Another recipe for homemade empanadillas, this time with a mixture that never fails and that we assure you that it will like both the largest and the little ones: spinach and cheese. The spinach and cheese empanadillas that we teach you to prepare with recipesgratis It is an easy and fast recipe, because we will use frozen spinach and dough wafers already lists, better impossible! Anyway, along the step by step of this recipe, you will find links to other recipes that can help you prepare the rest of the ingredients in an homemade way, such as the dough for empanadas.
| 🚻 32 Diners | 🕘 30m | 🍵 Enfarastad | 🤯 Diverse |
| Ingredients to make spinach and cheese empanadillas: |
| 1 kilogram of frozen spinach ½ kilogram of grated white cheese 100 grams of mozzarella cheese 1 egg 2 packages of wafers for empanadillas 2 cloves of garlic 1 jet of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make spinach and cheese empanadillas:
1. The first step to fill our baked empanadas will be cooking spinach. To do this, sauté the garlic in a little oil and jump the spinach until they are made. I have chosen to use frozen spinach, but if you want you can use fresh spinach.
2. Once made, expect them to temper at room temperature while you are scratching the cheese. You can use a mixture of fresh cheese and mozzarella cheese or use any cheese that you like, such as goude or cottage cheese, if you are diet.When you have it, mix the cheese with spinach and season to taste with a pinch of salt in case that is needed.
3. To assemble the empanadillas, separate each piece of dough and place a spoonful of filling in the center. The ideal measure is that of the dessert spoons, remember not to pass with the filling so that the empanadas are not broken during cooking. If you want to make the homemade dough, you can follow the dough recipe for pumps step by step or that of mass For gluten -free empanadas.
4. To seal the empanadillas we will do the same thing we did with the vegetable empanadillas, close each circle of mass forming a crescent, and then crush the edges with the help of a fork.
5. Next, place all spinach and cheese empanadillas on an oven tray, previously lined with cooking paper, and paint with beaten egg to get them bright when they are ready. With these ingredients we reach to fill in two packages of empanadillas , 32 in total, and there is a bit of a spinach and cheese mixture with which we made salty muffins.
6. cook the empanadillas in the oven at 200ºC for about 10-15 minutes or until they look golden. Start reviewing them after the first 10 minutes so that you are not going to burn. This type of empanadillas can also be cooked in oil.
7. Enjoy these rich spinach and cheese empanadillas at any time of the day, such as breakfast, dinner or as I have done, serve them for a pecking afternoon with friends. Do not forget to share your comments and tell us that you think this delicious spinach recipe with cheese.
