Dairy-Free Spinach Empanada
Discover the irresistible flavor of Dairy-Free Spinach Empanadas, a wholesome and plant-based twist on the classic empanada! These hand-held delights feature a tender homemade olive oil pastry that encases a vibrant filling of fresh spinach, sautéed red onion, garlic, and red bell pepper, perfectly seasoned with ground cumin and paprika. With no dairy and completely customizable, they’re ideal for vegan-friendly gatherings or as a convenient grab-and-go snack. Ready in under an hour and baked to golden perfection, these empanadas pair beautifully with a tangy dipping sauce or a crisp side salad. Perfect for meal prep or entertaining, this recipe is a must-try for fans of healthy and delicious comfort food!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.3333 cup Olive oil
- 0.6667 cup Cold water
- 4 cups Fresh spinach
- 0.5 cup Red onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Red bell pepper, finely diced
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil for cooking
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Plant-based milk (for brushing, optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the olive oil to the flour mixture, and use a fork or your hands to combine until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. Knead briefly until smooth, cover with a clean kitchen towel, and let it rest for 20 minutes.
While the dough rests, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the red onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened and fragrant.
Add the fresh spinach to the skillet, cooking until wilted, about 2-3 minutes. Stir in the ground cumin, paprika, salt, and black pepper. Remove from heat and set aside to cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Once the dough has rested, divide it into 8 equal portions and roll each into a ball.
On a lightly floured surface, roll out each ball into a 6-inch round.
Place 2-3 tablespoons of the spinach filling in the center of each round. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
Place the empanadas on the baking sheet. Optionally, brush the tops with a little plant-based milk for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 8.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
