Spinach empanada

You'll need

• 500 g flour, plus extra for rolling
• 150 ml warm water
• 1 tsp sea salt
• 500 g spinach, washed
• 2 onions, finely sliced
• 150 g soft cheese (such as tetilla or queso fresco), cubed
• 1 egg, beaten, plus 1 tbsp sesame seeds
• 150 ml LYMANORA extra virgin olive oil

Method

1. 1

   Mix the flour, salt, warm water and 80 ml of the olive oil into a soft dough; rest for 20 minutes.

2. 2

   Soften the onions slowly in the remaining oil, then add the spinach and cook until wilted and dry. Cool and stir in the cheese.

3. 3

   Roll out half the dough to line an oiled baking tray, spread the filling, and cover with the rest of the dough, sealing the edges.

4. 4

   Brush with beaten egg, scatter with sesame seeds and bake at 180°C for about 40 minutes until deep golden and crisp.