Cooking Directions

• Heat the oven to 375°F.  While the oven is heating, heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook until tender, stirring occasionally. Stir in the spinach.  Season to taste.
• Stir the soup, 3 eggs, cheese and nutmeg in a medium bowl. Stir in the spinach mixture.
• Sprinkle the flour on the work surface.  Unfold 1 pastry sheet the work surface. Roll the pastry into a 13x9-inch rectangle. Place the pastry in a 13x9-inch baking dish. Spread the spinach mixture over the pastry.
• Roll the remaining pastry sheet into a 13x9-inch rectangle and place over the spinach mixture, tucking the edges under. Stir the remaining egg and water in a small bowl with a fork. Brush the pastry with the egg mixture.
• Bake for 40 minutes or until the pastry is golden brown. Cool in the baking dish on a wire rack for 20 minutes.  Cut crosswise into 4 strips.  Cut each strip on the diagonal to make 24 diamond-shaped pieces.

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely chopped (about 1/2 cup)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 4 egg
• 1 cup shredded Swiss cheese(about 4 ounces)
• 0.25 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 tablespoon water