Nutrition Facts

Serving Size
Amount Per Serving
Calories 295
% Daily Value
Total Fat 20.2g
Saturated Fat 10.6g
Cholesterol 74mg
Sodium 344mg
Total Carbohydrate 20.9g
Dietary Fiber 2.4g
Protein 8g
Vitamin A 91%
Vitamin C 5%
Calcium 12%
Iron 8%
Total Time

100 min.

Serving & Size


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

Recipe Yields:

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Ingredients Weight Measure
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. 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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