SPANAKOPITA PUFFS
Nutrition Facts
Serving Size
SERVING (1 FILLED PASTRY PUFF)
Amount Per Serving
Calories 242
% Daily Value
Total Fat 16.9g
26%
Saturated Fat 9g
45%
Cholesterol 74mg
25%
Sodium 298mg
12%
Total Carbohydrate 15.8g
5%
Dietary Fiber 2g
8%
Protein 7.1g
14%
Vitamin A 34%
Vitamin C 4%
Calcium 9%
Iron 7%

spanakopita puffs

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

  • Total time: 100 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable cooking spray 0 as needed
butter 3 tbsp.
onion , chopped 17.000 oz. 3 cup
frozen spinach , chopped, thawed, well drained 30.000 oz. 5.5 cup
egg , large 6
cream cheese , softened 12.000 oz. 0
garlic powder 0.75 tsp.
all-purpose flour 0 as needed
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed 3
water 3 tbsp.
feta cheese , crumbled 8.000 oz. 1.5 cup
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.
4. Unfold pastry sheets on a lightly floured surface. Cut each sheet into 8 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

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

  • Total time: 100 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable cooking spray 0 as needed
butter 3 tbsp.
onion , chopped 17.000 oz. 3 cup
frozen spinach , chopped, thawed, well drained 30.000 oz. 5.5 cup
egg , large 6
cream cheese , softened 12.000 oz. 0
garlic powder 0.75 tsp.
all-purpose flour 0 as needed
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed 3
water 3 tbsp.
feta cheese , crumbled 8.000 oz. 1.5 cup
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.
4. Unfold pastry sheets on a lightly floured surface. Cut each sheet into 8 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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