Drain the jar of roasted red peppers into a sieve and shake off any excess liquid and add the roasted peppers to a tall plastic cylinder or food processor, measure out 2 cups of tightly packed bagged spinach and add on top of the roasted peppers, then season everything with ½ a teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of dried parsley, ¾ teaspoon of sea salt and ⅛ teaspoon of freshly cracked black pepper, using a handheld mixer (or food processor) puree everything until well combined and transfer to a bowl

Roll out the 2 premade pizza doughs and cut of about ½ inch from each side to end up with a square design, then cut the doughs into 4 evenly sized pieces to end up with 8 pieces in total

To assemble the empanadas, spinkle some all-purpose flour into a flat surface, working one by one add a piece of dough on top of the flour and add 2 tablespoons of the roasted pepper mix, crumble a geneous portion of goat cheese and top it off with some freshly chopped chives, then fold the empanada from one end to another and pinch the sides together, then use a fork and pierce the outer edges to seal the empanadas, transfer them to a baking tray lined with parchment paper and brush the tops of them with some extra virgin Spanish olive oil

Add the empanadas to a pre-heated oven, bake and broil option 210 C - 410F between 13-14 minutes, once baked transfer them to a flat surface and brush one last layer of extra virgin Spanish olive oil, enjoy!