Empanada

• 1 tablespoon butter
• 2 tablespoons dried onion flakes, Minced
• 14 lb lean beef, ground
• 1 (10 ounce) package frozen spinach, chopped, drained thoroughly
• 1 teaspoon Lawry's Pinch of Herb
• 1 teaspoon Lawry's Seasoned Salt
• 18 teaspoon Lawry's Seasoned Pepper
• 13 cup sour cream
• 1 egg, beaten
• 14 cup parmesan cheese, grated
• 1 frozen deep dish pie shell, thawed

1. In a medium skillet, melt butter and saute Minced Onion flakes until butter is absorbed.
2. Add ground beef, cook until brown and crumbly; drain fat.
3. Add spinach, seasonings, sour cream, egg, and cheese; blend well.
4. Remove pastry shell from foil pan and place flat on baking sheet.
5. Spoon filling on half of the pastry, fold the other half over and press edges together to form a seal.
6. Pierce several holes in top.
7. Bake in a 350 degree oven for 25 minutes or until golden brown.

butter, onion, lean beef, frozen spinach, salt, pepper, sour cream, egg, parmesan cheese, dish pie shell

Taken from www.food.com/recipe/empanada-621 (may not work)