Spinach Ricotta and Corn Empanadas
Ingredients
- 2 Cup All-Purpose Flour
- ⅔ Cup Whole Milk
- ½ Cup Melted Butter (7-8 Tablespoons)
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Olive Oil
- 2 Medium-sized Onions (finely chopped)
- 4 Cloves Garlic (minced (about 2-3 Teaspoons))
- 10 Oz Spinach (chopped)
- 1¼ Cup Ricotta Cheese (300-350 grams)
- Salt and Pepper (As Per Taste)
- ½ cup Frozen Corn
- Eggwash and Olive Oil (to Brush on the Empanadas)
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