Spinach And Potato Indian Empanadas Food

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SPINACH AND ARTICHOKE FOOTBALL EMPANADAS



Spinach and Artichoke Football Empanadas image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 20 empanadas

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
2 garlic cloves, minced
1 cup shredded Gruyere
1 cup shredded mozzarella
1/2 cup shredded Parmesan
10 ounces frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke hearts, chopped
Kosher salt and freshly ground black pepper
Two 14-ounce packages empanada discs, thawed
1 large egg beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the cream cheese, sour cream and mayonnaise in a large bowl until well combined. Using a large spoon, stir in the garlic, cheeses, spinach and artichoke hearts. Season to taste and set aside.
  • Place one empanada disc on a clean dry work surface, keeping the remaining dough covered with plastic wrap or a kitchen towel. Using a 4-inch football-shaped cookie cutter, punch out 2 footballs per dough disc. Set aside the excess dough; you will need this to create laces for the top of the football. Spread 1 1/2 to 2 heaping tablespoons cheese filling on one of the football cutouts, leaving a 1/4-inch border all the way around the edge. Place the other football cutout on top of the filling, stretching if necessary. Press down on the edges using a fork to fuse the 2 pieces together and make a decorative border around the empanadas.
  • Use the excess dough to create 1 longer and 3 shorter strips. Put the longer strip running down the length of the football, then the 3 shorter strips across the longer one. Repeat with the remaining filling and dough discs. Place the finished footballs on the prepared baking sheet and brush with the egg wash. Bake until the empanadas are golden brown, 25 to 30 minutes.

ALOO PALAK (INDIAN POTATOES & SPINACH)



Aloo Palak (Indian Potatoes & Spinach) image

I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.

Provided by -Sylvie-

Categories     Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

300 g spinach, fresh or frozen
2 garlic cloves, roughly chopped
1 inch fresh ginger, roughly chopped
2 onions, chopped
1 -2 green chili, chopped with seeds
200 g waxy potatoes, peeled and cubed
1 teaspoon turmeric
4 tablespoons ghee or 4 tablespoons butter
1 teaspoon cumin seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon fresh cream (optional)
salt

Steps:

  • In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
  • Remove from the pan and blend to a fine puree and keep aside.
  • In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
  • Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
  • Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
  • Simmer for few minutes till the potatoes absorb the flavor.
  • Add fresh cream if desired.

Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7

INDIAN SPINACH AND POTATOES



Indian Spinach and Potatoes image

This is a Indian dish that I particularly enjoy. Its got a little spice and you can add extra jalapeños if you want more of a kick.

Provided by Dominick and Amanda

Categories     Potato

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 1/2 lbs small red potatoes, scrubbed
1/4 cup water
2 lbs Baby Spinach
3 tablespoons vegetable oil
1 large onion, finely chopped
4 large garlic cloves, minced
2 tablespoons fresh ginger, peeled and minced
2 jalapenos, minced with some seeds
3 large tomatoes, finely chopped
1 cup fresh cilantro, chopped
2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garam masala
3/4 cup low-fat plain yogurt
salt, as needed
cilantro, for garnish

Steps:

  • Put the potatoes in a large pot of salted water and bring to a boil. Boil over moderate heat until tender when pierced with a knife, about 25 minutes. Drain and let cool, then halve the potatoes.
  • Meanwhile, in a large, deep skillet, bring the water to a boil. Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted. Using tongs, transfer the spinach to a colander and repeat with the remaining spinach. Squeeze the spinach dry, then transfer it to a food processor and puree. Wipe out the skillet.
  • Heat the oil in the same skillet. Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes. Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes. Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
  • Slowly stir in the yogurt. Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally. Add the pureed spinach and stir well. Cover and simmer for 10 minutes to blend the flavors. Season with salt. Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and serve.

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