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Ingredients
- 2 lb Swiss chard
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 med Spanish onion thinly sliced
- 2 Tbsp. Pine nuts
- 2 Tbsp. Raisins
- 1/2 c. Grated garrotxa cheese
- 1 x recipe Empanada Pastry see * Note
- 2 x Large eggs beaten
Directions
- Clean and chop Swiss chard into one-inch pcs, including stalks. Rinse well and drain. In a 14-inch saute/fry pan, heat oil till smoking. Add in onions, pine nuts, and raisins and cook till softened, about 5 to 6 min. Add in chard, season with salt, cover pot and cook for 10 to 12 min, or possibly till very tender. Drain and cold. Add in garrotxa cheese and mix well.
- Preheat oven to 400 degrees.
- Roll dough out to 1/4-inch thick and cut into 3-inch squares. Place one Tbsp. 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 min till golden. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1070g | |
| Calories 946 | |
| Calories from Fat 655 | 69% |
| Total Fat 74.5g | 93% |
| Saturated Fat 11.43g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1921mg | 80% |
| Potassium 3600mg | 103% |
| Total Carbs 54.63g | 15% |
| Dietary Fiber 15.4g | 51% |
| Sugars 24.72g | 16% |
| Protein 30.38g | 49% |
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