Preheat oven to 375 degrees.

In skillet, fry chorizo until cooked through and crispy on the outside. Set aside and cool.

In a separate skillet, cook onions and garlic in butter over medium-low heat, stirring occasionally until soft.

Squeeze water from spinach, strain, then add to onion mixture. Cook over moderate heat, stirring occasionally until all excess water evaporates from spinach.

Add chorizo and wine to onion and spinach mixture and cook 3-4 minutes until liquid evaporates.

In a bowl, stir together spinach and chorizo mixture, parsley, and breadcrumbs. Add salt and pepper and cool, uncovered.

Unfold pie crusts and spread them out on a lightly-floured surface. Spread half of filling onto half of crust, leaving a half-inch border. Fold other half of crust over filling, making half-moon shape, and pinch edges together. Cut 4-5 slits across top of empanada. Brush top and edges with egg wash.

Repeat process for second empanada and place both on an ungreased pastry sheet. Bake 30 minutes or until golden brown.

Cool completely, then slice into 1 inch pieces.