13 Feta + Veggie Empanadas

I'm so excited about this recipe, I'm just going to get right to it.  On our trip to San Francisco back in January, our friends took us to a tiny Cuban restaurant behind Ghirardelli square for lunch.  I fell in love with their squash and swiss chard empanada that came with a bright, herby dipping sauce.  So of course I was going to do my best to recreate it at home.

I'm so happy with how this turned out.  I absolutely love the sauce, it's the perfect thing to balance the sweet and earthy flavors of the veggies.  The feta adds a salty, creamy flavor all wrapped up in a little dough package.

Feta + Veggie Empanadas
(Makes 6)


Ingredients:
1 whole small butternut squash
salt + pepper
olive oil

1 bag collard greens
1 tablespoon olive oil
2 cups chicken broth
1 tablespoon apple cider vinegar
salt + pepper
dash of red pepper flakes
1 clove garlic, chopped

1 package of crumbled feta
1 13.8 oz package of Pillsbury pizza crust

Sauce:
1 bunch of fresh cilantro leaves, stems removed
a small bunch of fresh mint leaves, stems removed (about 6 stems worth)
1/2 cup sour cream
salt + pepper
1 clove garlic
dash cayenne (optional)

Directions:

1.  Preheat the oven to 400 degrees F.  Line a baking pan with foil.  Cut the squash in half length wise and remove the seeds using a spoon to scoop them out.  Drizzle each squash with olive oil and sprinkle with salt and pepper.  Place on the baking sheet facing up (outside skin down on the pan) and bake for 25 minutes, then test tenderness with a fork.  Flip over and finish baking for another 15 minutes or until fork tender, and it's nice and soft.  Let cool.  Using a spoon, scrape the squash out of the shell and into a bowl.  (Depending on the size of your squash you should have leftovers)

2.  While the squash is baking, in a large pot heat the olive oil over medium heat and add the garlic.  Cook for 1-2 minutes and then add the collard greens.  Pour the chicken broth over the greens and cover the pot, continue cooking for 5-10 minutes until the greens have started to wilt down.  Now add the salt, pepper, red pepper flake, and apple cider vinegar.  Mix well.  Cover and reduce heat down to medium, continue cooking another 10-15 minutes, until tender.

3.  Preheat the oven to 350 degrees F.  Unroll the pizza crust on to a floured surface.  Cut into 6 even square pieces.  Take the first piece and stretch it out a little more with your hands, be careful not to tear it.  Place it on the counter, place a spoonful of squash on one half of the square, sprinkle a tablespoon of feta on top, and then a spoonful of collard greens (be sure to drain away the excess liquid on the greens).  Fold the empty half of dough over the filling and press the edges together.  Then starting at one end roll the edge back toward the filling working your way around to the other end.  This gives it that spiral rolled look and seals it completely.  Repeat for all empanadas.

4.  Line a baking sheet with parchment paper and place the finished empanadas on it.  Bake for 15-20 minutes or until the dough is a deep golden brown.  Cool on a wire rack.

5.  In a food processor add the sour cream, cilantro, mint, garlic, and cayenne.  Puree until smooth.  Serve on the side for dipping.

Enjoy!!