Whole grain bread “Empanadillas”

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Makes 12 empanadillas

• 1 onion
• 200 g fresh spinach
• Olive oil
• Sea salt
• 1 teaspoon ground cumin
• 130 g chopped walnuts
• 100 g cooked brown rice
•  2 tablespoons fresh spreadable cheese
• 1 tablespoon grated Parmesan cheese
• 12 slices of brown bread
• 1 egg
• 1 tablespoon sesame seeds and / or sunflower seeds

1. Cut the onion into slices. Chop the spinach.
2. Heat two tablespoons of olive oil in a frying pan and saute the onion with two pinches of salt and cumin. Add the spinach, stir and cover. Cook over a low heat until tender.
3. Mix the two cheeses, spinach, nuts and brown rice in a bowl.
4. Heat oven to 180ºC.
5. Flatten bread slices until they are thin. Put some filling in the center and seal the bread to form triangular empanadillas. Brush the edges with a little beaten egg and press with fork to seal.
6. Place the empnadillas on a baking tray lined with baking paper, lightly coat with beaten egg and sprinkle with sesame seeds. Bake until golden brown, approximately 15-20 minutes.

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