Cravings, they’re funny things. Especially weird when you crave something healthy…like spinach. Ok, so it was creamy ricotta and spinach that I was craving, but still, that’s better than chocolate.
I then realised that I hadn’t yet come up with new fillings for my previously successful empanada recipe. What better way to feed my latest craving? So I quickly rustled up a tasty vegetarian empanada treat…
Ricotta and Spinach Empanadas (makes 10)
- Empanada dough (see Starting With The Staples)
- 100g bag of washed spinach leaves, chopped
- 200g ricotta cheese
- ½ tsp garlic salt
- Black pepper
- ½ tsp of ‘Very Lazy’ red chilli (optional)
- 1 egg, beaten
Set the oven at 180°C and line a tray with baking paper.
Roll the dough out evenly, onto a floured surface using a rolling pin. Make sure that the dough is not stretched too thing, or it will tear.
In a mixing bowl, mix together the chopped spinach leaves and the ricotta cheese. Add the seasoning and the optional chilli flakes for a little kick. Seasoning is important here, as ricotta is a very mild cheese and can benefit with some extra flavour.
Using a circular pastry cutter, cut out 10-15 circles from the dough. Put a heaped teaspoonful of the ricotta mixture just off centre, and fold the pastry over into a semi circular parcel. Using a fork, press down gently on the edges for a neat finish. Using a pastry brush, lightly coat the parcels with the egg, and place in the over for 20-25 minutes until golden brown.
Once ready, leave to cool for a few minutes before serving. These little beauties can be eaten hot or cold, but I recommend them straight from the oven!
Nice and easy. Goodbye craving.