Spinach Pastry Diamonds

Ingredients

• 2 tablespoons butter 
• 10.8 ounce campbell's® condensed cream of chicken and mushroom soup canned
• 4  eggs 
• 0.3 teaspoon ground nutmeg 
• 0.5 cup onion finely chopped
• 17.3 ounce puff pastry sheets pepperidge farm®
• 10 ounce pkt spinach frozen dry thawed chopped
• 1 cup swiss cheese shredded
• 1 tablespoon water 

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• baking pan

Directions

1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 375 degrees F.
2. Melt butter in saucepan.
3. Add onion and cook until tender.
4. Add spinach.
5. Mix soup, 3 eggs, cheese and nutmeg. Stir in spinach mixture.
6. Unfold 1 pastry sheet on lightly floured surface.
7. Roll into 13x9 inch rectangle.
8. Place pastry in 13x9 inch baking dish.
9. Spread spinach mixture on pastry.
10. Roll remaining pastry sheet to 13x9 inch rectangle.
11. Place on spinach mixture. Tuck in edges.
12. Mix remaining egg and water.
13. Brush pasty with egg mixture.
14. Bake for 40 minutes or until pastry is puffed and browned. Cool in pan on wire rack.
15. Cut in a diamond pattern to make 35 pieces.