Ingredients

For the dough:
1 (8-ounce) package cream cheese, room temperature
6 tablespoons butter, room temperature
1 1/4 cups all-purpose flour
1/4 teaspoon salt

For the filling:
2 slices bacon, cooked until crisp, drained and crumbled (drippings reserved)
1/2 pound fresh spinach leaves, washed
2 tablespoons minced onion
2 cloves garlic, minced

1/2 cup cottage cheese, farmer's cheese, or ricotta cheese
Salt
Freshly ground black pepper
Pinch ground nutmeg
1 egg, lightly beaten

Instructions

In the bowl of a standing electric
mixer using the paddle attachment, beat the cream cheese and butter on high speed until
very smooth, pausing to scrape down the sides of the bowl as necessary. Reduce the mixer
speed to low and add the flour, little by little, and the salt, and process until just
combined. Turn the dough out onto a lightly floured surface and knead lightly. Form the
dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to
overnight.

Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when
hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has
released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the
spinach has cooled enough to handle, squeeze to release any excess water, then transfer to

a cutting board and finely chop. Set aside.

Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and
garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved
spinach, crumbled bacon, cottage cheese, pepper, nutmeg and mix thoroughly. Transfer to a
mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.

Preheat the oven to 450 degrees F and lightly grease a baking sheet.

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. Using a biscuit cutter or a small glass
as a guide, cut the dough into as many 3-inch circles as possible. Place a teaspoonful of
the spinach filling in the center of each dough circle. Using your fingers, lightly
moisten the edges with some of the beaten egg-water mixture, then fold 1 side over so that
the edges meat, 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 empanaditas are assembled. Brush the

tops of each empanadita with some of the beaten egg and bake uncovered until golden, 12 to
15 minutes.

Serve either warm or at room temperature.