Spinach and Potato Empanadas

Summer Fest 2010 - Herbs, Greens and Beans

This summer I am excited to participate in Summer Fest 2010, a month long food & garden blogging community tribute to the harvest season. Each Wednesday participating bloggers will post recipes highlighting that week's fresh produce pick. The schedule is as follows: 7/28 cukesnzukes, 8/4 corn, 8/11 herbs, greens and beans, 8/18 stone fruit, 8/25 tomatoes.

For this week's herbs, greens and beans theme, I present my Spinach and Potato Empanadas, which incorporate fresh spinach and flat-leaf parsley. Enjoy!

3 Yukon gold potatoes
1/2 onion
1/4 cup flat leaf parsley, roughly chopped
2 cups spinach, roughly chopped
3 cloves garlic
Olive oil
Cotija cheese, crumbled
Empanada shells

1. Preheat oven to 400 degrees.
2. Chop onion and garlic. Cook in a large sauté pan with olive oil over medium heat until soft.
3. Chop potatoes and add to pan. Cook until potatoes are golden brown.
4. Add spinach to pan and cook until wilted.
5. Let cool in a mixing bowl. Once cool, add cheese and parsley. Mix well.
6. Spoon 1 tbsp of mixture into each empanada shell.
7. Coat a baking sheet with parchment paper or lightly drizzle with olive oil. Spread empanadas on cookie sheet. Brush olive oil on top of each empanada.
8. Cook empanadas for 25 minutes or until lightly golden.

Serves 3-5.

For empanada dough, either store-bought dough, puff pastry dough, or homemade can be used. If you want to use homemade dough, my favorite is this Empanada Dough recipe featured in Gourmet Magazine in 2004 and on Epicurious.com.