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    Spinach & Feta Pie

    Source of Recipe

    Master Chef Don's 2009 Collection

    Recipe Introduction

    Thaw: 40 minutes
    Prep: 25 minutes
    Bake: 25 minutes

    Serves: 8

    List of Ingredients

    1 pkg. (17.3 oz.)Puff Pastry Sheets (2 sheets)
    2 tbsp. olive oil
    2 large onions, finely chopped (about 2 cups)
    1 tsp. minced garlic
    2 pkg. (about 10 oz. each) frozen chopped spinach, thawed and well drained
    1 can (10 3/4 oz.)Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    2 eggs
    1 tsp. dried dill weed, crushed
    1 pkg. (8 oz.) feta cheese, crumbled


    THAW pastry at room temperature 40 min. Preheat oven to 375F.

    HEAT oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook 1 min. Add spinach and cook until dry. Remove from heat and let cool.

    BEAT soup, eggs and dill weed. Add cheese and spinach mixture.

    UNFOLD pastry on lightly floured surface. Roll into 13"x9" rectangle. Place in 13"x9" baking pan. Top with spinach mixture. Roll out remaining pastry sheet and place over spinach mixture. Cut 4 slits in top of pastry.

    BAKE for 25 min. or until golden brown.

    TIP: To thaw spinach, microwave on HIGH 3 min., breaking apart with a fork halfway through heating.

    Substitute Cream of Mushroom Soup for the Cream of Chicken Soup.




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