• Ingredients
  • 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

Directions

  • Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 375 degrees F.
  • Melt butter in saucepan. Add onion and cook until tender. Add spinach.
  • Mix soup, 3 eggs, cheese and nutmeg. Stir in spinach mixture.
  • 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.
  • 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.
  • 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.

Nutritional Information

Amount Per Serving  Calories: 93 | Total Fat: 6.3g | Cholesterol: 29mg Powered by ESHA Nutrient Database Nutritional Information Spinach Pastry Diamonds Servings Per Recipe: 35 Amount Per Serving Calories: 93

  • Total Fat: 6.3g
  • Cholesterol: 29mg
  • Sodium: 151mg
  • Total Carbs: 6.1g
  •     Dietary Fiber: 0.9g
  • Protein: 3.1g