Spinach Pastry Diamonds plated next to serving dish

Spinach Pastry Diamonds

Here's an updated version of an appetizing Greek favorite—it features seasoned spinach and Swiss cheese between two golden layers of puff pastry.
  • thaw: 40 minutes
  • prep: 50 minutes
  • bake: 40 minutes
  • cool: 20 minutes
  • total: 50 minutes
  • Serves: 24

Recipe

Ingredients

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

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.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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