Spinach Ricotta Empanadas
Spinach and ricotta come together beautifully in these homemade empanadas that will impress anyone you serve them to.
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 savorrecipes.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Parchment paper
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 1 (8-ounce) package cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 1 1/4 cups flour
- 1/4 teaspoon kosher salt
- 5 slices bacon, sliced thin
- 1 onion, diced
- 4 cloves garlic, minced
- 1 1/2 pounds baby spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1 cup ricotta cheese
- 1 egg, beaten
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