Sunday, October 3, 2010

Absolutely Delish- Grecian Party Squares!

This appetizer has been one of my favorites for a few years; my mom used to have Pampered Chef parties and the sales lady that would be there would always have these for everyone to try. Normally I'm pretty picky about food and refuse to eat spinach (Popeye, I am not!); but these are amazing and the spinach just blends in so well with the other flavors, I don't even notice it. We made these over the weekend when we had family visiting and I've been enjoying them!

Here's the recipe (do note, they are telling you to use specific cookware or baking items, this is just because they want you to buy them at the parties. Your normal cookware will be just fine):

Grecian Party Squares

2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope (.9 ounce) dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 package (4 ounces) crumbled feta cheese
1 garlic clove, pressed
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 375°F. Unroll one package of crescent dough across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Baker's Roller(TM), roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown; remove from oven to Stackable Cooling Rack.

Meanwhile, in Classic Batter Bowl, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach in small Colander, squeezing out as much moisture as possible; add to batter bowl. Drain artichokes and water chestnuts in colander; chop with Food Chopper. Add artichokes, water chestnuts, feta cheese and garlic pressed with Garlic Press to batter bowl; mix well.

Spread spinach mixture evenly over crust. Using Deluxe Cheese Grater, grate Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares with Utility Knife. Serve using Mini-Serving Spatula.

Yield: 24 appetizers

Nutrients per serving: (1 square): Calories 150, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 4 g, Sodium 360 mg, Fiber 2 g

Cook's Tip: One-half of a 1.7-ounce envelope dry vegetable soup and dip mix can be substituted for the .9-ounce envelope, if desired.

Source: Pampered Chef

They will look like this once you get them all cut up and ready to serve. This is not my picture, it was found on a Google search so credit goes to that person!

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