Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 6 oz feta cheese, crumbled
  • 2 oz cream cheese, softened
  • 1 tsp garlic powder
  • 0.5 tsp dried dill
  • 0.25 tsp black pepper
  • 16 oz refrigerated crescent dough (2 cans)
  • 1 large egg
  • 1 tbsp water
  • 1 tsp sesame seeds

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A hot oven is vital for the oven spring that makes the dough puff up.
  2. Dehydrate the 10 oz of thawed spinach by squeezing it in a towel until bone dry.
  3. Combine the dry spinach, 6 oz feta, 2 oz cream cheese, 1 tsp garlic powder, 0.5 tsp dill, and 0.25 tsp pepper in a bowl.
  4. Unroll the 16 oz of crescent dough and separate it into triangles along the perforated lines.
  5. Portion a rounded tablespoon of the spinach mixture onto the wide end of each dough triangle.
  6. Roll the dough up, starting from the wide end and moving toward the point. Note: Don't roll too tightly or the center won't bake through.
  7. Arrange the rolls on a parchment lined baking sheet, leaving at least 2 inches between them.
  8. Whisk the 1 large egg with 1 tbsp water and brush it liberally over the tops and sides.
  9. Sprinkle the 1 tsp of sesame seeds evenly over the damp egg wash.
  10. Bake for 12 minutes until the pastry is deep golden and the cheese is sizzling.