Spinach and Feta Empanadas (Guest Post

• Produce

  • 6 cups Baby spinach, fresh leaves
  • 1 clove Garlic
  • 2/3 cup Onion
  • 1/3 cup Tomatoes, canned roasted

• Baking & Spices

  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tsp Enough oil

• Dairy

  • 8 oz Feta

• Other

  • 10 Small empanada discos, defrosted

Found on goodiegodmother.com

Ingredients

• 1 tsp + enough oil for frying, divided
• ⅔ cup onion (about 1 small one), diced
• 1 clove garlic, minced
• 6 cups fresh baby spinach leaves
• ⅓ cup canned, crushed roasted tomatoes
• ⅛ teaspoon salt
• 8 ounces feta, crumbled
• 10 small empanada discos, defrosted

Directions

• Heat 1 tsp of oil over medium heat in a large skillet. Saute diced onion until translucent.
• Once the onion is translucent, add the minced garlic and saute for one minute, taking care not to burn the garlic or onions.
• Reduce heat to low and add spinach. Cook on low until limp, stirring frequently.
• Remove from heat and add ⅓ cup roasted tomatoes, salt, and feta. Stir all ingredients together to completely combine.
• Once fully mixed, set aside.
• Take one disco, and put two tablespoons of the spinach and feta filling in the center of the disco. Fold the ends together and seal, either by hand or with a roller. Place on parchment paper once prepared.
• Continue filling the remaining discos, and if you find that the discos begin to dry around the ends, or youre having trouble sealing them, dip your finger in a bowl of water and lightly run your finger around the edges of the disco to re-moisten.
• Once all the empanadas are prepared and sealed, heat a dutch oven ⅓ full of oil over medium-low heat, depending on your stove.
• Once the oil is hot, fry the prepared empanadas until they are golden brown.
• When golden brown and done, remove from oil and drain on paper towels.
• Serve warm.