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Spinach Pastry Diamonds

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."

Rate/Review | Read Reviews (6)

Prep Time:
50 Min

Cook Time:
40 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 35 servings

Ingredients

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
2 tablespoons butter or margarine
1/2 cup 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
4 eggs
1 cup shredded Swiss cheese
1/4 teaspoon ground nutmeg
1 tablespoon water

Directions

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 375 degrees F.
Melt butter in saucepan. Add onion and cook until tender. Add spinach.
Mix soup, 3 eggs, cheese and nutmeg. Stir in spinach mixture.
Unfold 1 pastry sheet on lightly floured surface. Roll into 13x9 inch rectangle. Place pastry in 13x9 inch baking dish. Spread spinach mixture on pastry.
Roll remaining pastry sheet to 13x9 inch rectangle. Place on spinach mixture. Tuck in edges. Mix remaining egg and water. Brush pasty with egg mixture.
Bake for 40 minutes or until pastry is puffed and browned. Cool in pan on wire rack. Cut in a diamond pattern to make 35 pieces.