In a Large Bowl combine Flour, Milk, Melted Butter, Salt, and Baking Powder to make a soft dough. I prefer using my hands to make the dough so that I am in control of the texture of the dough. Once the dough is ready, cover with a lid or a plastic wrap and allow it to rest in the freezer for 15-minutes or in the refrigerator for 30-minutes.
In a skillet heat some olive oil. As the oil shimmers add chopped onions and minced garlic. Saute this over low heat until the garlic turns light golden brown. Now add Spinach and saute this over a low flame until it wilts but not loses its color. This takes about 2-3 minutes.Finally add Ricotta Cheese, Salt, and Pepper. Mix well using a spatula to combine.Lastly, add corn and mix well.
Flour the surface, and roll a small portion of the dough. Use a circular bowl and invert it on the rolled dough to cut out a perfectly circular shaped dough.
Now add the filling in the center and seal the edges. Crimp the edges using a fork. Place them on a baking sheet. Preheat oven to 350F or 180C.
Finally, brush a mixture of Eggwash and Olive Oil on the Empanadas and Bake them at 350F for 20-minutes. If you want you can gently flip them over at the 12-13 minute mark so that the other side turns golden brown as well. Once done, enjoy.
To make Eggwash mix 1 Whole Egg with 1 Tablespoon of Water.
To know how to make with frozen Corn read the blog post.
Spinach Ricotta and Corn Empanadas
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Spinach Ricotta and Corn Empanadas https://www.recipemagik.com/spinach-ricotta-and-corn-empanadas/