Tantalizingly tasty, Spinach and Potato Empanadas are a delicious twist on a classic favorite!
Ingredients: Spinach, Potato, Garlic, Cheese, Eggs, Onion
40min
Cook Time
8
Servings
Recipe
97 kCal
Recipe
1
In a pan, sauté 1/4 chopped Vidalia onion and 1 small diced baking potato until the potato is crisp-tender.
2
Add 1 box of frozen chopped spinach, 2 tablespoons chopped garlic, and 1/2 teaspoon each of Rogan Josh and Vindaloo seasoning. Cook until the potato is done.
3
Transfer the mixture to a plate and let it cool for about 10 minutes.
4
Preheat the oven to 400°F (200°C).
5
Place about 2 tablespoons of spinach filling on each of the 8 empanada wrappers. Top with shredded mozzarella cheese if desired.
6
Fold the empanada wrappers in half, sealing the edges shut in a half-moon shape. Crimp the edges with the tines of a fork.
7
Brush the tops of the empanadas with 1 beaten egg.
8
Bake in the preheated oven for about 18 minutes or until golden brown.
9
Serving suggestion:
10
These empanadas can be enjoyed cold and are great for on-the-go meals.
11
If the seasonings are a bit spicy, dip the empanadas in yogurt or sour cream.
12
For a delicious appetizer, use smaller empanada disks.
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