173.🥟Phyllo Dough Empanadas with Spinach, Mushrooms, and Ricotta🍄‍🟫🧀

Name: 173.🥟Phyllo Dough Empanadas with Spinach, Mushrooms, and Ricotta🍄🟫🧀
Total time: 5400 s
Yield: 6 servings
Ingredients: 6 rectangular sheets of phyllo dough; Extra virgin olive oil; 1 chopped onion; 8 ounces mixed mushrooms (about 225 grams); 10 ounces fresh spinach (about 300 grams); 1/3 cup raisins (about 50 grams); 2 tablespoons pine nuts; 3 tablespoons white wine (about 50 ml); 2/3 cup ricotta cheese (about 150 grams); Grated Parmesan cheese

Silvana Ruiz @SilvanaRuizLopez

Murcia (España)

This recipe is a variation of one I saw on Instagram from @cocinarencasa, but I changed some ingredients and added others.

Silvana Ruiz @SilvanaRuizLopez

Murcia (España)

This recipe is a variation of one I saw on Instagram from @cocinarencasa, but I changed some ingredients and added others.

Saved

Ingredients

1 hour 30 min

6 servings

6rectangular sheets of phyllo dough
Extra virgin olive oil
1chopped onion
8 ouncesmixed mushrooms (about 225 grams)
10 ouncesfresh spinach (about 300 grams)
1/3 cupraisins (about 50 grams)
2 tablespoonspine nuts
3 tablespoonswhite wine (about 50 ml)
2/3 cupricotta cheese (about 150 grams)
Grated Parmesan cheese

Saved

Steps

1 hour 30 min

1

Heat a drizzle of olive oil in a skillet and sauté the onion until translucent. Set aside.
2

Add the mushrooms to the skillet and cook until done, then add the sautéed onion and spinach.
3

When the spinach is cooked, add the raisins and pine nuts to the skillet.
4

Place the raisins in a cup, cover with water, and microwave for 1 minute to rehydrate.
5

Add the rehydrated raisins, a pinch of salt, and the white wine to the skillet. Let the liquid reduce significantly.
6

Add the ricotta cheese to the skillet and mix well.
7

Once the mixture has cooled, preheat the oven to 330°F (165°C). Meanwhile, assemble the empanadas.
8

To assemble, place one sheet of phyllo dough on a surface, brush with olive oil, and place another sheet on top.
9

Divide the filling into three portions. Place 1/3 of the filling at one end of the phyllo sheets. Fold in the sides, roll up, and place the seam side down.
10

Repeat with the remaining filling to make 3 empanadas. Place them on a baking sheet brushed with a little olive oil to prevent sticking. Brush the tops with olive oil and sprinkle with grated Parmesan cheese.
11

Bake at 320°F (160°C) for 30 minutes or until the pastry is crisp and golden. Enjoy!