Spinach and Ricotta Empanadas

Step 1

Unroll pie crust from package. Using a 4-inch biscuit cutter, get all your crusts ready. Re-roll crust and cut out more. You should get about 12 circles. Set aside.

Step 2

In a large skillet, saute butter, onion, and fresh spinach over medium high heat. Stir and cook for several minutes, until spinach cooks down. Set aside.

Step 3

In a large bowl, combine egg, ricotta cheese, parmesan, salt, pepper, and nutmeg. Stir in spinach mixture until combined.

Step 4

Using about 1 large tablespoon scoop, fill each pie crust circle with a dollop of filling. Fold in half and pinch edges. Seal by pressing the tines of a fork along the edge. Repeat with all circles.

Step 5

Place empanadas on a parchment paper lined baking sheet. Brush tops with beat egg yolk for a rich color (optional). Bake for 18-22 minutes in a 425°F oven. Serve with chimichurri sauce and enjoy!