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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.

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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