Rustic Spinach Pie - Pepperidge Farm
    Pepperidge Farm
    Primary Menu
    • Products
      • Goldfish® Crackers
        • NEW! Crisps
        • Favorites
        • Baked With Whole Grain
        • Flavor Blasted®
        • Explore All Goldfish Crackers
      • Breads, Buns & Rolls
        • Sandwich Breads
        • Swirl
        • Buns & Rolls
        • Frozen Bread
        • Explore All Breads, Buns & Rolls
      • Cookies
        • Milano® Cookies
        • Distinctive Cookies
        • American Cookie Collection
        • Farmhouse Cookies
        • Explore All Cookies
      • Desserts & Puff Pastry
        • Puff Pastry
        • Layer Cakes
        • Turnovers
        • Explore All Desserts & Puff Pastry
      • Crackers
        • Cracker Trio
        • Harvest Wheat
        • Golden Butter
        • Explore All Crackers
      • Explore All Products
      • Shop All Product finder
    • Our Story
    • Logo Placeholder
    • Recipes & Ideas
    • Inside Our Food
      • About GMO
        • Learn More
    • Where To Buy
    • Contact Us
    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube
    Rustic Spinach Pie

    Rustic Spinach Pie

    • Thaw: 40 minutes
    • Prep: 20 minutes
    • Serves: 8

    Made With

    • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
      of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

    Ingredients & Directions

    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    • 2 tablespoons butter
    • 2 medium carrot, 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 egg, beaten
    • 1 cup whipped cottage cheese
    • 1/2 cup crumbled feta cheese

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

    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.

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

    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.

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

    Tips

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

    Tip: Serves 16 as an appetizer.

    Company

    • Coupons and Promotions
    • Careers
    • Newsroom
    • Investor Info
    • Distributorships

    Social

    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube

    Legal

    • Privacy
    • Terms of Use
    • Interest-based Ads
    • Cookie Settings [Do Not Sell or Share My Personal Information]
    Pepperidge Farm
    Contact Us
    Login
    We’re Updating Our Newsletter Offerings.

    Sorry, we no longer support account login or newsletter sign-up. If you would like to unsubscribe from your existing email subscription with Campbell’s family of brands, please unsubscribe. If you have not logged into your Pepperidge Farm website account within the past 2 years, your account information has been deleted. If you have logged into the site within the past 2 years, your subscription will remain active until you unsubscribe.

    © 2025 Pepperidge Farm Incorporated. All Rights Reserved.

    For screen reader problems with this website, please call 1-844-995-5545.