Feta Cheese and Spinach Empanadas
Feta cheese and spinach empanadas - Outside crispy, inside spicy - perfect!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 167 mg | (4 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 5 mg |
Ingredients
- Ingredients
- 300 grams Pastry flour (and some flour on the work surface)
- ½ tsp Baking powder
- salt
- 150 grams Quark
- 100 milliliters
- 75 milliliters sunflower oil
- 400 grams Spinach
- 1 Tbsp Pine nuts (15 grams)
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 150 grams Feta
- Nutmeg
- 1 egg
Preparation steps
Sift flour and baking powder onto the work surface and mix in 1 teaspoon salt. Knead with quark, milk and sunflower oil. Wrap dough in plastic wrap and refrigerate 1 hour.
Meanwhile, rinse spinach and blanch in salted water for 1 minute. Rinse in cold water, squeeze out water and chop.
Toast pine nuts in a dry pan until fragrant. Remove from pan.
Peel shallot and garlic and chop. Heat the olive oil in a pan, add shallot and garlic and sauté until translucent.
Cut feta cheese into small cubes. Mix feta cheese with spinach, shallot, garlic and pine nuts. Season with salt and nutmeg. Separate the egg.
Knead dough on a floured surface and roll out thin. Cut out 20 circles (each 8 cm/approximately 3 1/4 inch diameter). Top each circle with 1 tablespoon filling, brush edges with egg white and fold to seal.
Place filled empanadas on a parchment paper-lined baking sheet. Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, 20-25 minutes.
