Spinach Turnovers (or Empanadas)

• 2 whole 8 Ounce Packages Of Softened Cream Cheese
• 3/4 cups Softened Butter (not Margarine)
• 2- 1/2 cups Flour
• 1/2 teaspoons Salt
• 5 whole Smoky Bacon Strips, Diced
• 1/4 cups Minced Onion
• 2 whole Garlic Cloves, Finely Minced
• 1 whole 10 Ounce Package Of Frozen Chopped Spinach - Thawed & Well Drained
• 1 cup 4% Cottage Cheese
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 18 teaspoons Grated Nutmeg
• 1 whole Egg, Beaten
• 1 jar Your Favorite Salsa (optional)

1. In a bowl, beat cream cheese and butter until smooth.
2. Combine flour and salt; gradually add to creamed mixture (dough will be stiff).
3. Turn onto a floured surface; gently knead 10 times.
4. Cover and refrigerate at least 2 hours.
5. In a skillet, cook bacon over medium heat until crisp.
6. Remove bacon from pan; reserve 1 tablespoon drippings (toss the rest of the drippings).
7. Saute onion and garlic in drippings until tender.
8. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings.
9. Cool.
10. On a lightly floured surface, roll dough to 1/8-inch thickness.
11. Cut into 3-inch circles; brush edges with egg.
12. Place 1 heaping teaspoon of filling into each circle.
13. Fold the dough over the filling; seal edges.
14. Prick tops with a fork.
15. Brush with egg.
16. Place the completed turnovers on a cookie sheet and repeat the process with the remaining dough and filling.
17. Bake at 400 degrees F for 10-12 minutes or until golden brown.
18. Serve with salsa if desired.
19. Yield: about 4 dozen.

cream cheese, butter, flour, salt, bacon, onion, garlic, cheese, salt, ground black pepper, nutmeg, egg, favorite salsa

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-turnovers-or-empanadas/ (may not work)