The Pioneer Woman Tasty Kitchen
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Spinach Turnovers (or Empanadas)

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Level: Easy

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Description

The flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. I won a contest in Taste of Home with this recipe! It’s a little time consuming but well worth the effort! Enjoy!

Ingredients

  • 2 whole 8 Ounce Packages Of Softened Cream Cheese
  • ¾ cups Softened Butter (not Margarine)
  • 2-½ cups Flour
  • ½ teaspoons Salt
  • 5 whole Smoky Bacon Strips, Diced
  • ¼ cups Minced Onion
  • 2 whole Garlic Cloves, Finely Minced
  • 1 whole 10 Ounce Package Of Frozen Chopped Spinach - Thawed & Well Drained
  • 1 cup 4% Cottage Cheese
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • ⅛ teaspoons Grated Nutmeg
  • 1 whole Egg, Beaten
  • 1 jar Your Favorite Salsa (optional)

Preparation

In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours.

In a skillet, cook bacon over medium heat until crisp. Remove bacon from pan; reserve 1 tablespoon drippings (toss the rest of the drippings). Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool.

On a lightly floured surface, roll dough to 1/8-inch thickness. Cut into 3-inch circles; brush edges with egg. Place 1 heaping teaspoon of filling into each circle. Fold the dough over the filling; seal edges. Prick tops with a fork. Brush with egg. Place the completed turnovers on a cookie sheet and repeat the process with the remaining dough and filling.

Bake at 400°F for 10-12 minutes or until golden brown. Serve with salsa if desired.

Yield: about 4 dozen.

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