am grateful to E.C.Segar, creator of these characters.
to his Popeye and Olive Oyl, my kids, (when they were younger and did not
understand that hubby and I were hoodwinking them) ate greens as they wanted to
be like Popeye not Olive Oyl!
they will feed me the greens if I try the stunt on them.
difficult to believe my little one is in seventh and is as tall as I am. Must
tell her because I fed her Spinach.
to today’s recipe …
made this long time ago when there is fresh spinach available in the fields. Actually
I had made it for International Marathon we had. Never got round to posting it.
source : here
¾cups whole wheat flour
cup salted butter
tblspn olive oil
cloves garlic, minced
tsp chilli powder
grms fresh spinach stems removed, washed, chiffonade
cup ricotta cheese
grms mozzarella cheese, shredded or crumbled
tblspn Parmesan cheese, grated
and pepper to taste
|Spinach Cheese Empanadas|
water and butter in a small bowl over medium heat until butter has melted.
flour and salt and chilli powder in a large mixing bowl.
a well in the Pour a little of the warm liquid in and stir with fingertips
to make a wet paste.
- Pour in remaining liquid and work the flour
into the dough with your hand until you get wet, oily dough.
- Wrap the dough in
plastic and refrigerate for at least 2 hours.
the butter and olive oil in a medium kadhai/wok and sauté over medium-high heat
the minced garlic and red chilli powder and sauté until the garlic becomes
the spinach and sauté until all the greens are wilted.
from heat. Stir the ricotta cheese, mozzarella cheese, Parmesan cheese, and
cooked spinach together.
with salt and pepper to taste.
the oven to 190°C/375°F.
off pieces of dough to roll about 12 large or 24 small balls of dough.
a rolling pin, roll out dough balls on lightly floured surface into circles thick
circles as too thin dough because this filling can expand and burst the pastry
if the dough is too thin or the empanada is over-stuffed with filling.
2-3 tbsp of filling in the centre of each dough circle.
over and press edges firmly to seal.
pinch the edges tightly.
- In this case, a good tight seal will also
prevent oozing of cheese during the baking process. Place empanadas on cookie
sheet and bake until golden brown, 20-25 minutes.
- Makes 12 large or 24 small empanadas.
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