Empanada with spinach, Torta del Casar and pine nut dressing
by José Pizarro
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Ingredients
Store Cupboard
3 sheets of filo pastry
20g of pine nuts
10g of honey
Fruit & Vegetables
1kg spinach, washed
1 small onion, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
Dairy
150g of sheep's-milk cheese, such as Torta del Casar
1 egg, beaten, to glaze
Oils & Vinegars
20ml of olive oil
10ml of Pedro Ximinez vinegar