NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1/3 cup Whole Wheat Flour

1 large Egg

1/4 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1/2 cup Fresh Spinach

1 tsp Olive Oil

Salt, Pepper, Garlic Powder to taste

2 Tbsp Water

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a skillet, heat 1 tsp olive oil over medium heat. Add the diced yellow onion and red bell pepper, and sauté until soft, about 3-4 minutes. Stir in the fresh spinach and cook until wilted. Season with a pinch of salt, pepper, and garlic powder. Remove from heat and set aside.

• 3

  In a mixing bowl, combine the lean ground turkey with the cooked vegetables. Mix in salt, pepper, and garlic powder to taste.

• 4

  For the dough, combine whole wheat flour, egg, and water in a separate bowl. Mix until a smooth dough forms. If the dough is too sticky, add a little more flour until it becomes workable.

• 5

  Divide the dough into 2 equal pieces. Roll out each piece on a lightly floured surface into a circle about 6 inches in diameter.

• 6

  Place an even portion of the turkey-veggie filling in the center of each round dough. Fold the dough over to form a half-moon shape, and crimp the edges securely with a fork.

• 7

  Place the empanadas on the prepared baking sheet. Brush lightly with a touch of olive oil or egg wash if desired for extra crispiness.

• 8

  Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the filling is cooked through.

• 9

  Let cool slightly before serving.