When picking wild greens, do your research. Only eat wild foods that you are sure will not harm you.
Makes 12 large empanadas
EMPANADA DOUGH
3 cups flour
1 teaspoon salt
3⁄4 cup butter (11⁄2 sticks), chilled and cut into pieces
1 egg
4–5 tablespoons water, chilled
FILLING
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chile powder
1 large bunch of mixed wild greens (such as lamb’s quarters, malva, dandelion, plantain or sorrel), stems removed, washed and roughly chopped.
1 cup ricotta cheese
8 ounces whole-milk mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
Salt and pepper to taste
PREPARE THE DOUGH
Pulse the flour and salt in a food processor. Add the butter, egg and water and pulse until the dough starts to come together.
Form a ball, flatten slightly and chill in the refrigerator for about 30 minutes. Roll out the dough into a thin sheet, and use a round mold or small plate to cut out 12 disc shapes.
PREPARE THE FILLING
Heat the olive oil in a medium saucepan over medium-high heat. Add the minced garlic and sauté for a minute, or until the garlic becomes fragrant.
Add the chile powder, greens and sauté until wilted. Remove from heat and drain for 10 minutes. Then put the greens in a medium bowl and add the ricotta, mozzarella and Parmesan. Mix well. Season with salt and pepper.
ASSEMBLE THE EMPANADAS
Preheat oven to 375°. Place 2–3 tablespoons of filling in the center of each dough circle. Fold over and press edges firmly to seal. Tightly pinch the edges to make a seal. Place empanadas on a baking sheet and bake until golden brown, 20–25 minutes.
