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GREEK EMPANADAS

RECIPE DETAILS

Item ID: PF001

Batch Quantity: 100

Serving Size: 1

Serving Measure: EMPANADA

Serving Description: 1 empananda or 4.8 oz

Nutrition Link: 80359

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: PF

RECIPE DETAILS

Item ID: PF001

Batch Quantity: 100

Serving Size: 1

Serving Measure: EMPANADA

Serving Description: 1 empananda or 4.8 oz

Nutrition Link: 80359

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: PF

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Souce: Chef Ann Plant Forward

Drained, canned garbanzo beans yield 65%

Preparation

1. Thaw calzone dough for 1-2 hours so it’s easier to work with.
2. While dough is thawing, melt butter on medium heat then add garlic and saute for 1 minute until fragrant.
3. Add spinach and saute 1-2 more minutes until spinach is wilted and has released it’s liquid.
4. Drain spinach, pressing firmly to release more liquid.
5. Drain garbanzo beans and then puree.
6. Mix together beans, spinach, feta, lemon juice, and salt.
7. Preheat oven to 350 degrees.
8. Fill calzone dough with mixture using a #16 scoop.
9. Brush edge of dough with water to help seal then fold dough over and crimp to seal.
10. Place empanadas on sheet pans lined with 2 pieces of parchment, 20 empanadas per pan.
11. Brush tops of empanadas with oil and bake for 10-12 minutes until golden brown and filling reaches an internal temperature of 145 degrees.

Serving

1 serving is 1 empanada


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.25 Calories: 403.25
Dark Green: 0 Milk: 0 Sat. Fat: 17.41%
Red Orange: 0 Grains: 2 Sodium: 765.18
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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