PASTRY:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. butter, softened
2 1/2 c. all-purpose flour
1/2 tsp. salt

FILLING:

1/4 c. onion, finely chopped
3 cloves garlic, minced
4 to 5 slices bacon, cooked & crumbled (reserve 1 tbsp. bacon drippings)
1 (10 oz.) pkg. frozen chopped spinach or broccoli, thawed & drained, then precook slightly
1 (8 oz.) container cottage cheese
1/4 tsp. ground nutmeg
1 egg, beaten

To make the pastry: in a large mixing bowl, beat together the cream cheese and the butter with an electric mixer until smooth. Gradually beat in the flour and salt. Knead the dough lightly by hand. Cover the dough with plastic wrap and refrigerate for 3 hours.

To make the filling: In a medium skillet, cook the onion and garlic in reserved bacon drippings for 3 to 4 minutes or until the onion is tender but not brown. Stir in the crumbled bacon, spinach or broccoli, cottage cheese, pepper and nutmeg. Let cool. Preheat oven to 450 degrees. On a lightly floured surface, roll out the pastry until 1/8 inch thick. Using a 3 inch cutter, cut out as many pastry circles as you can. Place 1 teaspoon filling on pastry. Moisten edges of pastry with egg mixture and fold. Place on ungreased cookie sheet. Seal edges with fork tines. Brush the empanadas with egg. Prick a small vent in each and bake 10 to 12 minutes or until they are golden.