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
1. Preheat oven to 375.
2. Unroll one package of crescent dough across one end of 9X13 pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using a rolling pin to roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown; remove from oven.
3. Meanwhile, in a bowl, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach in small Colander, squeezing out as much moisture as possible; add to bowl. Drain artichokes and water chestnuts in colander; chop. Add artichokes, water chestnuts, feta cheese and pressed garlic to bowl; mix well.
4. Spread spinach mixture evenly over crust. Grate parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares.
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