Spanakopita Crescents

"These are so yummy and so amazingly easy to prepare. They are very similar to those delicious Greek Spinach and Feta pies. They are always a hit at my parties!"
photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by PalatablePastime photo by PalatablePastime
photo by Kennasmommy photo by Kennasmommy
photo by Kennasmommy photo by Kennasmommy
Ready In:
48 crescents




  • Dice Onion into small pieces.
  • Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent.
  • Add Dill and Spinach, continue to cook until all liquid is evaporated.
  • Remove Spinach and Onion mixture from heat and allow to cool.
  • Once cooled, stir in Feta Cheese into filling mixture.
  • Open packages of Crescent Rolls and unroll onto cutting board.
  • Using a pizza cutter or a knife, cut each Crescent into 2
  • Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling.
  • Place Cresents 3 inches apart on an ungreased cookie sheet.
  • Bake at 425 for 12 - 14 minutes until golden brown.
  • *filling may be prepared and refrigerated up to 2 days in advance.
  • ** Cresents may be baked earlier in the day and then reheated before serving.

Questions & Replies

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  1. I thought these were very good, just for personal taste I might like a heavier ratio of feta cheese. But the seasoning on the spinach was very nice and tasty! Thanks so much for posting!!!
  2. OMG! These are awesome! I love spanikopita but absolutely hate making it, this was so easy. I cut everything in the recipe in half except I used the full tbs. of dill, I also used one can of crescents and didn't cut the triangles in half. They were so, so good! When I do them as appetizers for several people I will cut the crescents in half but when it's just us it's just easier to do them whole. Regardless, I will definitely be making them again and agian, thanks for posting!
  3. I made these for a book club dinner last night and they were enjoyed by all! I used a 14 oz can of spinach instead of frozen. I also didnt drain and added dried chicken stock to the juice. Everything else remained the same. Thanks for sharing:) Even my 10 yr old liked these!
  4. These were fantastic! I omitted the stock and sauteed the spinach and onions in olive oil, left out the dill, and added a bit of garlic powder for an extra pop of flavor. All in all these took about 20 minutes to make, and were completely eaten up 5 minutes after that!
  5. THESE WERE FABULOUS! I had a Greek-themed dinner last night and these were a hit. I used veggie stock instead of chicken and almost 2 tablespoons of dill. I also added salt and pepper and probably 1/4 cup water once I added the spinach, it was really dry at first. I made the filling the day before and it worked perfectly. Thank you!


My secret indulgence? Grocery Shopping. I can literally spend hours roaming up and down the aisles of a Supermarket. Sound crazy? Not if you're a self described "Foodie" like me. I am fortunate enough to live in the city of Vancouver, British Columbia. The food community here is very rich in diversity, which has allowed me to sample tasty treats from all over the planet right here at home. Aside from the Supermarket, there are tons of smaller Ethnic Grocery Stores, Butcher shops and Bakeries here in the city. Vancouver is also home to the Granville Island Public Market - a food lovers haven! Imagine over 100 fresh produce, local seafood, speciatly meat and gourmet shops all in the same building... no wonder I love cooking so much! <a href=""> <img src="" width="300"height="250"border="0" alt="Cooking With Wine"></a>
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