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Source: Campbell's Recipes
Tagged With: 8 servings
Spanakopita Puffs
This traditional Greek-style dish featuring seasoned spinach, cream cheese and feta cheese is made simple and delicious by using store-bought puff pastry sheets.
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Serves: 8 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
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Vegetable cooking spray
1 tablespoon butter
1 large onion, chopped (about 1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 eggs
1 package (3 ounces) cream cheese, softened
1/4 teaspoon garlic powder
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
1 tablespoon water
1/2 cup crumbled feta cheese




Heat the oven to 375°F. Lightly spray 2 baking sheets with the cooking spray.
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove the skillet from the heat. Beat 1 egg in a small bowl with a fork. Stir the beaten egg, cream cheese and garlic powder in the skillet.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 9 x12-inch rectangle. Cut the rectangle into 4 (4 1/2 x 6-inch) rectangles. Repeat with the remaining pastry sheet, making 8 rectangles in all. Beat the remaining egg and water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture.
Spoon about 1/4 cup spinach mixture onto the center of each rectangle. Top each with 1 tablespoon feta cheese. Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg mixture.
Bake the pastries for 25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.


Notes:
Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 365, Total Fat 25g, Saturated Fat 14g, Cholesterol 77mg, Sodium 599mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 10g, Vitamin A 98%DV, Vitamin C 6%DV, Calcium 11%DV, Iron 15%DV

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