1/6th of recipe (1 empanada): 155 calories, 6g fat, 455mg sodium, 19.5g carbs, 1g fiber, 4g sugars, 5g protein -- PointsPlus® value 4*
We ditched the traditional layers of fillo for our favorite dough in a tube, which resulted in a tasty fusion of spanakopitas and empanadas! Just TRY not to fall in love with these cheesy spinach pockets...
1/2 cup finely chopped onion
8 cups chopped spinach leaves
1 1/2 tsp. chopped garlic
2 tbsp. low-fat or light ricotta cheese
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. chopped fresh parsley
1/8 tsp. salt
1/4 cup crumbled reduced-fat feta cheese
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until lightly browned, 6 - 8 minutes.
Add spinach and garlic to the skillet with the onion. Cook and stir until spinach has wilted, 2 - 3 minutes.
Transfer mixture to a medium bowl, and blot away excess moisture. Add ricotta cheese, egg substitute, parsley, and salt, and mix well. Stir in feta cheese.
Roll out dough into a large rectangle of even thickness. Cut lengthwise into two even pieces. Cut each piece widthwise into thirds, leaving you with 6 rectangular pieces of dough.
Stretch out each rectangle a bit. Evenly distribute spinach mixture among the centers of the pieces of dough.
Arrange one piece of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner.
Press edges firmly to enclose the mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet, and repeat with remaining dough pieces and spinach mixture.
Bake until dough is golden brown, about 12 minutes.
MAKES 6 SERVINGS