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Spinach Pastry Diamonds

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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: 20 minutes
  • Bake: 40 minutes
  • Cool: 15 minutes
  • Serves: 35
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4 49

Recipe

Ingredients

  • 2 tbsp. butter

  • 1 medium onion, finely chopped (about 1/2 cup)

  • 1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup

  • 4 eggs

  • 1 cup shredded Swiss cheese (about 4 ounces)

  • 1/4 tsp. ground nutmeg

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 tbsp. water

Directions

  1. Heat the oven to 375°F.

  2. Heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the spinach.

  3. Stir the soup, 3 eggs, cheese and nutmeg in a medium bowl. Stir in the spinach mixture.

  4. Unfold 1 pastry sheet on lightly floured surface. Roll the pastry into a 13 x 9-inch rectangle. Place the pastry in a 13 x 9-inch baking dish. Spread the spinach mixture evenly over the pastry.

  5. Roll the remaining pastry sheet into a 13 x 9-inch rectangle. Place the pastry on the spinach mixture and tuck under the edges. Stir the remaining egg and water in a small bowl with a fork. Brush the pastry with the egg mixture.

  6. Bake the pastry for 40 minutes or until the pastry is golden brown. Cool the pastry in the baking dish on a wire rack for 15 minutes. Cut the pastry in a diamond pattern to make 35 pieces.

Watch a how-to demonstration of this recipe technique.

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

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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Additional comments & ratings
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Submitted by:
Mary L.
Date: 3/10/2006

5 star rating

"So good and good for you! Perfect for an afternoon tea or as an appetizer at a cocktail party."

Submitted by:
BARBARA M.
Date: 10/19/2007

5 star rating

"Delicious and a real crowd pleaser! I will definitely make this one again!"

Submitted by:
BARBARA M.
Date: 11/12/2007

5 star rating

"Delicious! A big hit with my out of town guests. I also added a little mozzerella."

Submitted by:
Patrick M.
Date: 12/22/2007

5 star rating

"I used beet greens."

Submitted by:
Diane S.
Date: 5/6/2008

5 star rating

"Outstanding! My party was a hit. I had to share this recipe with about 20 ladies.Thanks."

Submitted by:
BARBARA M.
Date: 12/16/2008

5 star rating

"This was a really good appetizer and easily prepared. I had friends visiting from out of town and one commented that this recipe was definitely a keeper!"

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