Sandwiches

Spinach & Feta Pie

2

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!

8
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
2 tablespoons olive oil
2 large onions, finely chopped (about 2 cups)
1 teaspoon minced garlic
2 packages (about 10 ounces each) frozen chopped spinach, thawed and well drained
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 eggs
1 teaspoon dried dill weed, crushed
1 package (8 ounces) feta cheese, crumbled
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.
Nutritions

Calories
443

Sodium
493mg
20% DV

Fat
26g
41% DV

Protein
7g
15% DV

Carbs
44g
15% DV

Fiber
3g
12% DV