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Beat the egg and lightly brush each crescent for a glossy, golden finish.
Bake for 12–15 minutes, or until golden brown and puffed.
Let them rest for 5 minutes before serving warm.
💡 Tips & Variations
- Add a little heat: Sprinkle in red pepper flakes for a spicy kick.
- Herb it up: Fresh dill or parsley adds a Mediterranean flair.
- Make it mini: Cut dough in half for bite-sized party apps.
- Want it extra cheesy? Add shredded mozzarella or parmesan to the filling.
- Vegan version: Use plant-based crescent dough and vegan feta.
🥂 Perfect Pairings
- Serve with a side of marinara or tzatziki for dipping.
- Pair with soup or salad for a cozy lunch.
- Excellent alongside eggs or fruit at brunch.
🧊 Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked crescents for up to 1 month. Reheat in the oven at 350°F until warm.
- Avoid microwaving if you want to keep the crescent flaky.
⭐ Final Thoughts
Spinach Feta Stuffed Crescents are proof that great food doesn’t have to be complicated. With just a handful of ingredients and a few simple steps, you’ll have a dish that looks gourmet but tastes like comfort.
These flaky, cheesy little pockets of goodness are destined to become a favorite in your rotation — whether you’re cooking for a crowd or just craving something cozy.
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