1 large bunch of spinach
4 cloves of garlic, minced
6 tablespoons olive oil
Salt to taste
1/4 cup black raisins
1 large bunch of spinach
4 cloves of garlic, minced
6 tablespoons olive oil
Salt to taste
1/4 cup black raisins
In a pan place the wet spinach leaves
Cover and cook over low heat until wilted
Remove from pan and chop well (should yield 3 cups)
Fry garlic in olive oil until starting to brown
Add spinach and mix well for 1 minute
Season with salt
When filling, place 4 raisins in each empanada.
