Grecian Party Squares - Pampered Chef Season's Best 2003

2 packages (8 oz each) refrigerated crescent rolls
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope (.9 oz) dry vegetable soup and dip mix
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts in water, drained and chopped
1 can (8 oz) sliced water chestnuts, drained and chopped
1 package (4 oz) crumbled feta cheese
1 garlic clove, pressed
1/4 cup ( 1 oz) grated fresh Parmesan cheese

Preheat oven to 375. Lightly grease a baking pan. Unroll one package of crescent dough across one end of baking pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations and press up sides to form a crust. Bake 10-12 minutes or until light golden brown; remove from oven to a cooling rack.

Meanwhile in a mixing bowl, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach in a colander, squeezing out as much moisture as possible; add to batter bowl. Drain artichokes and water chestnuts in colander; chop. Add artichokes, water chestnuts, feta cheese and pressed garlic to mixing bowl; mix well.

Spread spinach mixture evenly over crust. Grate Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares.

Makes 24 appetizers.