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



  • 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


  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

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