 Calorie diet


Heat oven to 375°F.
In medium skillet, cook onion in oil until tender.
Remove from heat.
Stir in spinach, cheese, egg and pepper.
Separate dough into 8 rectangles; firmly press perforations to seal.
Roll each to 12x4-inch rectangle.
Cut each rectangle into three 4-inch squares.
Place 1 rounded tablespoonful spinach mixture on center of each square; fold dough over filling, forming a triangle.
Press edges with fork to seal; place on ungreased cookie sheets.
Brush with margarine.
Bake at 375°F. for 10 to 15 minutes or until golden brown.
24 turnovers.
For larger turnovers, press or roll each dough rectangle to 8x4-inch rectangle.
Cut each in half to form two 4-inch squares.
Fill each turnover with 2 tablespoonfuls spinach mixture.
Bake as directed.
16 turnovers.
To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.