Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 Recipe Empanada Dough (see recipe link below)
- 3 tablespoons olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 6 ounces baby spinach
- 1/2 cup flour
- 1 cup milk
- 3 tablespoons butter
- 2 eggs
- 1 cup grated cheese (cheddar, monteray jack, mozzarella)
- 2 tablespoons grated parmesan
- Salt and pepper to taste
Preparation:
- Make the empanada dough and let it chill for several hours or overnight.
- Preheat oven to 400 degrees.
- Sauté the onion and garlic in the olive oil on low heat until onions are soft and golden, 5-10 minutes.
- Turn the heat up to medium and add the spinach. Cook, stirring, until spinach is wilted and soft, about 2-3 minutes. Remove from heat and let cool.
- Add the flour to a saucepan. Whisk in the milk gradually until mixture is smooth.
- Add the butter and place over medium low heat. Cook, stirring constantly, until mixture just comes to a boil and thickens.
- Remove from heat and whisk in the eggs. Return to heat and cook, stirring, until mixture comes to a boil and thickens. The sauce will be very thick, like a paste.
- Remove from heat and stir in the cheeses. Season with salt and pepper to taste.
- Chop the cooled spinach and onion mixture. Stir chopped spinach and onions into the cheese sauce.
- Roll out 1/2 of the dough very to 1/4" thick. Cut the dough into 4-5 inch rounds, using a large cookie cutter, bowl, or coffee can. Knead the scraps into a ball and let the dough rest, covered, while you roll out the other half of dough. You should end up with 20 to 24 rounds, depending on the size.
- Place 1-2 tablespoons of filling in the middle of a dough round. Brush edges of circle with water. Fold the round in half over the filling, and press down hard along the edges to seal.
- Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect.
- Bake the empanadas for 10 minutes, then turn the temperature down to 350 degrees and bake for 10-15 minutes more. The empanadas should be golden brown.
- Store baked empanadas in the refrigerator or freezer and reheat in the microwave. Unbaked empanadas can also be frozen until ready to bake.
To Make Heart-shaped Empanadas: Roll out the empanada dough, and cut 2 hearts with a 4-5 inch cookie cutter. Brush the edges of one heart lightly with water. Place 1-2 tablespoons filling in the center of the heart, then cover with the other heart-shaped piece of dough. Press edges together firmly, then roll edges inward, making a decorative twisted rope effect around the edge of the heart. Brush with egg and bake.
