The Lunch Box | Greek Empanadas

Ingredients

• Garbanzo Beans (Chickpeas), canned: 65% (drained)
• Thaw dough under refrigeration at 41°F or less until pliable, about 1 to 2 hours.
• Drain and rinse garbanzo beans.
• Wash produce as needed.
• Mince garlic.
• Preheat oven to 350°F.
• In a pot set on medium heat, melt butter.
• Add garlic and sauté for 1 minute until fragrant.
• Add spinach and sauté 1 to 2 minutes until wilted and it has released its liquid.
• Remove from heat, then drain spinach by pressing firmly to remove excess liquid.
• Use a food processor, blender, or immersion blender to purée garbanzo beans until smooth.
• In a bowl, mix puréed beans, drained spinach, feta, lemon juice, and salt until well combined.
• Use a number 16 scoop to fill the center of each dough round with the spinach mixture.
• Brush the edges of the dough with water, fold over, and crimp to seal.
• Place 20 empanadas on each parchment-lined sheet pan.
• Brush tops with oil.
• Bake at 350°F for 10 to 12 minutes, until golden brown and the filling reaches an internal temperature of 145°F.
• Hot hold at 140°F or higher until service.