Empanadas with Greens and Olives

Galette Dough with 2 teaspoons sweet paprika mixed into the flour.

10 cups mixed greens (spinach, chard, kale, beet greens)

2 tablespoons olive oil

1 small onion, finely diced

2 garlic cloves, chopped

2 bay leaves

¼ cup chopped parsley

¼ teaspoon red pepper flakes

½ cup pitted olives such as Kalamata-coarsely chopped

½ cup grated provolone (or more)

1 beaten egg

salt and freshly milled pepper

Make the dough, adding the paprika to the flour. Divide it into 12 pieces and roll each into a 3-4 inch circle

Set on a sheet pan and refrigerate. Preheat the oven to 375F. Wash the greens but don’t dry them. Heat the oil in a wide skillet over fairly high heat. Sautee the onion with the garlic, bay leaves parsley and pepper flakes until the onion begins to color a little, about 4 minutes. Add the greens and cook until they’re tender, 8 to 12 minutes, turning them with the tongs as they cook. If there is a lot of moisture when they’re done, press it out with the back of a spoon. Finely chop the greens, then mix them with the olives and half of the egg. Season to taste with salt and pepper.

Place 1 ½ Tablespoons filling on the lower half of each dough circle, then fold the pastry over and seal the edges with a fork (you can make sure the seal holds by brushing water or egg on the edge before folding over . Brush with the remaining egg. Bake for 20 minutes or until nicely browned. Serve warm or at room temp.