Empanada with spinach, Torta del Casar and pine nut dressing

PT45M

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Ingredients

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Empanada

Pine nut dressing

1
Preheat the oven to 180°C/gas mark 4
2
Heat a frying pan over a medium heat and sweat down the onion and garlic in the oil until soft
3
Stir in the spinach and continue to sweat down until wilted and cooked through. Add the cheese and stir until until melted. Remove from the heat and set aside to cool slightly while you make the dressing
  • 1kg spinach, washed
  • 150g of sheep's-milk cheese, such as Torta del Casar
4
In a separate frying pan, gently toast the pine nuts until golden brown, then add in the honey and vinegar to create a glaze. Remove from the heat and set aside
5
Place one sheet of the filo pastry on a large baking tray and lightly brush all over with the beaten egg. Layer the second and third sheets on top, repeating the egg wash between layers
6
Spoon the spinach filling along one of the shorter sides of the pastry, then roll up carefully, tucking in the ends to form a long rectangular parcel
7
Brush all over with the egg wash, then bake in the oven for 8 minutes until crisp and golden. Spoon over the pine nut dressing and serve immediately
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