Spinach & Feta Pie

January 28, 2014

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!

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