Rustic Spinach Pie

Campbell's Rustic Spinach Pie Recipe

Looking for an appetizing, meatless main dish?  Try this quiche-like spinach pie in a puff pastry crust, that gets extra flavor from feta cheese and dry onion soup mix.

At a glance


20 min.


2 hr. 25 min.



Thaw: 40 min.

Bake: 45 min.

Chill: 20 min.

Cool: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

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

How to Make It

  • 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.

Full Screen View

  • Tip: For easier slicing, refrigerate the baked and cooled pie for 1 hour.
  • Tip: Serves 16 as an appetizer.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes