Heat large pan with a medium heat, add in a 1/4 cup of water and 10 ounces of fresh spinach (the standard size bag from the supermarket), place a lid on the pan, after 4 minutes remove the lid, turn off the heat and mix the spinach around, transfer to a sieve and using the back of a wooden spoon push down on the spinach to remove any of the excess liquid, then add to a cutting board and roughly chop
Heat the same pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes and the onions are translucent, turn off the heat, add in the chopped spinach, a generous 1 cup of shredded manchego cheese and season with sea salt & black pepper, mix it all together until well combined, try to push down on the mixture as you mix it to make a compact paste, transfer to a bowl and set aside
Roll out 2 premade pizza doughs to about a 1/4 inch thickness, using a bowl with a 5-inch diameter, push down on the dough and twist the bowl, you should end up with 6 circular doughs
Sprinkle some all-purpose flour on a flat surface, add one of the circular doughs on top and coat with the flour on both sides, add in about a 1/4 cup of the spinach mixture, then fold the dough over to end up with a half circle design, pierce the outer edges together with a fork on both sides to seal the dough, as you finisih each empanada, add to a baking tray lined with parchment paper, once they´re all done brush some egg wash (1 egg beaten with a little sea salt) on the empanadas
Add to a preheated oven, bake + broil option 210 C -425 F, after 15 minutes remove the empanadas from the oven, serve hot, at room temperature or even cold, enjoy!