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!
cost per recipe: $16.70
The price is determined by the national average.
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets)
tablespoons olive oil
large onion, finely chopped (about 2 cups)
teaspoon minced garlic
packages (about 10 ounces each ) chopped frozen spinach, thawed and well drained
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoon dried dill weed, crushed
package (8 ounces) feta cheese, crumbled
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.