Spinach Empanadillas

Name: Spinach Empanadillas
Yield: Makes twenty
Cuisine: Spanish
Ingredients: 6 canned anchovies, drained and chopped; 2 garlic cloves, finely chopped; 25 g/1 oz/¼ cup pine nuts, roughly chopped; 350 g/12 oz puff pastry; 25 g/1 oz/¼ cup raisins; 25 ml/1½ tbsp olive oil; 450 g/1 lb fresh spinach leaves, washed, drained and chopped; 1 egg, beaten; salt and ground black pepper; salt and ground black pepper

Preparation info

Makes
twenty

Difficulty
Medium

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Little pies are part of the Moorish tradition in Spain. The Arabs first brought spinach to Europe and pine nuts and raisins are typical Arab flavourings. In Spain the dough for these pastries is sold ready-cut into rounds, and they are deep-fried.

Ingredients

25 g/1 oz/¼ cup raisins
25 ml</

Europe
Spain
Fish course
Pastry
Pie
Pescatarian

Method

To make the filling, soak the raisins in a little warm water for 10 minutes. Drain well, then chop roughly.
Heat the olive oil in a large pan, add the spinach, stir, then cover and cook over a low heat for about 2 minutes until the spinach starts to wilt.

Ingredients

Method

Photos