Chef Diego inherited this recipe from his grandmother. He wanted to honor her by including this empanada in the menu. First we sauté onions in olive oil over low heat. Then we make a bechamel in the onion base, season with the classic mixture (salt, white pepper and nutmeg), add the spinach leaves and leave on low heat until reaching a temperature greater than 75ºC, 10 minutes later, we turn off heat and add the Emmental cheese. We begin to move it so that, little by little, it melts.