Spinach and Cheese Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix the flour and salt. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, ice water, and vinegar. Gradually add the wet ingredients to the flour mixture, stirring until a dough forms. Knead gently, then wrap in plastic and refrigerate for 1 hour.
2. Make the filling
   Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add spinach in batches, cooking until wilted. Remove from heat and let cool for 10 minutes.
3. Prepare the cheese mixture
   In a medium bowl, combine the cooled spinach mixture with mozzarella, ricotta, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Mix well and set aside.
4. Form the empanadas
   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. On a floured surface, roll out the dough to 1/8 inch thickness. Using a 4-inch round cutter, cut out circles from the dough. Place about 1 1/2 tablespoons of filling in the center of each circle.
5. Seal and shape
   Brush the edges of the dough circles with water. Fold the dough over the filling to form a half-moon and press the edges together to seal. Use a fork to crimp the edges decoratively or fold the edges with a repulgue (traditional folding technique). Transfer to prepared baking sheets.
6. Bake to golden perfection
   Brush the tops of the empanadas with beaten egg for a golden finish. Using a small knife, make a tiny slit on top of each empanada to allow steam to escape. Bake for 20-25 minutes, until golden brown and crisp. Allow to cool for 5 minutes before serving.