Spinach And Artichoke Football Empanadas Recipes
SPINACH AND ARTICHOKE SPREAD
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
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- Preheat oven to 400 degrees F. Line baking sheet with parchment paper or spray with non-stick baking spray.
- Mix together: (I use hand or stand mixer) cream cheese, sour cream, mayonnaise, spinach, artichoke hearts, Parmesan, mozzarella, Tabasco, garlic, green onion, salt and pepper.
- Cut 3 1/2" rounds of pie crust with a biscuit, cookie cutter or glass with same diameter. I was able to cut 8 rounds from each pie crust. (You can re-roll the crust leftovers to make some more.)
- Spoon about 2 teaspoons of filling in the center of each round, fold over and crimp the edges with a fork. Poke the top with a fork to help release steam while baking. Place on prepared baking sheet. You will have a cup or so of dip left over. I freeze this in a small baking dish to bake and enjoy later.
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- Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.
- Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas
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