Tonight’s Vegetarian Dinner:
4 Cheese Spinach Empanadas!
(Asiago, Parmasan, Fontina, & Mozzarella)
This one is easy- and so delicious! Made ‘lighter’ by using reduced fat dough/cheeses, no butter, and more veggies than cheese, and baking rather than frying.
1 pkg- Pre Made 9 inch refrigerated Pie Crusts
6 oz. Spinach, chopped
1/4 white onion, diced
1 tbsp minced garlic
1/4 tsp Red Pepper Flakes
1/4 tsp Paprika
1/4 tsp Goya Adobo Seasoning
1/4 tsp Ground Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/3 cup Reduced Fat Italian Blend Cheese, shredded
1 tsp Lemon Juice
Salt to taste
1 large egg, beaten
Vegetable Oil (for sautéing)
1. In a large bowl, whisk together the seasonings, and cheese-set aside to add sautéed spinach.
2. On a oil sprayed surface, spread out pie crusts, and using a round bowl or Tupperware container- cut circles out like cookie dough
3. In a large sauté pan, heat 2 tablespoons of extra-virgin olive oil on medium high heat. Add your onion and cook until golden and see through, stirring frequently for about 5 minutes. Add the garlic and cook for an additional minute.
4. Throw in your spinach, and sauté for 3 minutes- cook down until it’s wilted, but not soggy. Remove from heat, drain excess liquid, and place in a large bowl with your shredded cheese, seasonings, and lemon juice. Toss and season to taste.
Preheat the oven to the temperature on the pie package- I used 425 degrees F. Spray your baking sheet with oil.
Fill your dough, fold over, and use a fork to gently seal. Place on to baking sheet and bake for 16-17 minutes (more if your pie crust instructions call for it).
Let cool 5 minutes before serving! Enjoy!
the healthy eater and the mexican in me ADORES this idea! i gotta make me some empanadas!