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Spinach and Ricotta Empanadas

Shugary Sweets
  • 60 minutes
  • Serves 12

INGREDIENTS

1

box refrigerated pie crust, makes two pies

2 tbsp

unsalted butter

1/4 cup

onion, diced

4 cups

fresh spinach

1

large egg

1/2 cup

ricotta cheese

1/4 cup

shredded parmesan cheese

1 tsp

kosher salt

1/4 tsp

black pepper

nutmeg

1

egg yolk, beaten, optional for brushing on pie crust