Spinach Pastry Diamonds - Pepperidge Farm

Spinach Pastry Diamonds - Pepperidge Farm

Prep Time

50 minutes

Cook Time

40 minutes

Total Time

1 hours 30 minutes

Yields

8

Directions

  1. Heat the oven to 375°F. While the oven is heating, heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook until tender, stirring occasionally. Stir in the spinach. Season to taste
  2. Stir the soup, 3 eggs, cheese and nutmeg in a medium bowl. Stir in the spinach mixture
  3. Sprinkle the flour on the work surface. Unfold 1 pastry sheet the work surface. Roll the pastry into a 13x9-inch rectangle. Place the pastry in a 13x9-inch baking dish. Spread the spinach mixture over the pastry
  4. Roll the remaining pastry sheet into a 13x9-inch rectangle and place over the spinach mixture, tucking the edges under. Stir the remaining egg and water in a small bowl with a fork. Brush the pastry with the egg mixture
  5. Bake for 40 minutes or until the pastry is golden brown. Cool in the baking dish on a wire rack for 20 minutes. Cut crosswise into 4 strips. Cut each strip on the diagonal to make 24 diamond-shaped pieces

Ingredients

  • 2 tbsp ea butter
  • 1 ea medium onion, finely chopped (about 1/2 cup)
  • 1 pkg. ea (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can ea (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Cream of Mushroom Soup
  • 4 ea eggs
  • 1 cup ea shredded Swiss cheese(about 4 ounces)
  • 1/4 tsp ea ground nutmeg
  • 2 tbsp ea all-purpose flour
  • 1 pkg. ea (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 tbsp ea water