*  Exported from  MasterCook  *
 
                             Spinach Empanadas
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Spanish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***PASTRY***
   16      ounces        cream cheese -- softened
      3/4  cup           butter -- softened
    2 1/2  cups          all-purpose flour
      1/2  teaspoon      salt
                         ***FILLING***
      1/4  cup           onion -- finely chopped
    3      cloves        garlic -- minced
    4      slices        bacon -- cooked and crumbled
    1      tablespoon    bacon drippings
    1      10 ounce pac  frozen spinach -- thawed and drained
    1      cup           cottage cheese
      1/4  teaspoon      pepper
      1/8  teaspoon      ground nutmeg
    1                    egg -- beaten
 
 In a large mixing bowl, beat the cream cheese and butter till smooth. (Use a st
 and mixer, since the mixture is heavy.) Gradually add in the flour and salt. Li
 ghtly knead the dough by hand. Cover with plastic wrap and refrigerate for 3 ho
 urs.
 
 In a medium skillet, cook the onion and garlic in the bacon drippings until the
  onion is tender but not brown. Mix in the bacon, spinach, cottage cheese, pepp
 er, and nutmeg; let the mixture cool.
 
 Preheat the oven to 450 F. Roll out the pastry on a floured surface to a thickn
 ess of 1/8 inch. Cut 3-inch circles in the pastry, place 1 teaspoon of the fill
 ing in each circle, just to one side of the center. Moisten the edge of the cir
 cle with the egg, fold the dough in half over the filling to make a semicircula
 r empanada. Seal the edges with fork tines, and poke the top of each pastry wit
 h a fork to make a vent. Put the empanadas on an ungreased cookie sheet, brush 
 their tops with egg, and bake for 10 to 12 minutes or until golden.
 
 Makes 60 empanadas.
 
 From the Recipe Files of RecipeLu
 
 
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