Ingredients

How to make it

  • In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  • IF YOU USE FROZEN SPINACH, YOU CAN SKIP THIS STEP AND GO TO THE NEXT STEP. Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes.
  • If you used fresh spinach transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside. If you used frozen spinach, just thaw according to the directions on the box or bag then squeeze out the excess liquid in a towel or colander.
  • Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
  • Preheat the oven to 450 degrees F and lightly grease a baking sheet. I used a Silpat, it saves the baking sheets. :o)
  • Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
  • Serve either warm or at room temperature.
  • I actually yielded 8 empanadas, but you can make them smaller to yield more and serve them as an appetizer before a meal or at parties.
  • Enjoy and be creative with the fillings!

Reviews & Comments 15

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  • brod2376 2 years ago
    Do you think I could prepare this the day before and then bake them before dinner??
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    " It was excellent "
    lor ate it and said...
    This recipe looks amazing and I know that those I make it for(including me) will enjoy these empanadas so very much! A great recipe and thank you for sharing!!! HIGH 5!!!
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    " It was excellent "
    sparow64 ate it and said...
    sounds fabulous! will be making this one!
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    " It was excellent "
    jett2whit ate it and said...
    Yum - i loves me spinach!!
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    " It was excellent "
    gagagrits ate it and said...
    Hey Jud, I made your empanadas Thursday, They were wonderful, the only cream cheese I had in the house was a low-fat garlic and chives, and they were amazing. I have some left overs we will finish off tonite. Thanks for the recipe
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    " It was excellent "
    krumkake ate it and said...
    I'm anxious to try the dough with the cream cheese addition, and the bacon in the filling sounds delish. Your picture is making me want to run out and buy everything to make them right now - great post!
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    " It was excellent "
    jimrug1 ate it and said...
    This is awesome Judy.. I love the flavor combo in the crust and the filling is amazing. Its like a kicked up Fatayer.....;-)~ You rock cuz... Big Hugs Jim
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  • linda2230 6 years ago
    Thank you all for your comments. Vickie, have fun making them with the dumpling dough rouds that you bought from the Asian store, great idea! I actually ended up with some leftover filling and I have some won tons in my freezer. I think that I will fill them with this filling and I will let you know how they turn out. Enjoy everyone! Judy
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    " It was excellent "
    foodie4eva ate it and said...
    I love this recipe! Thanks for adding!
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    " It was excellent "
    gagagrits ate it and said...
    I love empanadas, you can fill with meat, and many other fillings, yours sound wonderful, thanks .....:)
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    " It was excellent "
    bluewaterandsand ate it and said...
    I just love the recipes that Emeril does. The ones I have tried, all have been Excellent! I also think the filling will work in the chicken, very well.
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    " It was excellent "
    lunasea ate it and said...
    Wow, Judy - this sounds awesome! I love the cream cheese in the crust and the bacon, spinach, onion, ricotta filling sounds scrumptious. Plus, you saved and used your bacon drippings...you're definitely a woman after my own heart. ;) Thanks so much - great recipe!

    And I agree, I think the filling would make an excellent stuffing for pork chops or chicken breasts. And I like your won ton idea as well. I just got back from my Asian grocer where I bought dumpling dough rounds...I'm thinking to use your filling for some of them. :) ~Vickie
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  • linda2230 6 years ago
    Thanks juels and joe1155! I hope you enjoyed them as much as we did.
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    " It was excellent "
    juels ate it and said...
    These sound so good! I love the dough with cream cheese in it, and the spinach filling sounds delish! Bookmarked to try, thanks! Added this to the "Crazy about greens" group for you.
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  • joe1155 6 years ago
    Sounds great!
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