Spinach Empanadas - Lunch Version

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Beat the cream cheese and butter on high speed until very smooth.
2. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined.
3. Turn the dough out onto a slightly floured surface and knead lightly.
4. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
5. Add olive oil to a skillet and heat to medium.
6. Add onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes.
7. Drain mushrooms and combine with bacon salt.
8. Add the spinach, bacon-salted mushrooms, cottage cheese and pepper and mix thoroughly.
9. Transfer to a mixing bowl and allow to cool thoroughly.
10. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick.
11. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. (About 3 per serving.)
12. Divide the spinach filling evenly among the dough circles.
13. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg.
14. On a lightly greased baking sheet, bake at 350 for 12 to 15 minutes, until golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Beat the cream cheese and butter on high speed until very smooth.
2. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined.
3. Turn the dough out onto a slightly floured surface and knead lightly.
4. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
5. Add olive oil to a skillet and heat to medium.
6. Add onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes.
7. Drain mushrooms and combine with bacon salt.
8. Add the spinach, bacon-salted mushrooms, cottage cheese and pepper and mix thoroughly.
9. Transfer to a mixing bowl and allow to cool thoroughly.
10. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick.
11. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. (About 3 per serving.)
12. Divide the spinach filling evenly among the dough circles.
13. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg.
14. Bake at 350 degrees on a lightly greased baking sheet until golden, 12 to 15 minutes.
15. Let cool.
16. Divide among freezer bags and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in microwave for 1-2 minutes or until heated through.