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1
In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl as necessary.
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2
Reduce the mixer speed to low and add the flour, little by little, and the salt, and process until just combined.
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3
Turn the dough out onto a lightly floured surface and knead lightly.
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4
Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
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5
Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach.
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6
Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes.
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7
Transfer the spinach to a colander to drain.
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8
When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop.
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9
Set aside.
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10
Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes.
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11
Add the reserved spinach, crumbled bacon, cottage cheese, pepper, nutmeg and mix thoroughly.
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12
Transfer to a mixing bowl and allow to cool thoroughly.
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13
Taste and adjust seasoning, if necessary.
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14
Preheat the oven to 450 degrees F and lightly grease a baking sheet.
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15
Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch.
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16
Using a biscuit cutter or a small glass as a guide, cut the dough into as many 3-inch circles as possible.
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17
Place a teaspoonful of the spinach filling in the center of each dough circle.
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18
Using your fingers, lightly moisten the edges with some of the beaten egg-water mixture, then fold 1 side over so that the edges meat, and press to seal.
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19
Crimp the edges using the tines of a fork and transfer to the prepared baking sheet.
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20
Repeat until all of the empanaditas are assembled.
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21
Brush the tops of each empanadita with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
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22
Serve either warm or at room temperature.
