Spinach and Artichoke Football Empanadas
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 294, total fat 21 G., saturated fats 8 G., proteins 11 G., carbohydrates 16 G., fiber 2 G., cholesterol 50 mg, sodium 410 mg, sugar 2 G.
Calories 294, total fat 21 G., saturated fats 8 G., proteins 11 G., carbohydrates 16 G., fiber 2 G., cholesterol 50 mg, sodium 410 mg, sugar 2 G.
Cheese dip with spinach and artichokes is a popular appetizer for house parties and sports nights. It's typically served in a bowl with chips or crackers for dipping, but Jeff Mauro took this recipe a step further: he stuffed the spinach and artichoke dip into a dough ball and shaped it into an American football. The result is a perfect beer empanada that's easy to eat and sure to evoke the spirit of a football fan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of cream cheese at room temperature
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 2 cloves garlic, crushed
- 1 cup grated Gruyere
- 1 tbsp. grated mozzarella
- 0.5 tbsp. grated parmesan
- 280g frozen chopped spinach, thawed and squeezed out
- 1 can (400g) canned artichoke hearts, chopped
- 2 x 400g packages of empanada dough, thawed
- 1 large egg, beaten with 1 tbsp water
- Special equipment: oval cookie cutter measuring 10 cm.
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Recipes with similar ingredients: spinach, cream cheese, Artichokes, French dough, Parmesan cheese, mozzarella cheese, Gruyere cheese, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 190°C, line a baking sheet with parchment paper.
- In a large bowl, combine the cream cheese, sour cream, and mayonnaise and whisk until smooth. Stir in the garlic, cheeses, spinach, and artichoke hearts. Season with salt to taste and set aside.
- Place one circle of dough on a clean, dry work surface, covering the remaining dough with plastic wrap or a kitchen towel. Cut out two 10cm (4 in) ovals. Set the scraps aside for lacing the soccer ball. Spoon 1.5-2 heaping tablespoons of filling onto one of the ovals, leaving a 0.5cm (0.2 in) border. Top the filling with the second oval, stretching the dough as needed. Crimp the edges with a fork to seal the two sides and the filling inside.
- From the remaining dough, cut 1 long strip and 3 short strips. Lay the long strip lengthwise on the oval, then lay 3 shorter strips crosswise. Repeat with the remaining filling and dough. Place the assembled soccer balls on the prepared baking sheet and brush with beaten egg. Bake until golden brown, 25-30 minutes.
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