Pesto Tomato Crescent Pastries

Pesto Tomato Crescent Pastries


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This appetizer has pesto, spinach, cheese, and tomato filling wrapped in a triangular pastry. The crescent pastries are tasty but light which makes them a perfect appetizer before a large meal.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

10 servings


  • 4 tablespoons pesto sauce
  • 1 cup grated parmesan cheese
  • 1 packages frozen phyllo pastry
  • 1 cup chopped tomatoes
  • 2 tablespoons olive oil
  • 8 ounces chopped spinach
  • 4 ounces gruyere cheese

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Preheat the oven to 375 degrees. Combine the spinach, pesto sauce, tomatoes, and parmesan cheese in a bowl. Then cut the phyllo pastry into 2 inch-wide strips and brush the strips with oil. Put a teaspoon of filling on the end of each strip. Next, fold the end over in a triangle to enclose the filling and continue to fold the triangle over and over until you reach the end of the pastry strip. Repeat this until you have used all the filling. Put the triangles on a baking sheet and brush them with oil before baking them for 25 minutes. Allow them to cool slightly before serving.

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