Herb Empanadas

Instructions

1. 1

   Mix flour and salt together in a large bowl. Cut in the softened butter until the mixture resembles breadcrumbs, then add warm water gradually until a soft dough forms. Knead briefly until smooth, wrap in plastic, and set aside for 10 minutes.

   Tip: Don't overwork the dough or your empanadas will be tough instead of tender.

2. 2

   While the dough rests, heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3 minutes until softened, then add minced garlic and cook for another minute.

   Tip: Keep the heat moderate to avoid burning the garlic, which turns bitter.

3. 3

   Add the chopped spinach to the pan and cook until wilted, about 2 minutes. Remove from heat and let cool slightly, then stir in the parsley, dill, ricotta cheese, lemon zest, salt, and pepper.

   Tip: Cooling the filling prevents it from making the dough soggy.

4. 4

   Divide the rested dough into 8 equal pieces and roll each into a thin circle about 15 centimeters across. Place 2 tablespoons of filling on one half of each circle.

   Tip: Keep unused dough covered with a damp cloth so it doesn't dry out.

5. 5

   Fold each dough circle in half over the filling and press the edges firmly with a fork to seal. Make sure there are no air pockets.

   Tip: Sealing well prevents the filling from leaking out during cooking.

6. 6

   Heat a little olive oil in a large skillet over medium-high heat. Cook the empanadas in batches for about 4 minutes on each side until golden brown and crispy. Do not overcrowd the pan.

   Tip: Working in batches ensures even browning and keeps the pan temperature consistent.

7. 7

   Transfer cooked empanadas to a paper towel to drain excess oil. Serve warm or at room temperature with your favorite yogurt sauce or salsa.

   Tip: These are great hot fresh from the pan, but equally delicious the next day as a cold snack.