Chef Kristina Rice is here to make healthy spinach pocket bites.
12 oz box frozen spinach – defrosted – squeezed and chopped
3 tablespoons of fresh chopped dill
1/2 a cup chopped fresh parsley
1 medium onion minced
5 green onions/scallions chopped
1/2 teaspoon salt
1/4 tsp garlic powder
2 tbsp fresh lemon juice
2 tbsp Dijon mustard
1/4 cup pinenuts toasted
3 tbsp melted butter
In a medium bowl Combine all ingredients except for pinenuts and butter
Set the toasted pine-nuts and melted butter aside
2 sticks refrigerator Pilsbury croissant rolls
Open and Separate each croissant triangle onto the counter
Place one heaping tablespoon of spinach mixture in the center of each triangle
Pinch each corner closed making a spinach triangle pocket leaving spinach filling peeking out the center / open slightly
Sprinkle pinenuts onto the spinach in center of triangles -drizzle butter on top of pinenuts
Bake on a ungreased cookie sheet for 12 minutes at 375°F
