Heat the olive oil in a large pan, add the spinach and stir. Then cover and cook over a low heat for about 2 minutes or until the spinach starts to wilt. Remove the lid, turn up the heat and add the sausage and raisins. Cook until almost all of the liquid has evaporated.
Add the chopped onions, garlic and season the spinach and cook, stirring about every minute or so.
Remove the pan from the heat.
Preheat oven to 350ºF.
Roll out the pastry dough on a lightly floured surface to a 1/8 inch thickness.
Using a pastry cutter or dull knife cut out 3 inch rounds, re-rolling any scraps if necessary. Place about 2 teaspoon of filling in the middle of each round, then brush the edges with the beaten egg.
Bring up the sides of the pastry and seal with the back of a fork.
Place the Empanadas on a lightly greased baking sheet and brush the outside with egg wash. Bake about 15 minutes until they have puffed up and are golden brown.
Transfer the Empanadas to your favorite serving dish and serve warm (not hot).