Ingredients
4
tablespoons butter
1/2
cup chopped onion
1
box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 1/2
teaspoons dill weed
1
tablespoon Pillsbury BEST® All Purpose Flour
1
cup crumbled feta cheese (4 oz)
2
eggs, slightly beaten
1/2
teaspoon garlic powder
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup sliced almonds
1
jar (12 oz) apricot preserves
1/4
cup cider vinegar
3/4
teaspoon crushed red pepper
Preparation
Heat oven to 375°F. In 2-quart saucepan over medium heat, melt 3 tablespoons of the butter. Add onion; cook and stir until softened, about 3 minutes. Stir in spinach, dill weed and flour. Cook an additional 5 minutes or until most of the liquid is absorbed. Remove from heat; stir in feta cheese, eggs, garlic powder, salt and pepper. Set aside.
Lightly spray 13x9-inch glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll 1 dough sheet in bottom of dish, stretching slightly to fit. Spread spinach mixture over dough. Unroll remaining dough sheet; stretch slightly and place over spinach mixture.
In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 seconds or until melted. Brush butter over top of dough; sprinkle with almonds.
Bake 19 to 24 minutes or until filling is set and top is golden brown. Cool 5 minutes.
Meanwhile, to make sauce, in 1-quart saucepan over medium heat, cook apricot preserves, vinegar and crushed red pepper. Bring to a boil; reduce heat to low and continue cooking until slightly thickened, 4 to 5 minutes, stirring frequently.
To serve, cut spanakopita into 8 squares. Place squares on individual plates; drizzle each with warm sauce.
