spinach and cheese empanada

• 10 large empanada pastry
• 16 oz mushrooms
• 1 large onion
• 8 oz grape tomatoes
• 1 can black olives fifteen ounce can
• 1 tomato sauce from cheese empanadas
• 4 oz ricotta cheese
• 1/2 tsp dried sweet basil
• 2 box frozen chopped spinach ten ounces each
• 1 tbsp granulated garlic powder
• 1 stick margarine

1. sweat th the onions in a pan with olive oil
2. slice the mushrooms
3. sate the mushrooms in a stick of margarine
4. slice the olives sate them in the leftover oil the onions were in
5. slice the tomatoes
6. add tomatoes to oil the olives were in cook till tender add basil here
7. remove the mushrooms add spinach to it add salt garlic cover cook till tender
8. mix ricotta cheese and spinach add half of the onions
9. add half of the mushrooms
10. add half the black olives
11. add half tomatoes
12. add a thin layer of sauce to empanada sheet mix all the vegetables together
13. fold pastry crimp and deep fry

empanada pastry, mushrooms, onion, grape tomatoes, black olives, tomato sauce from cheese, ricotta cheese, sweet basil, garlic, margarine

Taken from cookpad.com/us/recipes/368228-spinach-and-cheese-empanada (may not work)