Low Fat Cheese Empanada
Discover the guilt-free indulgence of these Low Fat Cheese Empanadas—an irresistible yet healthy twist on a classic favorite. Featuring a hearty whole wheat dough and a creamy filling made with low-fat ricotta and cream cheese, these empanadas pack all the flavor without the extra calories. Fresh spinach, sautéed onion, and a touch of garlic add vibrant, savory notes to the filling, making each bite a delightful balance of wholesome goodness. Perfectly baked for a golden finish, these empanadas are ideal as a nutritious snack, appetizer, or light meal. Ready in under an hour, this recipe is a great choice for anyone seeking a health-conscious alternative to traditional empanadas without compromising on taste. Keywords: low-fat empanada, healthy cheese empanadas, spinach empanadas, whole wheat empanadas, baked empanadas.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 2/3 cup Cold water
- 1/4 cup Olive oil
- 4 ounces Low-fat cream cheese
- 4 ounces Low-fat ricotta cheese
- 1 cup Fresh spinach, chopped
- 2 units Garlic cloves, minced
- 1/2 cup Onion, finely chopped
- 1/4 teaspoon Black pepper
- 1 unit Egg white
Instructions
In a large bowl, combine the whole wheat flour and salt. Make a well in the center and add cold water and olive oil. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest in the refrigerator for 20 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
For the filling, in a medium-sized bowl, mix the low-fat cream cheese and low-fat ricotta cheese until smooth.
In a skillet over medium heat, add a little olive oil and sauté the chopped spinach, minced garlic, and chopped onion until soft. Let cool slightly.
Add the sautéed spinach mixture to the cheese mixture and stir to combine. Season with black pepper.
Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut dough into 4-inch circles using a cookie cutter or a glass.
Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling to make a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges.
Place the empanadas on the prepared baking sheet and brush each with beaten egg white for a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Let cool slightly before serving. Enjoy your low-fat cheese empanadas warm!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3068 mg | 133% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 10.3 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1859 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.
