Ingredients to make tuna and spinach empanadas:
- A bundle of spinach previously barely boiled
- 1 1/2 large onion
- 3 eggs
- Grated cheese (a teaspoon)
- Port salut cheese cut into cubes (amount necessary) approximately 10 cubes
- A small can of tuna in oil
- Salt to taste (just a little)
- Empanada tapas
How to make tuna and spinach empanadas:
Boil the spinach (or Swiss chard) in a saucepan, until slightly softened. Strain. In a pan, sauté the onion until it turns a light color. Add the spinach previously drained and cut into small pieces. Cook a few minutes over low heat, add grated cheese. Remove from heat, once cold add the tuna and 2 hard-boiled eggs. Mix. Add the Port Salut cheese cut into cubes. Pour the mixture on the tops of empanadas. To close. Beat an egg and pass it with a brush to each empanada. Cook in a moderate-strong oven until golden brown. Chill and eat.
