SPINACH EMPANADAS

This is one oh the "healthy" options when it comes to emapnadas. People don't always order them, although they have their faithfull followers. But they're great if you're a vegetarian! You can replace the cow's cheese for soy cheese!








Hope you like these!
 Here's what you need for the filling:

1 package of frozen spinach, thawed and derained
1 big yellow onion
1 red bell pepper
1/2 lbs of cheese (mozzarella or swiss)
3 eggs
1 tsp ground black pepper
1 tsp nutmeg
salt to taste
1 tbsp of sunflower oil or any oil handy


 For the empanada dough: 


This is where it gets tricky here in the US. I get the pre made rounds from a market called "Ranchito" in Westminster or the Huntington Beach Farmer's Market.



They could look like this:





If you can, get these ones (the one on the left is more like puff pastry feel, which I prefer)




For those in South Orange County, you can get them at Villa Roma Market, on La Paz and Mcintyre.


Other market like Hispanic or Middle Easter ones usually carry them as well. If not, here's an easy recipe to make them yourself.





Ok on to the recipe:

Cook the 3 eggs until hard boiled. Once done, peel and cut in cubes.
Sautee the onion and the pepper in the oil until soft and add the spinach, cook thorough and season.
Add the chopped eggs and the mozzarella and mix.
Have a bowl of water close to you.
Separate each dough round and place on your palm. Place a spoonful of chicken filling on the center of dough. Place your fingers on the water and dab on the borders of the dough so that it closes well. Close dough in half so that it looks like a half moon and then, you can either do the famous repulgue

Here's a video how:









or you can place the empanada on the counter and with a fork, seal the borders.



Thank you my MyColombianRecipes for the picture.

If you have a kitchen brush, use it to brush the egg wash on top of the empanadas after you place them on a lightly greased pan. Bake in the oven for 25 mins or until golden at 350. Enjoy!

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