How to make
Prepare the dough by sifting the flour into a bowl and mixing it with the salt and dry yeast.
Make a well and pour the water, olive oil and wine in it and knead a smooth elastic dough. Shape it into a ball and leave it to rise for 30 minutes.
During this time, make the stuffing by heating the olive oil over moderate heat and frying the spring onions in it. Pour the tomato puree and finely chopped garlic, along with the salt and oregano. Cook, until it thickens and add the spinach without cutting it (if the leaves are too big, you can chop them, of course).
After two minutes, or once the spinach has softened, remove it from the heat and leave the stuffing to cool.
Cut the eggs into medium-sized pieces and add them to the mixture, by mixing well.
Roll out the dough into a thin crust and cut out circles with a diameter of 6″ (16 cm). At one end, distribute the stuffing and fold it, by pressing the edges. From the indicated amount of products and with this size, you will get 5 empanadas.
Arrange them in a tray onto baking paper and leave them to rise for another 30 minutes.
Beat the yolk with a little oil and water and spread the surface of the risen empanadas. Bake them for 20-22 minutes, by placing them in the oven at 210°F (100°C) and immediately increase it to 360°F (180°C).
As soon as you take them out of the oven, spray them lightly with water without covering them.
Serve them warm or cooled - both versions are suitable for consumption!
Enjoy your meal!
