Spinach & Ricotta Empanadas with Lemon Zest

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.

Add spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, lemon zest, nutmeg, salt, and pepper. Mix well.

Place a spoonful (about 2 tablespoons) of the spinach and ricotta mixture in the center of each empanada disc.

Fold the empanada disc over to form a half-moon shape. Crimp the edges with a fork to seal tightly.

Brush the top of each empanada with beaten egg.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.