Greek Empanadas

24 Feb

With weekends like that– who needs weekdays?

If you were lucky enough to be in the Mid-Atlantic region this week, you enjoyed sunny highs of 65- perfect running weather. I snuck in a 12-mile run that was absolutely glorious with the exception of the Calvert Street hill, where I realized the two women talking about butter pecan ice cream as they strolled up the hill were moving more quickly than I was while “running.”  Talk about an ego check.

Hilly runs aside, I had some of my long-time favorites over for empanadas. AKAKef and NoLongerClevelandParkKef brought their world-famous sangria (recipe forthcoming!), ChitownKef and TShirtMogulKef joined us, and it was on. We gossiped, we laughed, we speculated about the best places to spot Michael Eric Dyson and Eric Holder in DC, and then we kvetched about the lack of “house training” in the modern era… everything a Sunday night ought to be.

I used the dough from my favorite empanadas and filled them with fasolakia (plus a hearty dose of feta cheese) and was pleased with the result.  photo-82

 

We finished the night off with some chocolate peanut butter pop ’ems and a countdown to the return of Scandal Thursday, and then scurried home because some people reallly needed to catch the latest episode of Real Housewives of Atlanta. I won’t name names to protect the very, very guilty.

Greek Empanadas

Ingredients

  • 1 batch of empanada dough
  • 1 batch fasolakia (cut the beans into thirds after you stem them)
  • About 4 oz feta cheese (optional)

Assembly

1. Prepare the fasolakia and let them cool.

2. Preheat the oven to 350F. Prepare the empanada dough. Cut the dough into rounds (3-inches for small, 6-inches for big) using a biscuit cutter or glass cup as described in empanada recipe. Arrange half of the rounds on an ungreased cookie sheet.

3. Put about 1 TBS of fasolakia in the center of each 3-inch round, or about 1.5 TBS in a larger empanada. Sprinkle generously with feta. Cover the bases with the remaining half of the rounds and seal with your fingers. Brush generously with the oil of your choice.

4. Bake for 12 minutes at 350, then turn on the broiler for another 2-3 minutes, WATCHING THE EMPANADAS LIKE A HAWK. When lightly browned, remove from the oven and enjoy!

 

One Response to “Greek Empanadas”

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  1. Some Recipes for Your Snow Day | Cooking Up Kefi - January 21, 2016

    […] GrainFree Greek Empanadas […]

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