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Brazilian   -   Egg And Spinach Filling   adapted from Brazilian Cookery by Margarette De Andrade

  • 1 Bunch Spinach -- Chopped
  • 1 Lemon Lemon Juice
  • 2 Medium Hard Boiled Eggs -- Chopped
  • 1 Stalk Celery -- Chopped
  • 1 Medium Carrot -- Grated
  • Salt And Pepper -- To Taste
  • Mayonnaise -- To Taste
Directions Steam spinach for 5 minutes, squeeze dry. Cool, sprinkle with lemon juice, let stand 10 minutes, add remaining ingredients and form a filling. Place in empanada dough and bake at 350 degrees until flakey, about 20 minutes.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 2, Easiness: 4, Speed: 3, Overall: 3 Rate this recipe

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