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Prep Time: 65 Minutes Cook Time: 25 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Golden Pepperidge Farm® Puff Pastry Sheets form the top and bottom crusts for this savory pie filled with a mouthwatering combination of spinach, onion, dill, garlic and feta cheese, surrounded by a custard made from eggs and Campbell's® Condensed Cream of Chicken Soup. Ingredients:
1 (17.3 ounce) package pepperidge farm® puff pastry sheets |
2 tablespoons olive oil |
2 large onions, finely chopped |
1 teaspoon minced garlic |
2 (10 ounce) packages frozen chopped spinach, thawed and well drained |
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
2 eggs |
1 teaspoon dried dill weed, crushed |
1 (8 ounce) package feta cheese, crumbled |
Directions:
1. Thaw the pastry at room temperature for 40 minutes. Heat the oven to 375 degrees 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.
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