spinach almond empanadas

[Guest guest]

We could cut the calories from fat somewhat in this . . .

looks like a scrumptous for the holiday..

 

phyllo

 

 

* Exported from MasterCook *

 

Spinach Almond Empanadas

 

Recipe By :Irish Sutton and Shelby Sewell

Serving Size : 6 Preparation Time :0:00

Categories : Wraps

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BECHAMEL SAUCE:

1 tablespoon butter

1 tablespoon flour

1/2 cup milk

FILLING:

5 ounces frozen chopped spinach -- thawed

1 tablespoon butter

1/2 onion -- finely diced

5 ounces monterey Jack cheese -- grated

salt and freshly ground pepper

1/4 teaspoon nutmeg

1/2 cup whole almonds -- toasted, coarsely chopped

1/4 cup currants -- (or diced raisins)

1 puff pastry sheet

EGG WASH:

1 egg -- whisked with

1 tablespoon water

 

1. Bechamel sauce: Melt the butter in a small saucepan but do not brown. Add the

flour and stir until smooth. Add the milk all at once and stir until thickened.

 

2. By the handful or using a cheesecloth, squeeze the moisture from the spinach.

 

3. Melt butter in a small saute pan and add onion. Saute on low heat until

translucent. Add the spinach to the pan and mix thoroughly.

 

4. In a large bowl, combine the bechamel sauce, spinach mixture, cheese, salt

and pepper to taste, nutmeg, almonds, and currants.

 

5. Preheat the oven to 350F

 

6. Lay out the sheet of puff pastry on a lightly floured board. Cut pastry into

3.5-inch rounds using an upside-down glass or cookie cutter. Place a rounded

teaspoon of filling on one side of each round. Brush egg wash around the outer

edge of each pastry. Fold each round in half, press the edges together, and

crimp with a fork. Makes 4 to 6.

 

7. Place the filled pastries on a sheet pan lined with parchment paper. Brush

the tops with the remaining egg wash and place in the oven. Bake until golden

brown (about 15 minutes). Serve hot or at room temperature.

 

About the authors: Iris Sutton and Shelby Sewell operate Sutton Plates, a

catering business in Seattle. They are well known for their innovative and

aesthetic approach to ethnic, fusion and American Dishes.

 

Description:

" Flaky phyllo filled with creamy spinach, almond and cheese sauce. "

Source:

" Wraps around the World: Fusion Fast Food (1998) "

S(VegRecipes):

" Hanneman (kitpath) on 28-Mar-2002 "

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Per Serving (excluding unknown items): 518 Calories; 39g Fat (65.3% calories

from fat); 16g Protein; 31g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol;

307mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable;

1/2 Fruit; 0 Non-Fat Milk; 7 Fat.

 

NOTES : These pastries have a delicious filling and are excellent warm or at

room temperature.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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