Spinach Turnovers (or Empanadas)

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.