Spinach & Ricotta Empanadas with Toasted Pine Nuts

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Toast pine nuts in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant. Watch carefully as they burn easily. Set aside to cool.

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant. Add chopped spinach and cook until wilted, about 3-5 minutes. Drain excess liquid from the spinach.

In a large bowl, combine the cooked spinach, ricotta cheese, toasted pine nuts, Parmesan cheese, nutmeg, salt, and pepper. Mix well.

Lay out the empanada dough disks. Place approximately 2 tablespoons of the spinach and ricotta filling in the center of each disk.

Fold the dough over to form a half-moon shape. Seal the edges by pressing with a fork or crimping with your fingers.

Brush the tops of the empanadas with the beaten egg wash.

Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.

Let the empanadas cool slightly before serving.