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Spinach & Feta Pie

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Our version of Greek spanakopita is so easy to make because it uses puff pastry sheets for the crusts.  You just have to try this recipe...it's absolutely delicious!

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 25 minutes
  • Serves: 8
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4 13

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)

  • 2 tbsp. olive oil

  • 2 large onions, finely chopped (about 2 cups)

  • 1 tsp. minced garlic

  • 2 pkg. (about 10 ounces each ) chopped frozen spinach, thawed and well drained

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

  • 2 eggs

  • 1 tsp. dried dill weed, crushed

  • 1 pkg. (8 ounces) feta cheese, crumbled

Directions

  1. Thaw the pastry at room temperature for 40 minutes. Heat the oven to 375°F.

  2. Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook until they're tender. Add the garlic and cook for 1 minute. Add the spinach and cook until the liquid evaporates. Remove the skillet from heat and let it cool.

  3. Beat the soup, eggs and dill weed in a medium bowl. Stir in the cheese and spinach mixture.

  4. Unfold the pastry on a lightly floured surface. Roll into a 13 x 9-inch rectangle. Place it in a 13 x 9-inch baking pan. Top with the spinach mixture. Roll out the remaining pastry sheet and place it over the spinach mixture. Cut 4 slits in the top of the pastry.

  5. Bake for 25 minutes or until it's golden brown.

  6. Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

  7. Tip: Substitute Campbell's® Cream of Mushroom Soup for the Cream of Chicken Soup.

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.

Inspiration

  • VIEW:
  • Crisp, vibrant Romaine lettuce is high in antioxidants – and is a perfect salad green.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Lauren D.
Date: 12/11/2006

3 star rating

"Although this was easy to make it came out tasting very salty and not too flavorful. It may have been the brand of spinach I used but it isn't something I would make again."

Submitted by:
Liz C.
Date: 8/31/2007

3 star rating

"I have made this recipe several times and it is always a hit!"

Submitted by:
Nicole C.
Date: 7/3/2009

4 star rating

"Extremely tasty all-in-one meal. My family loved it."

Submitted by:
Doralynn L.
Date: 3/10/2011

4 star rating

"Wonderful dish! Will certainly make it a regular. Likely change it up sometimes for variety. Huge hit in my house!"

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