Grecian Appetizers

Delicious and easy. Great for an appetizer buffet. From dailyrecipe.com, I believe.

Ingredients

 * 1 (1.8 ounces) package dried vegetable soup mix
 * ½ cup Mayonnaise
 * ½ 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
 * ¼ cup grated Parmesan cheese

Directions

 * 1) Preheat oven to 375 °F.
 * 2) Unroll the packages of crescent dough on a 15x10" jelly roll pan.
 * 3) Lay them side by side, and press perforations together on bottom and up the sides of the pan, to form a crust.
 * 4) Bake for about 10 minutes, or until light golden brown.
 * 5) Combine dry soup mix, Mayonnaise and sour cream in a medium bowl.
 * 6) Squeeze as much liquid as possible from the thawed spinach, and add to the soup mixture.
 * 7) Chop (or pulse in a food processor) the artichoke hearts and water chestnuts. (Chop to a medium coarseness - not too fine).
 * 8) Add artichokes, water chestnuts, garlic and feta Cheese to soup mixture; combine thoroughly.
 * 9) Spread evenly over the crust.
 * 10) Sprinkle evenly with the Parmesan cheese.
 * 11) Bake 10–12 minutes, or until heated through.