Ingredients
Equipment
Method
- Destem the spinach and wash. Cut up spinach. Set aside.
- Cut up the onion and garlic and set aside.
- Shred the mozzarella cheese and set aside.
- In a 12 skillet add the olive oil until it starts to shimmer. Add the onions and cook for 2 minutes add garlic and let cook for a minute. Add spinach and cooks until the spinach wilts.
- Remove the skillet from heat. keep stirring for another minute then add the mozzarella cheese and nutmeg while continuing to stir. Stir until melted and well combined. Set aside to cool.
- Take out the pie crusts (at room temperature) and unroll on a floured surface.
- Use your pastry cutter or lid and cut out dough circles.
- After you cut as many circles as you can, remove circles and gather the scraps of dough.
- Roll out the dough with a rolling pin into a circle.
- Fill each circle with a couple of tablespoons of spinach-cheese mixture.
- Take a small shallow bowl of water and wet the edge of the dough circle. Fold dough over into half moon pockets. Crimp to seal the edge.
- Place parchment paper on a baking sheet. Place the unbaked empanadas onto the parchment paper.
- Once all of the empanadas are on the baking sheet, prick with a fork to allow the steam to vent.
- In a small bowl use a fork or whisk to whisk an egg. Use a pastry brush to brush the egg onto the empanadas.
- Bake at 350 degrees F. for 22-28minutes.
I use a lid which will make 5 1/4 inch circle pastry circle. This gives me 4 circles per 9 inch. sheet. If you have a 4 inch pastry cutter this will generate about 6 circles per 9 inch sheet.
I use a tall bottle with straight sides filled with water and I keep it in the refrigerator. This keeps the dough from getting too warm. Don't forget to flour the rolling pin before rolling the dough.