Recipe - Empanadas De Acelgas

2 pound Swiss chard
4 Tablepoons extra virgin
olive oil
One half md Spanish onion; thinly cut or sliced up
2 tablespoon Pine nuts
2 tablespoon Raisins
One half cup Garrotxa cheese; grated
1 Recipe empanada dough
2 Eggs; beaten

Clean and chop Swiss chard into oneinch pieces, including stalks. Rinse
well and drain. In a 14inch saute pan, heat oil until smoking. Add onions,
pine nuts, and raisins and cook until softened, about 5 to 6 minutes. Add
chard, season with salt, cover pot and cook for 10 to 12 minutes, or until
very tender. Drain and cool. Add garrotxa cheese and mix well.

Prheat oven to 400 degrees F.

Roll dough out to One fourth inch thick and cut into 3inch squares. Place one
tablespoon of filling in center of each square and fold into triangle.
Press edges with fork and place on cookie sheet with parchment. Brush with
egg and bake 15 to 20 minutes until golden brown. Serve warm.

Recipe by: MEDITERRANEAN MARIO #ME1A36

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998