Recipe by Campbell's Kitchen
"An updated version of an appetizing Greek favorite -- it features spinach, onion, eggs, nutmeg, Swiss cheese and mushroom soup in between two pastry layers. All baked to flaky goodness."
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1 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets
butter or margarine
finely chopped onion
1 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken and Mushroom Soup
shredded Swiss cheese
Very easy to make, and it tastes awesome! So that no one struggles like I did, have everything prepped and ready for when the pastry dough thaws. Because when it really, really thaws - it becomes a sticky mess! Still eatable . . . just not pretty - lol.
Delicious! My kids loved them!
Not big on mushrooms so simply used Campbell's® Condensed Cream of Chicken soup Although the recipe neglects to mention this, do not dilute with water. Follow the recipe (DO NOT forget the nutmeg, it DOES make a difference) and it comes out perfect and tastes fabulous. Great for entertaining. I added a photo. Enjoy.
These were yummy! I added a few shakes of garlic powder and some pepper before baking for some added flavor. I made them a day ahead for a party and stored in the fridge. They must be at least room temp to serve. Although, heated up was even better. A perfect meatless (if you used all mushroom soup) recipe for my vegetarian friends! Thanks for sharing :)
Followed recipe exactly, and it turned out great
I had to shop the day before Thanksgiving and had to make substitutions because of the grocery store mayhem. I used the crescent roll dough instead of the pastry sheets (which can be hard to find in the city), but no one could tell. Easy to make, inexpensive, and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Pastry Diamonds
Serving Size: 1/35 of a recipe
Servings Per Recipe: 35
Amount Per Serving
Calories from Fat: 57
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