Ricotta Cheese And Spinach Empanadas

In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl periodically. Reduce the mixer speed to low, then add the flour, little by little, and the salt, and process until just combined.

Turn the dough out onto a lightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.

Place the diced bacon in a medium nonstick skillet and cook until crisp. Add the onions, garlic and saute until translucent.

Add the spinach to the garlic and onion mixture and cook for about 3 minutes. Season to taste with the nutmeg, salt and pepper. Remove the mixture from the heat and cool slightly. When cool, add the ricotta and stir well.

Preheat the oven to 450 degrees F. Lightly grease a baking sheet.

Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5 inch circles as possible. Gather the scraps of dough together and knead lightly to re-form the dough into a disk. Roll out as before, again cutting as many rounds as possible. You should be able to get 10 to 12 rounds.

Divide the spinach filling evenly among the dough circles. Using your fingers or a small brush, lightly moisten the edges with some of the beaten egg, then fold one side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled.

Brush the tops of each empanada with the beaten egg and bake uncovered until golden, 12 to 15 minutes.

Serve warm or at room temperature with your favorite toppings like salsa, sour cream, guacamole, diced tomatoes and/or shredded lettuce.