Rustic Spinach Pie

Classic flavors of spinach and feta cheese join forces in a flavorful
packet of puff pastry. This is a meatless meal that even die-hard
meat-eaters will enjoy.

Rustic Spinach Pie
from Campbell's Kitchen

Thaw Time: 40 min.
Prep Time: 20 min.
Bake Time: 45 min.
Chill Time: 20 min.
Cool Time: 20 min.

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
2 tablespoons butter
2 medium carrots, chopped (about 1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 pouch dry onion soup and recipe mix
1/4 teaspoon ground black pepper
4 eggs, beaten
1 cup whipped cottage cheese
1/2 cup crumbled feta cheese

1. Heat the oven to 375°F. Lightly grease a 9-inch springform pan.

2. Heat the butter in a 12-inch skillet over medium heat. Add the
carrots and cook for 3 minutes, stirring often. Stir in the spinach,
soup mix and black pepper and cook for 2 minutes or until the spinach is
tender, stirring often. Remove the skillet from the heat.

3. Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir
in the spinach mixture. Cover and refrigerate for 20 minutes.

4. Unfold the pastry sheet on a lightly floured surface. Roll the
pastry sheet into a 12-inch square. Press the pastry into the bottom
and up the sides of the pan, leaving the excess pastry draped over the
sides of the pan. Spoon the spinach mixture into the pan. Fold the
excess pastry in over the filling.

5. Bake for 45 minutes or until set. Let the pie cool in the pan on a
wire rack for 20 minutes.

/Tip*:*/ For easier slicing, refrigerate the baked and cooled pie for 1
hour.

/Tip*:*/ Serves 16 as an appetizer.

Makes: 8 servings.

Kitchen Clip To get as much liquid out of the thawed spinach as
possible, press it between several sheets of paper towels or wring dry
in a clean kitchen towel. Too much moisture in the filling will make the
crust soft.
Received on Sat Apr 3 12:27:09 2010