3 Tablespoons olive oil

2 lbs. spinach leaves, washed and chopped

4 cloves garlic, minced

4 Tablespoons toasted pine nuts, finely chopped

Salt and pepper to taste

Puff Pastry Sheets

Egg Wash (1 egg lightly mixed with ¼ cup water)

In a large sauté pan, heat olive oil.  Add spinach, raisins, and garlic to the pan and allow spinach to wilt.  The liquid from the leaves will help plump the raisins as they cook, and the garlic will caramelize.  Add pine nuts. Add salt and pepper to taste.  Set aside to cool.

Preheat oven to 350 degrees Fahrenheit.

Roll out puff pastry sheets to remove any creases.  With a circle cookie cutter, cut out 3 inch circles and place a small amount of cooled filling inside each circle.  Fold in half and seal with a little egg wash as glue.  Press the edges together and press with a fork to give a decorative edge.  Brush top of empanadillas with egg wash and place on a parchment lined baking sheet.

Bake until golden brown, approximately 10-15 minutes.