So "puff pastry" is probably not the most healthy direction to go after the last post. :) However, my most recent meatless post was in February... of 2011. Yes, it's time, and this was meatless, and it did turn out pretty well, which is saying something with the spinach volume. I will say that it made a big batch and for some reason, the left-overs weren't as exciting. :) But we did get our veggies in and wasn't too hard to make. Off to a decent start.
Spinach Pastry Diamonds (Pepperidge Farm Puff Pastry)
2 tbsp. butter
1 medium onion, finely chopped (about 1/2 cup)
1 pkg. (10 ounces) frozen choppedspinach, thawed and squeezed dry
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
1 cup shredded Swiss cheese (about 4 ounces)
1/4 tsp. ground nutmeg
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
1 tbsp. water
Heat the oven to 375°F.
Heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the spinach.
Stir the soup, 3 eggs, cheese and nutmeg in a medium bowl. Stir in the spinach mixture.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry into a 13 x 9-inch rectangle. Place the pastry in a 13 x 9-inch baking dish. Spread the spinach mixture evenly over the pastry.
Roll the remaining pastry sheet into a 13 x 9-inch rectangle. Place the pastry on the spinach mixture and tuck under the edges. Stir the remaining egg and water in a small bowl with a fork. Brush the pastry with the egg mixture.
Bake the pastry for 40 minutes or until the pastry is golden brown. Cool the pastry in the baking dish on a wire rack for 15 minutes. Cut the pastry in a diamond pattern to make 35 pieces.