1 (10 ounce) package frozen chopped spinach
1 (1.4 ounce) package dry vegetable soup mix
1 (8 ounce) carton low fat sour cream
1 (3 ounce) package low fat cream cheese
1 (8 ounce) can sliced water chestnuts, chopped
2 green onions, chopped
2 (8 ounce) cans crescent roll dough, divided
3 hard-cooked eggs, chopped
Preheat oven to 375 degrees F.
Thaw spinach and press to remove moisture. Blend together spinach, soup mix, sour cream, cream cheese, water chestnuts and green onions.
On a greased baking sheet, spread out 1 can of crescent roll dough into 4 separate rectangles. Spread spinach mixture on top of rectangles, then sprinkle with chopped eggs and top with remaining 4 rectangles from second can of dough. Cut each rectangle in half and seal all edges with a fork.
Bake at 375 degrees F for 20-25 minutes or until golden brown.
Serve warm as a vegetable side dish.
Nutritional analysis per serving: calories 305, protein 14 g, carbohydrates 39 g, fat 10 g (4 g saturated, 6 g unsaturated), cholesterol 97 mg, calcium 164 mg, iron 3 mg, sodium 866 mg