1: Dissolve the yeast in warm water in a bowl.
2: Mix the flour with salt, then add the spinach and water with yeast.
3: Add the egg and mix well with a spatula.
4: Let the dough rest for 1 hour covered with plastic.
5: Knead until elastic and non-sticky, allowing to rest for an additional 30 minutes.
6: Form the empanadas with the filling of tomato, basil, anchovies, and mozzarella cheese.
7: Place on a greased tray or silicone mat, brushed with egg whites.
8: Bake in a preheated oven at 250°C for 25 minutes.
