Empanadas with Greens & Olives

Categories: hispanic

Ingredients

• 1 recipe Galette Dough or Yeasted Tart Dough (I chose the tart dough with oil to reduce the sat. fat component.)
• 2 t. sweet paprika
• 10 c. mixed greens, such as beet greens, chard, spinach, kale
• 2 T. olive oil
• 1 small onion, finely diced
• 2 garlic cloves, chopped
• 2 bay leaves
• 1/4 c. chopped parsley
• 1/4 t. red pepper flakes (or to taste)
• 1/2 c. pitted olives, such as kalamata
• 1/2 c. grated provolone
• 1 beaten egg
• Salt and pepper

Directions

1. Make the dough, adding the paprika to the flour. Divide it into 12 pieces and roll each into a 3-4 inch circle. Set on a sheet pan and refrigerate. Preheat oven to 375 deg F.

2. Wash greens, but don’t dry them. Heat oil in wide skillet over fairly high heat. Saute the onion with the garlic, bay leaves, parsley, and pepper flakes until the onion begins to color a little, about 4 minutes. Add greens and cook until they’re tender, 8-12 minutes, turning them with tongs as they cook. If there’s a lot of moisture when they’re done, press it out with the back of a spoon. Finely chop greens, then mix them with olives, cheese, and half of the egg. Season to taste with s&p.

3. Place 1 1/2 T. filling on the lower half of each dough circle, then fold the pastry over and seal edges. Brush with the remaining egg. Bake for 20 minutes or until nicely browned. Serve warm or at room temperature.

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