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Spinach and Feta Pie

Spinach and Feta Pie

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Campbell's Kitchen

Golden Pepperidge Farm® Puff Pastry Sheets form the top and bottom crusts for this savory pie filled with a mouthwatering combination of spinach, onion, dill, garlic and feta cheese, surrounded by a custard made from eggs and Campbell's® Condensed Cream of Chicken Soup.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Thaw the pastry at room temperature for 40 minutes. Heat the oven to 375 degrees F.
  2. Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook until they're tender. Add the garlic and cook for 1 minute. Add the spinach and cook until the liquid evaporates. Remove the skillet from heat and let it cool.
  3. Beat the soup, eggs and dill weed in a medium bowl. Stir in the cheese and spinach mixture.
  4. Unfold the pastry on a lightly floured surface. Roll into a 13 x 9-inch rectangle. Place it in a 13 x 9-inch baking pan. Top with the spinach mixture. Roll out the remaining pastry sheet and place it over the spinach mixture. Cut 4 slits in the top of the pastry.
  5. Bake for 25 minutes or until it's golden brown.
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Reviews

Kim
4
5/6/2010

Its edible but overall I didn't care for it. I would never make it again.