Spanish Epanadillas

Spanish Epanadillas

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

1. 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