This large spinach and artichoke empanada is a traditional recipe with a savory filling and a crispy, light crust.
The combination of spinach, olives, and cheese provides unique flavors, while the dough is prepared with simple ingredients that come together to create a golden and pleasing crust.
Perfect to accompany with a salad or enjoy on its own, this recipe yields approximately 15 servings and can be adapted to different tastes by adding ingredients such as cheese, vegetables, or spices.
The preparation includes a quickly cooked filling and an easy-to-handle dough, ideal for novice and expert bakers seeking a delicious and comforting option.
Large Spinach and Artichoke Empanada
Ingredients
500 grams of Flour
250 grams of Lard
1 Egg yolk
2 tablespoons of Olive oil
2 Chopped garlic cloves
1 Chopped onion
1 can of Chopped spinach
50 grams of Chopped green olives
1 Chopped tomato
1 Vegetable broth cube
½ cup of Water
½ cup of Milk
2 tablespoons of Flour
Chopped parsley
½ cup of Cottage cheese
50 grams of Grated cheese
Preparation
Step 1 : In a skillet, start sautéing garlic, onion, spinach, tomato, and olives in oil until they turn golden and their aroma fills the kitchen.
Step 2 : Then, add water with the vegetable broth cube and cook for about five minutes, allowing the flavors to meld.
Step 3 : Next, incorporate the milk and let the mixture come to a boil.
Step 4 : When hot, quickly add the flour and mix vigorously until the preparation pulls away from the pan, forming a thick dough.
Step 5 : Once off the heat, add the chopped parsley and let the filling cool slightly.
Step 6 : In a bowl, combine the flour, fat, salt, and grated cheese, gradually add the guaraná soda, and knead until you obtain a smooth dough that does not stick to your hands.
Step 7 : Use part of this dough to line a baking dish, making sure to cover the bottom and sides well.
Step 8 : Place the cooled filling into the dish, spreading it evenly.
Step 9 : On top of the filling, add the creamy cheese and grated cheese.
Step 10 : Cover with the other part of the dough and gently press the edges to seal the empanada.
Step 11 : Before baking, brush the surface with egg yolk to give it a shine and a beautiful golden color.
Step 12 : Bake in a preheated oven at 180°C for about 30 minutes, until the crust is golden and crispy.
Step 13 : Finally, remove the empanada from the oven and let it rest a few minutes before cutting and enjoying this delicious dish.
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