greek snack pockets

Cup or so of Baby Spinach
1 small container of Marinated Artichoke hearts
8 oz of Feta Cheese
Seasonings to taste
1 pkg of Unsectioned Pillsbury Croissants dough

Chop spinach and artichoke hearts and mix with feta chese Cut dough into rectangles.  Place cheese and veggie mixture into the centers of rectangles and pinch edges together to make pockets.
Bake till dough has turned into brown crust
Serve
1 pkg makes about 6