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Spinach & Feta Pie

Spinach & Feta Pie

3.5
(4)

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!

serves 8 people

Ingredients

cost per recipe: $12.38

The price is determined by the national average.

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets)

  • 2

    tablespoons olive oil

  • 2

    large onion, finely chopped (about 2 cups)

  • 1

    teaspoon minced garlic

  • 2

    packages (about 10 ounces each ) chopped frozen spinach, thawed and well drained

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 2

    egg

  • 1

    teaspoon dried dill weed, crushed

  • 1

    package (8 ounces) feta cheese, crumbled

view nutrition info

How to Make It

Thaw the pastry at room temperature for 40 minutes. Heat the oven to 375°F. 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. Beat the soup, eggs and dill weed in a medium bowl. Stir in the cheese and spinach mixture. 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. Bake for 25 minutes or until it's golden brown.
Step 1

Thaw the pastry at room temperature for 40 minutes. Heat the oven to 375°F.

Step 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.

Step 3

Beat the soup, eggs and dill weed in a medium bowl. Stir in the cheese and spinach mixture.

Step 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.

Step 5

Bake for 25 minutes or until it's golden brown.

Recipe Tips

  • Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
  • Tip: Substitute Campbell's® Cream of Mushroom Soup for the Cream of Chicken Soup.
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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(4)
  • Karen A.

    March 10, 2011

    Spinach & Feta Pie

    Wonderful dish! Will certainly make it a regular. Likely change it up sometimes for variety. Huge hit in my house!

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  • smunns

    July 3, 2009

    Spinach & Feta Pie

    Extremely tasty all-in-one meal. My family loved it.

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    (0) (0)
  • John K.

    August 31, 2007

    Spinach & Feta Pie

    I have made this recipe several times and it is always a hit!

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    (0) (0)
  • blah

    December 11, 2006

    Spinach & Feta Pie

    Although this was easy to make it came out tasting very salty and not too flavorful. It may have been the brand of spinach I used but it isn't something I would make again.

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