Spinach and Ricotta Empanadas
Ingredients
- 1 box refrigerated pie crust (makes two pies)
- 2 Tablespoons 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 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch nutmeg
- 1 egg yolk (beaten, optional for brushing on pie crust)
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