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Greek Spinach Feta Pockets Recipe


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     Greek Spinach Feta Pockets

Category   Appetizers
Sub Category   None
Servings   4
Preptime   10 mins.

1 13.8 oz. can refrigerated pizza crust dough
1 8-oz. container spinach and artichoke dip
1/2 Cup crumbled feta cheese
1/2 Cup chopped black olives (kalamata or Spanish)
Parmesan cheese (optional)

Preheat oven to 400F. Coat baking sheet with nonstick cooking spray; set aside. Remove dough from container, unroll and lay flat on floured work surface. Using a rolling pin, flatten into a thin square. Cut into 4 smaller, equal-size squares.
Place each piece of dough on prepared baking sheet. Spread about 2 tablespoons of the spinach dip in the center of each square (to within 1 inch of edges).
Sprinkle 2 tablespoons each feta cheese and olives over spinach dip on each piece of dough. Fold all 4 corners of each piece of dough to the middle, pinching together where corners meet in the center.
Bake 12 minutes or until crust is golden brown and puffy, and mixture inside is hot and bubbly. Serve hot. Sprinkle with Parmesan cheese, if desired.

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