Spinach Pastry Diamonds

This was served as a side dish to a pasta dinner I was making. I'm really, really not a vegetable person so I have to actively find and make recipes that include or go well with vegetables. I usually only like veggies when they are smothered in butter or garlic or cheese, which kinda defeats the purpose. I figured I would start easy with a vegetable recipe that contained the word "pastry." I mean, who doesn't like pastries?

This wasn't my favorite recipe, but it definitely wasn't bad (might have like it more if there was less spinach... :-). It would be a great recipe for a party because it's supposed to be cut up into little bite sized pieces anyway. I felt like it could use a little pizazz though. Can't put my finger on what, but there's a little something missing. Maybe adding bacon bits or garlic?

• 1 package (17.3 oz) puff pastry sheets
• 2 Tbsp butter or margarine
• 1 can (10.75 oz) condensed cream of chicken and mushroom soup
• 4 eggs
• 1/2 cup finely chopped onion
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded Swiss cheese
• 1/4 tsp ground nutmeg
• 1 Tbsp water

 Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 375 degrees. Melt butter in saucepan. Add onion and cook until tender. Add spinach.

Mix soup, 3 eggs, cheese and nutmeg in a bowl. Stir into spinach mixture.

Unfold 1 pastry sheet on lightly floured surface. Roll into 13x9 inch rectangle. Place pastry in 13x9 inch baking dish. Spread spinach mixture on pastry. Roll remaining pastry sheet to 13x9 inch rectangle. Place on spinach mixture. Tuck in edges. Mix remaining egg and water. Brush pastry with egg mixture.

Bake for 40 minutes or until pastry is puffed and browned. Cook in pan on wire rack. Cut in a diamond pattern to make 35 pieces.

NOTES: Not that difficult of a recipe. Only thing I did a little wrong (I blame the recipe PTB, Powers That Be, for poor wording so I updated it to be clearer) was I made the spinach mixture and then added the soup, eggs, cheese and nutmeg to it without mixing it separately first. Not sure this makes much difference, though I was afraid the egg would get a little cooked in the warm pot before I could mix it all together.

Also I wasn't quite sure what they meant by "tuck in edges" of the pastry. I just made sure the pastry on the bottom met the pastry on the top and pinched them together a little. And so what if mine aren't diamond shaped. A square on its side is sort of a diamond....

Serves: 35
Prep Time: 20 min
Total Time: 1 hr, 55 min

Recipe from www.puffpastry.com