Mozzarella and vegetable empanadas recipe
Ingredients to make mozzarella and vegetable empanadas:
- 24 discs for empanadas
Filling:
- 300 g spinach, washed without stems (3 to 4 bundles)
- 1 large onion chopped
- 2 green onions without the chopped leaves
- 300 g grated light mozzarella cheese
- 100 g grated Sardinian or Reggianito cheese
- Frying spray
- 1 clear shake
- Salt
- Pepper to taste
How to make mozzarella and vegetable empanadas:
Put the fire in a Teflon container, spray with the spray, sauté the two types of onions in it, when they are transparent add the spinach until it softens, season and let cool. Chop or process the spinach preparation, add the beaten egg and the two grated cheeses. Adjust the seasonings if necessary. Fill the discs for empanadas, make the repulgo, prick the dough, paint with water and bake on an oiled plate in a hot oven until golden brown.
