Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, empanadas filled with spinach and cheese. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Empanadas filled with Spinach and Cheese is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Empanadas filled with Spinach and Cheese is something that I have loved my whole life.

These flaky empanada pastries are filled with a creamy cheese sauce and spinach. Press edges together firmly, then roll edges inward, making a decorative twisted rope effect around. Empanadas are always a good idea!

To get started with this particular recipe, we must first prepare a few ingredients. You can cook empanadas filled with spinach and cheese using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Empanadas filled with Spinach and Cheese:

1. Prepare 3 cup all purpose flour (maida)
2. Make ready 2 tablespoon butter (chilled)
3. Prepare 1/4 tsp salt
4. Take 1/4 cup chilled water or milk
5. Make ready 1 egg
6. Take For filling
7. Take 1 bowl spinach (blanched)
8. Prepare 200 gm paneer
9. Get 2 tsp garlic cloves
10. Take 100 gm mozzarella cheese
11. Take 1 tsp chilli flakes
12. Make ready 1 tsp black pepper powder
13. Take 1 tsp milk

This spinach cheese filling is far less labor intensive than the beef filling. I have to fess up - I've never had a vegetarian empanada before. Empanadas (Empada in Portuguese) are hand pies originally Empanadas de Espinaca were created by a bakery in Cali, Colombia. These empanadas are filled with garlic, spinach, ricotta (or cottage cheese), and.

Instructions to make Empanadas filled with Spinach and Cheese:

1. For dough in a bowl add maida salt and chilled butter with the fingers break the butter and mix with flour to clumpy form
2. Add water egg or milk any one in small increments if using only water it should be chilled combine the dough together make a ball don't knead the dough much it should be like pie dough on a thin plastic sheet make two bolls out of the dough
3. Roll it like a big chappti or disc cut in roundels or square
4. For filling on a wok add 1 tsp butter or ghee saute finely chopped garlic add blanched spinach saute for 5 minutes add salt take care while add the salt add grated paneer mix well add red chilli flakes black pepper
5. Place a tsp full of the filling on the middle of each empanada the amount of filling will vary based on the size of disc
6. Shape and size you can make as you like one big squre I have make too
7. After placing the filling fold or overlap with same sized rolled dough seal the edges with fork sullary made with water and maida or egg yolk apply on the edges inside and press with the thumb or twist the edges
8. For good result keep the empanadas in the fridge for 30 minutes before baking
9. Preheat the oven give egg or milk wash to empanadas for egg wash in egg yolk add 1 tsp of water whisk and brush it on them bake them for 20 to 22 minutes at 180 degree apply butter on baked empanadas for glace
10. I have given three four shapes to show it you can choose of your choice filling also you can make with mushroom chicken minced you can deep fry too for that use less butter and add 1/4 tsp baking soda
11. You can make small quantity by reducing ingredients to 50 %

These Argentine Spinach Empanadas are a variation from the traditional Argentine empanada. My mom made them a few times when I was growing You are not going to be disappointed with these Argentine Spinach Empanadas! Between the flaky crust and the creamy spinach cheese filling, you. A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!

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