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SPANAKOPITA PUFFS

Made With:

Product

Pepperidge Farm® Bulk Frozen Puff Pastry

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use. Vegan product.

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Nutrition Facts
Serving Size
SERVING (1 FILLED PASTRY PUFF)
Amount Per Serving
Calories 296
% Daily Value
Total Fat 20.2g
31%
Saturated Fat 10.7g
54%
Cholesterol 74mg
25%
Sodium 345mg
14%
Total Carbohydrate 20.9g
7%
Dietary Fiber 2.4g
10%
Protein 8.1g
16%
Vitamin A 34%
Vitamin C 4%
Calcium 9%
Iron 8%
Total Time

100 min.

Serving & Size

SERVING (1 FILLED PASTRY PUFF)

Yields

This traditional Greek-style dish featuring seasoned spinach, cream cheese and feta cheese is made simple and delicious by using Pepperidge Farm Puff Pastry.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 FILLED PASTRY PUFF)
Amount Per Serving
Calories 296
% Daily Value
Total Fat 20.2g
31%
Saturated Fat 10.7g
54%
Cholesterol 74mg
25%
Sodium 345mg
14%
Total Carbohydrate 20.9g
7%
Dietary Fiber 2.4g
10%
Protein 8.1g
16%
Vitamin A 34%
Vitamin C 4%
Calcium 9%
Iron 8%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable cooking spray
butter 3  tbsp.
onion, chopped 17 oz. 3  cups
frozen spinach, chopped, thawed, well drained 30 oz. 5 1/2  cups
egg, large 6 
cream cheese, softened 12 oz.
garlic powder 3/4  tsp.
1. Heat oven to 375°F. Spray baking sheets with vegetable cooking spray.

2. Heat butter in a kettle over medium heat. Add onion and cook until tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove from heat.

3. Beat 3 eggs in a bowl with a whisk. Stir in cream cheese and garlic powder until creamy.  Add mixture to kettle.
Weight Measure
all-purpose flour
Made With:

Product

Pepperidge Farm® Bulk Frozen Puff Pastry

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

View Product
Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces each, thawed 3  pkg.
water 3  tbsp.
feta cheese, crumbled 8 oz. 1 1/2  cups
4. Unfold pastry sheets on a lightly floured surface. Roll each sheet into a 9 x12-inch rectangle. Cut each rectangle into 4 (4 1/2 x 6-inch) rectangles. Repeat with the remaining pastry sheets, making 24 rectangles in all. Beat the remaining egg and water in a bowl with a whisk. Brush the edges of rectangles with the egg mixture.

5. To top each pastry, use a #16 scoop to place about 1/4 cup spinach mixture into the center of pastry. Top with 1 tablespoon feta cheese. Fold the pastries in half over the filling and crimp the edges with a fork to seal. Brush pastries with the egg mixture.

6. Bake pastries for 25 minutes or until golden brown. Let stand for 10 minutes.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

7. One Serving = 1 Filled Puff Pastry

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