Spinach Empanadas
"The term empanada is used for any raw or cooked filling wrapped in a dough and baked in the oven or over an open fire. These pies are mentioned in culinary documents as far back as medieval times. Individual servings are called empanadillas ("little pies"). There are also some delicious recipes with sweet fillings. Both sweet and savory turnovers can also be fried...."
INGREDIENTS
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For Filling:
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1 1/2 lb spinach, chopped
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1/3 cup olive oil
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4 cloves garlic, finely chopped
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6 1/2 oz tomatoes, peeled and chopped
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3 1/2 oz bonito tuna in oil or boiled shrimp (prawns)
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1/2 cup pine nuts
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2 eggs, hardboiled and finely chopped
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salt
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For Dough:
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2 cups all-purpose flour
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1/4 cup olive oil
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1/4 cup milk
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A few drops lemon juice
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1 tablespoon beer
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1/2 tablespoon baking soda
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salt
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1 egg, beaten
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