Instructions

1. Preheat oven to 375.
2. Heat oil in a skillet over medium-high heat. Add the onions, garlic, paprika, and red pepper flakes and saute until onions begins to turn golden, about 4 minutes. Add the greens, salt, and pepper, and cook until wilted and tender, about 4-5 minutes. Transfer to a bowl and set aside to cool for a few minutes.
3. Add the olives, provolone, and 1 tablespoon of the egg and mix until olives are evenly distributed throughout. Season to taste with additional salt and pepper.
4. On a lightly floured surface, roll dough into a 12 by 15 inch rectangle. Use a 3 to 4 inch round cutter to make as many circles as will fit. Gather scraps and re-roll pastry to form additional circles.
5. Place about 1 1/2 tablespoons filling onto half of each circle, being sure to leave an edge for sealing. Lightly brush some of the beaten egg along the edge of the circle. Fold the pastry over and use a fork to crimp and seal the edges. Repeat with the remaining pastry rounds and filling. Brush the tops with the remaining egg.
6. Bake for 25-30 minutes, until empanadas are puffed and lightly golden. Serve warm or at room temperature.