A Very yummy recipe for spinach mozzarella empanada. Serve warm.
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In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for 3 hours.
Preheat oven to 450 degrees F and lightly grease a baking sheet.
In a large fry pan, Heat lemon juice, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
Add 1 tsp oil to the pan, then add the onion and garlic and cook, stirring, until , 2 to 3 minutes. Add the reserved spinach, cheese, salt and pepper to taste mix thoroughly. Allow to cool thoroughly.
Remove the dough from the refrigerator and the dough out on a foured surface to about 1/8 inch thick. Using a bowl , cut the dough into as many 5-inch circles as possible. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using a fork and transfer to the prepared baking sheet. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.