Recipe

Spinach Empanadas Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 4 months, 2 weeks ago A great appetizer that has a combination of spinach, garlic, nutmeg with cottage cheese. Serve with salsa. Prep:180m Cook:12m Servings:30	Spinach1948
	low cost easy mexican

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Ingredients

Pastry:

2 ( 8oz ) packages light cream cheese softened

¾ cup margarine or butter softened

2 ½ cups all-purpose flour

½ tsp. Salt

Filling:

¼ cup finely chopped onion

3 cloves garlic, minced

5 slices bacon, cooked and crumbled ( reserve 1 Tbs. Bacon drippings )

1 10 oz pkg frozen chopped spinach thawed and drained

1 8oz container cottage cheese ( 1 cup )

¼ tsp. Pepper

1/8 tsp ground nutmeg

1 egg beaten

Directions

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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