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Ingredient
Spinach, Tofu and Feta Empanadas
Introduce
Chef :
RicardoSpinach, Tofu and Feta Empanadas
I grew up eating empanadas. The spinach ones were not my favorite, but over the years I started adding feta for flavor and tofu for nutrition. Now, I devour them.
Ingredient
Food ration :
24 empanadasCooking time :
1 hour
540 grams (19 ounces)
tofu, pressed to extract liquid, and chopped
910 grams (2 pounds)
frozen spinach, thawed and squeezed to extract liquid, and chopped
2 tablespoons
olive oil
6 cloves
garlic
170 grams (6 ounces)
feta, crumbled
2 tablespoons
pine nuts, toasted
1 teaspoon
ground nutmeg
Cooking instructions
* Step 1
Sauté onions in olive oil at medium temperature for 10 minutes. Add garlic and cook for 2 minutes. Set aside.
* Step 2
Preheat oven to 450F
* Step 3
In a large bowl combine all ingredients for the filling.
* Step 4
Assemble the empanadas and place on a baking sheet lined with parchment paper. Poke a couple of holes on the tops and apply egg wash. Bake for 10 minutes. Let them rest for 10 minutes and serve. They go great with tzatziki sauce.
Note: if there is a photo you can click to enlarge it
Tag
Latin American
Mediterranean
Tofu
tofu, pressed to extract liquid, and chopped
frozen spinach, thawed and squeezed to extract liquid, and chopped
olive oil
onions, peeled and chopped
garlic
feta, crumbled
pine nuts, toasted
lemon, juiced and zested
ground nutmeg
discs for empanadas
egg, beaten (for egg wash)
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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