Arguably the most sophisticated of our empanadas, the spinach-mushroom is a go-to choice for many of our regular customers. The secret is that we slow-roast the garlic in butter for an hour before merging it with sauteed mushrooms, spinach, and salty feta.
Crust: cassava-root starch, rice flour, cheese (milk, cheese cultures, salt, enzymes, cellulose, potato starch), butter (cream, salt), eggs, tomato paste (tomatoes), sea salt.
Filling: mushrooms, spinach, feta cheese (milk, cheese cultures, salt, enzymes, cellulose), garlic, butter (cream, salt), sea salt.
Allergens: contains eggs, dairy. Prepared in a facility that processes nuts.
|Total fat: 11g|