EmpanadaVille offers savory and sweet empanadas, as well as authentic Puerto Rican cuisine and flan! News 12's Carol Silva visited the Mastic Beach spot to try some of its delicious dishes.

Spinach and Feta Empanada Recipe:
(makes 10 servings)

Ingredients:
1lb of frozen chopped spinach (defrosted and drained)
1 cup of crumbled feta cheese
1 small yellow onion diced
4 garlic cloves (crushed or minced)
Salt to taste
4 Tbs of butter
1 package of empanada discs room temperature
2 cups frying oil

Directions:
Start by heating up butter in a sauté pan. Once butter has melted, add onions and garlic and sauté on medium heat until onions start to sweat. Add your spinach and sauté everything together for 2-3. Remove from pan and let cool before making your empanadas.

Making the empanada:
Lay out each disc and place 1-2 spoonfuls of the filling in the middle of the disc. With your finger or a brush, wet all the edges of the dough (this helps seal the empanada.) Grabbing from the top edge, fold down dough towards you connecting the two end being careful not to get any filling in the edges. Take a fork and from left to right press down on the edges until the dough is sealed. Flip the empanada over and repeat with the fork again. Once you've filled all empanadas now you can either bake them or fry them.

Fry at medium-high for 2 minutes on each side or until dough is golden brown.

To bake:
Preheat oven to 350. Spray a cookie sheet with non stick spray or you can bake on parchment paper. Spread your empanadas out on cookie sheet. Brush with a little egg wash (1 egg mixed with a tablespoon of water) Bake on 350 for 20-30 minutes depending on your oven. Remove when golden brown.