1 (8-ounce) package cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 1/4 cups flour
1/4 teaspoon kosher salt
Ingredients for Filling
5 slices bacon, sliced thin
1 onion, diced
4 cloves garlic, minced
1 1/2 pounds baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1 cup ricotta cheese
1 egg, beaten
01In the bowl of standing electric mixer with the paddle attachment, beat the cream cheese and butter on high speed until smooth. Pause mixer to scrape down sides periodically. Reduce mixer speed to low and add flour and salt in small increments. Process until combined.
02Turn dough out on lightly floured surface and knead gently. Form dough into a disk, wrap in plastic wrap, and refrigerate 3 hours up to overnight.
03 In a large skillet over medium heat, cook bacon approximately 10 minutes until crisp. Drain off most of the bacon fat, bring back to stove, and place over medium heat. Add onion and garlic and sauté approximately 3 minutes. Gently mix in spinach and cook down, approximately 3 minutes. Remove from heat and allow to cool then add ricotta.
04Preheat oven to 450 F. Line baking sheet with parchment paper.
05Remove dough from refrigerator and place on a lightly floured surface. Roll the dough to a thickness of 1/8 inch. Using a bowl as a guide, cut dough into 5-inch circles. Gather scraps, knead, re-roll, and cut more circles. The dough should make 10 to 12 circles.
06Divide filling evenly among circles. Use fingers or small brush and moisten edges of dough with egg. Fold one side over so edges meet and press to seal. Crimp edges with tines of a fork and transfer to prepared baking sheet. Brush tops of empanadas with egg and bake till golden brown, approximately 15 minutes.
07Serve with salsa, sour cream, guacamole, or side salad.