SPINACH FETA STUFFED CRESCENTS

SPINACH FETA STUFFED CRESCENTS

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  • Optional – Brush with Egg Wash:
    Beat the egg and lightly brush each crescent for a glossy, golden finish.
  • Bake:
    Bake for 12–15 minutes, or until golden brown and puffed.
  • Cool & Serve:
    Let them rest for 5 minutes before serving warm.

    • πŸ’‘ Tips & Variations

    • Add a little heat: Sprinkle in red pepper flakes for a spicy kick.
    • Herb it up: Fresh dill or parsley adds a Mediterranean flair.
    • Make it mini: Cut dough in half for bite-sized party apps.
    • Want it extra cheesy? Add shredded mozzarella or parmesan to the filling.
    • Vegan version: Use plant-based crescent dough and vegan feta.

    πŸ₯‚ Perfect Pairings

    • Serve with a side of marinara or tzatziki for dipping.
    • Pair with soup or salad for a cozy lunch.
    • Excellent alongside eggs or fruit at brunch.

    🧊 Storing & Reheating

    • Fridge: Store leftovers in an airtight container for up to 3 days.
    • Freezer: Freeze baked crescents for up to 1 month. Reheat in the oven at 350Β°F until warm.
    • Avoid microwaving if you want to keep the crescent flaky.

    ⭐ Final Thoughts

    Spinach Feta Stuffed Crescents are proof that great food doesn’t have to be complicated. With just a handful of ingredients and a few simple steps, you’ll have a dish that looks gourmet but tastes like comfort.

    These flaky, cheesy little pockets of goodness are destined to become a favorite in your rotation β€” whether you’re cooking for a crowd or just craving something cozy.

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