Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Soup | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (1.8 ounces) package dried vegetable soup mix
- 1/2 cup mayonnaise
- 1/2 cup sour cream (light is OK)
- 2 (8 ounces) packages refrigerated crescent dinner rolls (reduced-fat OK)
- 1 (10 ounces) package frozen chopped spinach, thawed and drained
- 1 (8 ounces) can water chestnuts, drained
- 1 (14 ounces) can artichoke hearts, drained
- 4 ounces feta cheese, crumbled
- 1 clove garlic, minced
- 1/4 cup grated parmesan cheese
- =
Directions
Preheat oven to 375.
Unroll the packages of crescent dough on a 15x10" jelly roll pan.
Lay them side by side, and press perforations together on bottom and up the sides of the pan, to form a crust.
Bake for about 10 minutes, or until light golden brown.
Combine dry soup mix, mayonnaise and sour cream in a medium bowl.
Squeeze as much liquid as possible from the thawed spinach, and add to the soup mixture.
Chop (or pulse in a food processor) the artichoke hearts and water chestnuts.
(Chop to a medium coarseness- not too fine).
Add artichokes, water chestnuts, garlic and feta cheese to soup mixture; combine thoroughly.
Spread evenly over the crust.
Sprinkle evenly with the Parmesan cheese.
Bake 10-12 minutes, or until heated through.