Spanish Epanadillas

Name: Spanish Epanadillas
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 2 tablespoons raisins; 2 tablespoons toasted pine nuts; 1 teaspoon salt; ½ teaspoon fresh ground pepper; 2 pounds baby spinach, or 1 pound frozen spinach; 2 pounds baby spinach, or 1 pound frozen spinach; 1 onion, peeled and thinly sliced; 3 cloves garlic, crushed and peeled

Preparation info

Difficulty
Easy

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

Spanish Epanadillas

2 tablespoons olive oil
1 onion, peeled and thinly sliced
3 cloves

Europe
Spain
Starter
Mediterranean
Vegan

Method

Heat the oil in a wok or deep skillet. Add the onion and fry for 15 minutes, stirring occasionally, until golden brown. Add the garlic and stir-fry for 1 minute. Add the spinach, salt and pepper, and cook, over medium heat, for 5 minutes, or until all the water has evaporated. Add the raisins and pine nuts, and stir-fry for 1 minute longer. Adjust seasoning to taste. Rem