Gluten-Free Spinach Empanada
Indulge in the perfect gluten-free treat with these irresistible Gluten-Free Spinach Empanadas! Featuring a buttery, flaky crust made from gluten-free all-purpose flour and infused with xanthan gum for elasticity, these empanadas are stuffed with a savory spinach filling enhanced by sautéed onions, garlic, and the optional salty tang of feta cheese. Seasoned with a hint of nutmeg and black pepper, they offer a delightful balance of flavors. These handheld delights are baked to golden perfection, making them both healthier and easier to prepare than traditional fried empanadas. Ideal for a comforting snack or appetizer, they can be enjoyed warm or at room temperature—perfect for entertaining or quick weekday meals. Whether you're gluten-free or simply seeking a delicious new recipe, these spinach empanadas are a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Unsalted butter (chilled and cubed)
- 1 large Egg
- 4 tablespoons Cold water
- 4 cups Fresh spinach (chopped)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 cup Feta cheese (crumbled, optional)
- 1 pinch Nutmeg (optional)
- 1 teaspoon Black pepper
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, and salt.
Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
In a small bowl, beat one egg. Add the egg and cold water to the flour mixture. Mix until a dough begins to form.
Shape the dough into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
While the dough chills, prepare the spinach filling. Heat olive oil in a skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat and let cool.
If using feta cheese, stir it into the spinach mixture. Season with black pepper and a pinch of nutmeg, if desired. Set aside.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough between two pieces of parchment paper until it is about 1/8-inch thick.
Cut the dough into 4-6 inch circles using a cookie cutter or the rim of a bowl.
Place a spoonful of spinach filling onto one half of each circle, leaving a small border around the edge.
Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
Whisk together the remaining egg and 1 tablespoon of water. Brush the tops of the empanadas with the egg wash.
Transfer the empanadas to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.8 g | 373% | |
| Saturated Fat | 168.2 g | 841% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 15.7 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1610 mg | 124% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1894 mg | 40% | |
*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.
