Cheese Empanaditas with Spinach Recipe

INGREDIENTS

• 1 small onion parsley
• 3 packages (850g) frozen chopped spinach, thawed
• 6 the olive oil
• 2 eggs
• 450 g teta cheese, drained and crumbled 1 teaspoon dried oregano, crushed, or 2 tablespoons fresh oregano leaves, chopped
• Freshly grated nutmeg, to taste
• Salt and pepper, to taste 450 g frozen dough for patties (filio), thawed to room temperature 50 g margarine, melted

INSTRUCTIONS

1. Before chopping onions to put them in the electric mixer, peel them and divide them into four parts; place everything in a container. Pulse 4 to 7 times until the onion has been finely chopped. Scrape the container once during the chopping process. Chop enough onion to make 75 g. Drain the onion if necessary. Put aside.*
2. Finely chop the parsley, placing it in 25 el. Cut enough parsley with kitchen scissors to make 50 g. Put aside.
3. To squeeze the spinach, put one packet of spinach at a time on an extended plate, placing another on top; On top of the dishwasher, squeeze both plates by tilting them to squeeze excess liquid from the spinach. Set the spinach aside.
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4. Preheat the oven to 190 ° C.
5. Heat the oil over medium heat in a small skillet. Add the onion; brown and stir until the onion translucent and brown. * To chop the onion with a knife, peel the onion. Cut in half through the root. Place it on a cutting lip. To coarsely cut the onion, hold the knife horizontally. Make cuts parallel to the board, until you almost reach the end of the onion root. Make vertical cuts, of the thickness that is required, along the onion. Crossing these corlar cuts until reaching the end of the root. (The closer the cuts are made to each other, the finer the onion is chopped.) Set aside.
6. Beat eggs in large bowl with electric mixer on scmi-high speed until frothy and lemon-colored.
7. Add, stirring the onion with the oil, feta cheese. parsley, oregano and spinach. Garnish with nutmeg, salt and pepper.
8. Remove the tillo dough from the package; place it on a large sheet of kitchen paper. Divide the dough of filio into three parts by folding it crosswise. Use scissors to cut into thirds along the folds.
9. Cover the filio dough with a large plastic sheet and a clean, damp kitchen towel. (Filio dough dries quickly if not covered.)
10. At the same time, place a strip of filio dough on a flat surface and spread it with melted butter immediately with the brush. Fold the strip lengthwise in half. Butter it again. Place 1 heaping teaspoon of spinach filling at end of 1 strip; bend one end to form a triangle.
11. Keep folding edge to edge, folding like a flag, trying to keep the edges straight. 12. Butter the top. Repeat the same procedure until all the filling has been used.
12. Place a single layer of patties. zip side down, on a cookie sheet. Bake for 20 minutes or until lightly golden. Serve hot.

Amounts listed make 5 dozen appetizers