Spinach Empanadas Recipe – How to Make Spinach Empanadas

Ingredients

• 1 ½ cups (158 grams) almond flour
• ½ cup tapioca flour aka: tapioca starch
• 1 tablespoon Lakanto classic sweetener (Monk Fruit)
• ½ teaspoon fine sea salt
• 6 tablespoons (90 grams) refrigerated ghee, cut into pieces
• 1 large egg, organic, pasture raised, cold
• 2 bunches baby spinach, approximately 2/3 cup, chopped
• 1 large shallot or ½ small yellow onion, organic, chopped finely
• 1 small garlic clove, pressed through a garlic press
• 1/8 cup ghee
• ½ cup Kite Hill Almond Milk cream cheese
• Bragg’s Organic spice blend to taste
• Himalayan sea salt
• Freshly ground black pepper
• 1 teaspoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil