Spinach Pastry Diamonds Recipe

Spinach Pastry Diamonds Recipe

  • 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
  1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 375 degrees F.
  2. Melt butter in saucepan. Add onion and cook until tender. Add spinach.
  3. Mix soup, 3 eggs, cheese and nutmeg. Stir in spinach mixture.
  4. Unfold 1 pastry sheet on lightly floured surface. Roll into 13×9 inch rectangle. Place pastry in 13×9 inch baking dish. Spread spinach mixture on pastry.
  5. Roll remaining pastry sheet to 13×9 inch rectangle. Place on spinach mixture. Tuck in edges. Mix remaining egg and water. Brush pasty with egg mixture.
  6. 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.
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