How to Make Crispy Spinach and Cheese Empanadas

Simple Summary

Spinach and Cheese Empanadas are delightful hand-held pastries filled with a savory mixture of tender spinach and melty cheese, all encased in a flaky, golden crust. These versatile treats make for a perfect appetizer, snack, or light meal.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12 empanadas
• Difficulty: Intermediate

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1 egg (for egg wash)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Gradually add cold water, stirring until the dough comes together. Knead briefly, form into a disk, wrap in plastic, and refrigerate for 30 minutes.

3. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.

4. Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

5. In a bowl, combine the spinach mixture, feta, mozzarella, nutmeg, salt, and pepper.

6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out 4-inch circles using a cookie cutter or glass.

8. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.

9. Arrange empanadas on the prepared baking sheet. Beat the egg and brush over the tops of the empanadas.

10. Bake for 20-25 minutes, or until golden brown and crispy.

11. Let cool for 5 minutes before serving.

Chef's Notes

• For a shortcut, you can use store-bought empanada or pie dough.
• Add a pinch of red pepper flakes to the filling for a spicy kick.
• These empanadas can be frozen before baking. Simply freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.
• For a vegan version, use vegan butter in the dough and replace the cheese with a mixture of mashed tofu and nutritional yeast.

Nutritional Info

Each empanada contains approximately 220 calories. They are a good source of calcium from the cheese, and iron from the spinach. The empanadas also provide protein and fiber, making them a satisfying snack or light meal option.

Serving Suggestions

• Serve these empanadas warm as an appetizer with a side of chimichurri or salsa for dipping.
• Pair with a light salad for a complete lunch or dinner.
• These make great party food - serve them at room temperature for easy grazing.
• For a South American-inspired meal, serve alongside a bowl of gazpacho in the summer or a hearty bean soup in cooler months.