Spinach Empanada

 Crust


2 1/2 cups flour

1/2 tbsp salt

4 oz butter, chilled and cut into 1/4  inch cubes  

1 egg

1/3 cup ice water


Mix the dry ingredients in a bowl. Add the rest of the ingredients. Shape the dough into a ball. Divide them into 18 parts. Tightly cover the mixture with plastic wrap and refrigerate for 30 minutes.



Filling


2 tbsp unsalted butter 

1/4 cup diced onion

2 cups frozen spinach (chopped)

1 egg

1/2 cup of ricotta cheese 

1/4 cup shredded parmesan cheese (okay to replace with ricotta cheese)

1 tsp salt


In a large skillet put butter, onion and spinach over medium heat. Stir and cook for several minutes. Set aside. In a large bowl, combine egg, ricotta cheese, parmesan and salt. Put the spinach mixture in and stir until they are combined.  


Process

Use a rolling pin to flatten the dough to make wrappers. Put in fillings. Make empanadas.


Bake for 18 to 22 minutes at 425F (18 minutes 400F/200C for Marta's oven)



Marta also made tart and turned out great.

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