Spinach Pastry Diamonds

By martha-2

Ingredients

• Ingredients1 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
• 2 tablespoons butter OR margarine
• 1/2 cup finely chopped onion
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken and Mushroom Soup
• 4 eggs
• 1 cup shredded Swiss cheese
• 1/4 teaspoon ground nutmeg
• 1 tablespoon water

Preparation

Step 1

DirectionsThaw pastry sheets at room temperature 30 min. Preheat oven to 375°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"x9" rectangle. Place pastry in 13"x9" baking dish. Spread spinach mixture on pastry.

Roll remaining pastry sheet to 13"x9" rectangle. Place on spinach mixture. Tuck in edges. Mix remaining egg and water. Brush pasty with egg mixture.

Bake for 40 min. or until pastry is puffed and browned. Cool in pan on wire rack. Cut in a diamond pattern to make 35 pieces.