Spinach Empanadillas

Yield ~20

Filling

¼ cup Raisins Soak the raisins in a little hot water for 10 minutes. Drain well, then chop roughly

2/3 pkg Frozen spinach Thaw the spinach, and drain well

1/3 cup Capers and/or Slightly crush the capers, and/or roughly chop the olives

salty black olives*

2 cloves Garlic Finely chop the garlic

¼ cup Pine nuts Toast, then roughly chop the pine nuts

1½ T Olive Oil Heat the olive oil in a large pan

<spinach> Add the spinach, capers/olives, garlic and pepper and capers/olives. Cook, stirring for about 

<garlic> 1 minute

½ t Ground Black Pepper

<raisins> Remove the pan from the heat and stir in the raisins and pine nuts.

<pine nuts>     Set aside to cool.

Empanadillas

Preheat oven to 350°

Line a baking sheet with parchment paper

1 Egg Beat the egg

12 oz Puff pastry Lightly flour a surface, and roll the puff pastry out to 1/8” thickness. Cut into ~3” squares.

<filling> Place 1T of the filling in the center of each square. Moisten the edges, and fold to make a

  triangle, and fold/crimp the edges.

Brush with the beaten egg and place, slightly apart, on the baking sheet.

Bake for about 15 minutes, until golden brown.

Remove to a wire rack to cool.

Best served while slightly warm, but not hot.

* Original recipe called for 6 canned anchovies, chopped 

Source: The Complete Guide to Traditional Jewish Cooking – p 90