Recipe

Spinach Empanadillas Recipe

	Alp26 / All my dishes 11 months, 2 weeks ago Spanish but has an exceptional Middle Eastern personality with pine nuts and raisins. My variation is the anchovies here - they add a little sea to the dish. Delicious with salad greens, cheese and wine. Prep:10m Cook:15m Servings:4	Alp26
	spanish raisin spinach

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Ingredients

1 egg, beaten

12 oz puff pastry

salt and pepper

6 drained canned anchovies, chopped (optional but recommended)

1/3 cup pine nuts, chopped

1 lb fresh spinach, washed and chopped

2 tablespoon raisins

2 garlic cloves, minced

olive oil

Directions

FOR THE FILLING: Soak raisins in warm water for 10 minutes. Drain, then chop roughly. Set aside. Heat oil in large pan. Add spinach, stir, then cover with lid and cook at low heat for 2 minutes. Take off lid and add anchovies (optional), garlic, some salt and pepper. Cook for 1 more minute. Kill the heat, add the raisins and pine nuts. Cool.

Preheat oven to 350°F. Roll out puff pastry to a 1/8 of an inch. With a 3 inch pastry cutter, cut out 20 circles, re-rolling the dough if needed. You may even improvise and use a cup that has a 3-inch diameter.

Place 2 teaspoons of the filling in the middle of each round. Brush the edges with water. This will make the edges stickier, and thus, they will adhere better to one another. Bring up the side of the pastry to the other side. It should look like a half-moon. Press the edges together with the back of a fork and brush each empanadilla with the beaten egg.

Place empanadillas on lightly buttered baking sheet and bake for 15 minutes until golden. SERVING SUGGESTION: Place them on the side of a large serving platter, piling some onto the other if necessary. On the other side of the dish, serve with cut Romano lettuce and cheese (see my Marinated Cheese recipe) somewhere on the plate as well. Bring out the vino, too.

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