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Spinach, Leek & Goat Cheese Empanadas
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Recipe: Baked Spinach, Leek & Goat Cheese Empanadas
Ingredients
  • Empanada dough*
  • 2 cups of frozen spinach thawed and drained
  • 2 small leeks chopped
  • 1 clove of garlic minced
  • 2 teaspoons of olive oil
  • Salt and pepper to taste
  • 6 ounces of goat cheese
  • 1 egg beaten
Instructions
  1. Prepare the dough and refrigerate for at least 1 hour
  2. Preheat oven to 400 F
  3. Sautee leeks and garlic in olive oil over medium heat until soft and translucent (do not allow to brown)
  4. Add thawed spinach and spices and cook until thoroughly heated, approximately 5-10 minutes**
  5. Remove from heat and allow to cool slightly
  6. Add goat cheese and stir to combine
  7. Roll out empanada dough and cut into 5 inch circles (do not roll the dough out too thin or the pastries will burst during baking)
  8. Fill circles with approx 1 to 1 1/2 teaspoons of filling (do not over fill)
  9. Brush a small amount of egg around the edge of the dough and seal with fingers
  10. Use the tines of a fork to create crimped edges
  11. Brush a small amount of egg over the top of each empanada
  12. Bake at 400 F for 20 minutes or until empanadas are golden brown