for 8 pieces

Dough

160 g	white flour
½ tsp	salt
25 g	butter
¾ dl	water

To prepare

1	shallot
1	garlic clove

Filling

1 tbsp	olive oil
400 g	leaf spinach
¼ tsp	nutmeg
¾ tsp	salt

150 g

plain cottage cheese

Cottage cheese dip

½ bunch	parsley
250 g	plain cottage cheese
¼ tsp	salt
1 pinch	nutmeg

To bake

1

egg

How it's done

Dough

Mix the flour and salt in a bowl. Add the butter in pieces and rub together using your hands to form an even, crumbly mixture. Add the water and knead to form a smooth dough. Wrap the in cling film, leave to rest at room temperature for approx. 30 mins.

To prepare

Peel and finely chop the shallot and garlic.

Filling

Heat the oil in a wide pan. Add the spinach in batches, allow to wilt. Add the shallot and garlic, sauté for approx. 3 mins., season.

Place the spinach in a sieve, squeeze thoroughly, combine with cottage cheese in a bowl, mix, and let cool.

Cottage cheese dip

Finely chop the parsley, place in a measuring cup with the cottage cheese and all the other ingredients up to and including the nutmeg, season, and puree.

To shape

Shape the dough into a roll, divide into 8 portions, and on a lightly floured surface, roll out thinly into circles (each approx. 15 cm in diameter).

Place 1½ tbsp of filling in the centre of each dough round. Brush the edges of the dough with a little water, place over the filling, and press the edges together firmly by hand. Place the empanadas on a baking tray lined with baking paper.

To bake

Beat the egg and use it to brush the empanadas. Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, let cool on a rack, and serve lukewarm with the cottage cheese dip.

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