Preheat the oven to 350 (or the temperature stated on the directions of your can of refrigerated crescent rolls).

Melt a small pat of butter - about a tablespoon - in a pan on the stove over medium heat. Once the butter is melted, throw in three handfuls (about 3 cups) of fresh spinach leaves and stir the leaves for about 4-5 minutes or until they're wilted. Remove from heat and set aside.

Roll out a crescent roll and spread a thin layer of pesto on the thick part of the roll.

Add a teaspoon or two of the wilted spinach.

Top it off with a few crumbles of Feta cheese.

Wrap the skinny, pointed part of the crescent roll over the filled part and tuck it underneath the roll.

Fold up the two other corners to the top to make somewhat of a triangle shape. Give the corner openings a little pinch to close them together. This doesn't have to be perfect.

Place on a baking sheet and repeat this process with the remaining crescent rolls. Pop the pan in the oven for 12 minutes (or for the amount of time listed on your package of crescent rolls - my package said 12-14 minutes).