Meatless Monday: Empanadas de Espinaca con Masa de Yuca: Spinach Empanadas with Yucca Crust

Fried Empanadas

Baked Empanadas

Well I came across this recipe, and I just had to try it. It is a Cuban recipe and it seemed crazy, but it worked out great. It is an empanada dough made with yucca root. Follow me so you can see how it's done.


1 lb yuca
3/4  cup all purpose flour
1 egg yolk
1 tbsp butter or margarine
1 tsp salt

If using fresh yucca, peel, and cut into chunks. I used frozen yucca which is easier to find here. Boil your yucca until tender. Strain and remove hard root center. While still warm pass through a food processor to form a paste. In a large bowl combine your yucca paste with the butter, salt and egg yolk. Using your hands slowly work in the 3/4 cup of flour. Cover with plastic wrap and refrigerate to cool. (I left it in overnight until I was ready to prepare my empanadas).

Liberally flour a working surface and separate a small ball of dough and place onto your surface. The dough may be sticky, so make sure you have flour to sprinkle on as necessary. Roll out your dough, removing any hard pieces that may be left behind. Use a bowl to form circles on your dough, trace around the bowl with a knife. Place your filling in the center and fold in half. Crimp the edges up with your fingers to seal. You can fry your empanadas in vegetable oil, turning to brown evenly or brush on an egg wash on the tops and bake in a 350 degree oven until golden. (I preferred the baked ones)

These may be filled with whatever you desire ... meat, chicken, cheese, etc. I made a simple spinach filling using chopped onions, garlic, canned spinach and feta cheese.

Sautee your onion and garlic in olive oil and add your drained spinach. Cook on low heat 'til the liquid has been absorbed. Season with salt and pepper to taste. If necessary strain your spinach filling to release as much liquid as possible.

Meatless Monday: Ricotta and Spinach Stuffed Manicotti

I don't like to post Italian recipes too often since I 'm no expert, but I decided to make manicotti and since it's been at least 15 years since I've made it, I thought it worth the while to post it.

For the sauce:
2 large cloves garlic, pressed
1 small onion, finely chopped
1 1/2 cups canned stewed tomatoes
2 tablespoons tomato paste
1 cup water
2 tablespoons Italian seasoning (a combination of dried oregano, rosemary, thyme, basil and savory)
salt
olive oil

Coat a skillet with olive oil and sautee your onions and garlic. Add the tomatoes, tomato paste, water and spices. Stir. Cover and simmer for 45 minutes.

The manicotti pasta:
8 oz manicotti
water
olive oil

Boil your manicotti in a pot of water with a splash of olive oil. Cook to al dente. Do not overcook or it will fall apart when stuffing. (It will soften later in the oven).  Strain and let cool.

For the filling:
1 small onion, chopped
10 oz canned spinach drained
olive oil
salt to taste

2 cups ricotta cheese
1 1/4 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 egg

Sautee your onion in olive oil and add the spinach, cook until the liquid is absorbed, add salt to taste. Remove from heat and let cool.In a large bowl combine the spinach mixture, the three cheeses and the egg.

My top photo shows more spinach than I actually used. The written measurements are corect.

To stuff the manicotti:
Take a large ziplock bag and cut the corner (not to big, but not too small) pour half the cheese mixutre into the bag. Hold the manicotti with one had vertically and squeeze the mixture into the pasta halfway, then turn the manicotti and fill from the other end.

Coat a baking pan with olive oil and lay the stuffed manicotti side by side.

Pour your spaghetti sauce over the stuffed manicotti and place in a preheated 350 degree F oven for 30 minutes.