Spinach and Artichoke Football Empanadas
- Level: Intermediate
- Yield: 20 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 295
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 50
- Sodium
- 389
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
2 garlic cloves, minced
1 cup shredded Gruyere
1 cup shredded mozzarella
1/2 cup shredded Parmesan
10 ounces frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke hearts, chopped
Kosher salt and freshly ground black pepper
Two 14-ounce packages empanada discs, thawed
1 large egg beaten with 1 tablespoon water
Directions
Special equipment:
a 4-inch football-shaped cookie cutter- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the cream cheese, sour cream and mayonnaise in a large bowl until well combined. Using a large spoon, stir in the garlic, cheeses, spinach and artichoke hearts. Season to taste and set aside.
- Place one empanada disc on a clean dry work surface, keeping the remaining dough covered with plastic wrap or a kitchen towel. Using a 4-inch football-shaped cookie cutter, punch out 2 footballs per dough disc. Set aside the excess dough; you will need this to create laces for the top of the football. Spread 1 1/2 to 2 heaping tablespoons cheese filling on one of the football cutouts, leaving a 1/4-inch border all the way around the edge. Place the other football cutout on top of the filling, stretching if necessary. Press down on the edges using a fork to fuse the 2 pieces together and make a decorative border around the empanadas.
- Use the excess dough to create 1 longer and 3 shorter strips. Put the longer strip running down the length of the football, then the 3 shorter strips across the longer one. Repeat with the remaining filling and dough discs. Place the finished footballs on the prepared baking sheet and brush with the egg wash. Bake until the empanadas are golden brown, 25 to 30 minutes.