Low Sodium Spinach Empanada
Elevate your snack game with these irresistibly flaky and flavorful Low Sodium Spinach Empanadas! Perfect for those watching their salt intake, this recipe combines a tender homemade butter crust with a rich, creamy spinach-ricotta filling, seasoned with garlic, onion, and a hint of nutmeg for a delightful depth of flavor. With simple ingredients and a quick prep time, these empanadas are ideal for a light lunch, snack, or appetizer. Whether you’re hosting a gathering or craving a healthier comfort food, these golden-brown handheld delights bake to perfection in just 20 minutes. Serve warm and enjoy a satisfying treat without compromising on taste. Perfect for spinach lovers and low-sodium recipes enthusiasts!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 0.25 cup Cold water
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 4 cups Fresh spinach leaves
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely diced
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional, for flavor)
- 0.5 cup Low-sodium ricotta cheese
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Water (to mix with egg for wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the cold water and apple cider vinegar. Gradually add this to the flour mixture, stirring until a dough forms. Be careful not to overwork the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes while preparing the filling.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent, about 3-4 minutes.
Add the fresh spinach leaves to the skillet and cook until wilted, stirring occasionally, about 2-3 minutes. Season with ground black pepper and nutmeg, if using.
Remove the spinach mixture from the heat and transfer it to a bowl. Allow it to cool for a few minutes before stirring in the low-sodium ricotta cheese. Mix until well combined.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a circular cutter (about 5-6 inches in diameter) to cut out rounds.
Place a spoonful of the spinach-ricotta filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together. Crimp the edges with a fork to seal.
If desired, make an egg wash by beating the egg with 1 tablespoon of water. Brush the egg wash over the empanadas to give them a golden and shiny finish.
Transfer the empanadas to the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown.
Remove from the oven and allow the empanadas to cool for a few minutes before serving. Enjoy these low-sodium spinach empanadas warm!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 7.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 487 mg | 37% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1074 mg | 23% | |
*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.
