Crestes d´espinacs (Spinach empanadas)
The Moors brought the tradition of small pies to Spain, and “crestes” — known as empanadas in the rest of Spain — are a common snack in Catalunya.
* 1 cup raisins
* 1 1/2 tbsp olive oil
* 1 lb fresh spinach leves, washed, drained and chopped
* 6 canned anchovies, drained and chopped
* 2 garlic cloves, chopped
* 1/4 cup pine nuts, chopped
* 1 egg, beaten
* 12 oz puff pastry
* Salt andblack pepper
Cooking Time 45 Mins.
To make the filling, soak the raisins in a little warm water for 10 minutes. Drain well, then chop roughly. Heat the olive oil in a large pan, add the spinach, stir, then cover and cook over a low heat for about 2 minutes until the spinach starts to wilt. Remove the lid, turn up the heat and cook until any liquid has evaporated.
Add the chopped anchovies, garlic and seasoning to the spinach and cook, stirring, for about 1 minute. Remove the pan from the heat, then stir in the soaked raisins and pine nuts, and set aside to cool.
Meawhile, preheat the oven to 350 F. Roll ou the pastry on a lightly floured surface to a 1/8 in. thickness. Cut the pastry into 20 rounds, re-rolling any scraps if necessary. Place about 2 tsp filling in the middle of each round, then brush the edges with a little water. Bring up the sides of the pastry and seal well. Press thh edges together with the back of a fork. Brush with egg.
Place the pies, slightly apart, on a lightly greased baking sheet and bake for about 15 minutes, until puffed up and golden brown. Transfer the pies to a wire rack to cool. The are best srved while still slightly warm, but not hot.
Try a Penedés white with this dish.