Spinach And Ricotta Cheese EmpanadasFrom linda2230 5 years ago
- INGREDIENTS FOR THE DOUGH shopping list
- 1 (8-ounce) package cream cheese, room temperature shopping list
- 6 tablespoons butter, room temperature shopping list
- 1 1/4 cups all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- INGREDIENTS FOR THE FILLING shopping list
- 5 slices bacon, cooked until crisp, drained and crumbled (reserve the drippings for later use in the recipe.) shopping list
- 1 1/2 pounds fresh spinach leaves, washed or (I used frozen and just squeezed out the excess liquid through a paper towel.) shopping list
- 1/3 cup minced onion (About 1/2 medium onion) shopping list
- 4 cloves garlic, minced shopping list
- 1 cup ricotta cheese (can also use Farmers Cheese or cottage cheese. I used ricotta cheese.) shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- Pinch ground nutmeg shopping list
- 1 egg, lightly beaten shopping list
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!
People Who Like This Dish 15
The Cooklinda2230 Las Vegas, NV
The Rating13 people
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.juels in Clayton loved it
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 muc...morelunasea in Orlando loved it
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.bluewaterandsand in GAFFNEY loved it