Spinach and Cheese Empanadas

These delightful Argentinian empanadas are filled with vibrant spinach and creamy cheese, making for a satisfying main dish. Perfectly baked to golden perfection, they offer a delicious taste of Argentina in every bite.

Steps

1. Preheat your oven to 375°F (190°C). 2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent. 3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. 4. In a bowl, mix the sautéed spinach with ricotta cheese, mozzarella cheese, salt, and black pepper until well combined. 5. Place the empanada dough disc on a clean surface. Spoon a generous amount of the spinach mixture onto one half of the disc. 6. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch. 7. Beat the egg and brush it over the top of the empanada for a shiny finish. 8. Place the empanada on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown. 9. Allow to cool for a few minutes before serving. Enjoy your Spinach and Cheese Empanada!

1 cup fresh spinach, chopped 1/4 cup ricotta cheese 1/4 cup mozzarella cheese, shredded 1 tablespoon olive oil 1 small onion, finely chopped 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 1 ready-made empanada dough disc (about 6 inches in diameter) 1 egg (for egg wash)