Spinach Empanadas - Diabetic Friendly
From spinach1948 14 years ago
- 12 minutes to make
- Serves 30
A rich,flaky cream cheese pastry adds a sensational texture to these tidbits. A great appetizer that has a combination of spinach, garlic, nutmeg with cottage cheese. Serve with salsa. Adapted from Anne Mitchell's recipe along with the photo. Read more Published in 1993 The Meredith Corp. See less
Ingredients
- Pastry: shopping list
- 2 ( 8oz ) packages light cream cheese softened shopping list
- ¾ cup margarine or butter softened shopping list
- 2 ½ cups all-purpose flour shopping list
- ½ tsp. salt shopping list
- Filling: shopping list
- ¼ cup finely chopped onion shopping list
- 3 cloves garlic, minced shopping list
- 5 slices bacon, cooked and crumbled ( reserve 1 Tbs. bacon drippings ) shopping list
- 1 10 oz pkg frozen chopped spinach thawed and drained shopping list
- 1 8oz container cottage cheese ( 1 cup ) shopping list
- ¼ tsp. pepper shopping list
- 1/8 tsp ground nutmeg shopping list
- 1 egg beaten shopping list
How to make it
- 1 )To make the pastry: In a large mixing bowl, beat together the cream cheese and margarine with an electric mixer until smooth. Gradually beat in flour and alt. Knead the dough lightly by hand. Cover the dough with plastic wrap and refrigerate for 3 hours.
- 2 ) To make filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 4 minutes or until the onion is tender but not brown. Stir in the crumbled bacon, the spinach, cottage cheese, pepper and nutmeg. Let the mixture cool.
- 3 ) Preheat oven to 450º.
- 4 ) On a lightly floured surface, roll out the pastry until it is 1/8 inch thick. Using a 3 inch biscuit cutter, cut out as many pastry circles as possible. Place 1 tsp. Of filling on half of each pastry circle. Moisten the edges of the circle with egg and fold the other half of the circle over the filling.
- 5 ) Place the pastries on ungreased baking sheets. Gently seal the edges of the empanadas with the tines of a fork. Brush the empanadas with egg. Use the tines of a fork to prick small vent holes in each. Bake in the 450º oven for 10 to 12 minutes or until the empanadas are golden.
- Ready to serve with salsa.
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The Rating
Reviewed by 4 people-
beautiful presentation delicous recipe thanks bunches
momo_55grandma
in Mountianview loved it
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These sound awesome. Will definately be making these. Great post. Thanks and a 5 to you.
rosiek
in Waterloo loved it
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