Begin by preheating your oven to 375°F (190°C). Prepare your workspace and gather all necessary ingredients and equipment.

In a large skillet over medium heat, sauté the frozen chopped spinach until it’s fully thawed and excess moisture has evaporated, about 3-5 minutes. Add in the diced red bell pepper, grated carrots, and sliced green onions to the skillet, cooking until the vegetables are tender, roughly another 5 minutes. Combine the mixture with cream cheese, mayonnaise, chopped water chestnuts, and Parmesan in a mixing bowl, stirring until well blended.

On a clean, floured surface or directly on your baking sheet, unroll the crescent roll dough. Using a rolling pin, flatten the dough to form a large rectangle.

Spread the creamy filling mixture evenly over the rolled-out dough, leaving a small border around the edges. Cut the dough into squares or rectangles of your desired size.

Transfer the squares to the preheated oven and bake for 25 minutes, or until they are golden brown and flaky.

Once baked, remove the squares from the oven and allow them to cool for about 5-10 minutes. Serve warm.