Ingredients to make Spinach and Ricotta Empanadas:
For the filling:
- 250g ricotta
- 150g grated or cubed dessert cheese
- 100g grated Parmesan cheese
- 2 medium-beaten eggs (reserve a little for brushing)
- 2 bundles of blanched spinach
- 1 roasted bell pepper, peeled, seeds and ribs removed
- 1 small onion cut in half and then very thinly sliced
- 50cc of olive oil
- Salt, pepper and nutmeg to taste
How to make Spinach and Ricotta Empanadas:
Chop the bell pepper and blanched spinach. In a pan with olive oil sauté the onion. In a bowl mix the ricotta, with the dessert cheese, the chopped bell pepper, the spinach, the onion, the Parmesan cheese and the eggs and season with a little salt, pepper and nutmeg.
Contents
Fill the empanadas, moisten the edges with water and close the dough by pressing the edges well. Paint with the rest of the reserved egg and bake in a very hot oven on an oiled plate until the dough is golden.
