Spinach and Mushroom Baked Empanadas | Reynolds Brands
Loaded with spinach, mushrooms, onion and cheese, these hand-held empanadas are picnic perfect.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reynoldsbrands.com.
Ingredients
- 1 17-ounce package frozen puff pastry dough
- 4 tablespoons butter
- 8 ounces mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 10 ounces spinach (about 6 cups, packed)
- 1/2 cup shredded Parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, whisked
- Reynolds Kitchens® Parchment Paper
- Reynolds Wrap® Aluminum Foil
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