• Servings 20 mini empanadas
  • Prep 30 min
  • Cook 15-20 min
  • Course
  • Cuisine
  • Skill Level

Spinach Empanadas

Ingredients

  • 2 tbs golden raisins
  • 1/2 tsp olive oil
  • 1 lb fresh spinach, washed, dried and chopped
  • 6 drained canned anchovies
  • 2 cloves garlic, minced
  • 2/3 cup pine nuts chopped
  • 1 egg, beaten
  • 2 sheets frozen puff pastry
  • kosher salt and fresh cracked black pepper to taste
  • To make the filling, soak the raisins in a little warm water for 10 minutes. Drain then chop coarsely.
  • Heat the oil in a large saute pan or wok.  Add the spinach, stir then cover and cook over low heat for about 2 minutes.
  • Uncover, increase heat to medium and cook until any liquid has evaporated.
  • Add the anchovies, garlic and seasonings and cook, stirring for another 1 minute.
  • Remove from the heat, add the raisins and pine nuts and let cool.
  • Using a 3 inch round cookie cutter, stamp out 20 rounds from the thawed puff pastry.
  • Place about 2 tsp of the filling in the middle of each round, then brush the edges with a little water.
  • Bring up the sides of the pastry and press together gently to seal. Crimp edges with a fork.
  • Brush the empanadas with a little beaten egg, then place then of a lightly greased foil baking sheet.
  • Bake in a preheated 350 degree oven for 15 minutes or until puffed and golden.

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