Vegetable Empanada

In a pan with little water, place the peas, green beans, zucchinis and eggplant

Bring to a boil and cook with the pan covered until they're tender but still firm

Drain the vegetables

In a processor, blend the spinach leaves with milk and wheat flour until smooth

Place this mixture in a pan and bring to a simmer until thickened

Add the cooked vegetables and let cool

Add the grated cheese, season and mix. Reserve

Prepare the dough according to the recipe and line a mold

Place the vegetable filling, cover with the remaining dough and bake in a hot oven (200°C), preheated, until golden brown

Remove from the oven, let cool slightly and unmold

Serve warm or at room temperature

Serves 12 portions

369 calories per serving.