You can make the crust for this appetizer ahead of time. Just before serving, fill with the delicious vegetable mixture and bake just a few minutes longer until heated through.
1 envelope (40 g) vegetable soup mix 2 cup mayonnaise, regular or light 2 cup sour cream, regular or light 2 pkg (235g each) refrigerated crescent rolls 1 pkg (300 g) frozen chopped spinach, thawed and squeezed to drain 1 can (14 oz/398 ml) artichoke hearts in water, drained and chopped 1 can (8 oz/227 g) water chestnuts, drained and chopped 4 oz feta cheese, crumbled (1 cup/250ml) 1 garlic clove, pressed 1 oz fresh Parmesan cheese, grated (1/4cup/50 ml)
Preheat oven to 375 F. Combine soup mix, mayonnaise and sour cream; set aside. Unroll crescent dough into 4 rectangles; lay across pan with longest sides of dough across shortest side of pan, filling pan. Roll dough to seal perforations and press up sides of pan to form crust. Bake 10-12 minutes or until light golden brown.
Meanwhile, drain spinach in small colander squeezing out as much moisture as possible; add to batter bowl. Drain artichokes and water chestnuts in colander; chop both. Add artichokes, water chestnuts, feta cheese and pressed garlic to batter; mix well.
Spread spinach mixture evenly over partially baked crust. Spread grated Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Cut into squares; serve.
Yield: 28 appetizer squares
Per square: 120 calories; 3 g protein; 8 g fat; 10g carbohydrates
