Ingredients to make light spinach and ricotta empanadas:
- 24 discs for empanadas
For the filling
- 250g skim ricotta
- 150 g grated or cubed dessert cheese
- 100 g 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 25 cc of olive oil
- Salt
- Pepper
- Nutmeg to taste
How to make Light 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. Season with a little salt, pepper and nutmeg.
Contents
Fill the empanadas, moisten the edges with water, close the dough by pressing the edges well and make the repulgo.
Paint with the rest of the reserved egg and bake in a very hot oven on an oiled plate until the dough is golden.
