Spinach Empanada
Delight your taste buds with these irresistible Spinach Empanadas, a handheld snack that's both wholesome and indulgent. Featuring a buttery, flaky homemade dough and a creamy spinach filling infused with garlic, onions, and a hint of nutmeg, these empanadas strike the perfect balance between earthy and savory. The addition of cream cheese gives the filling a luxurious texture, while baking the empanadas ensures a crisp, golden exterior without the heaviness of frying. Perfect as an appetizer, snack, or light meal, these spinach-packed delights come together in under an hour, making them an excellent choice for busy weeknights or casual gatherings. Whether you're looking for a vegetarian treat or a new take on traditional empanadas, this recipe is sure to impress! Keywords: Spinach Empanada, flaky dough, vegetarian empanadas, creamy spinach filling, baked appetizer.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Salt
- 120 grams Unsalted butter
- 60 milliliters Ice water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 2 units Garlic cloves, minced
- 300 grams Fresh spinach, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 100 grams Cream cheese
- 1 unit Egg, beaten
Instructions
Start by preparing the empanada dough. In a large bowl, combine the all-purpose flour and salt. Cut the butter into small cubes and add it to the flour mixture.
Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, mixing with a fork until the dough begins to come together.
Turn the dough out onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate while preparing the filling.
For the filling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it begins to soften, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped spinach to the skillet, cooking until it is wilted, about 2-3 minutes.
Season the spinach mixture with salt, black pepper, and nutmeg. Remove from heat and let cool slightly.
Once cooled, mix in the cream cheese until the spinach is evenly coated and the mixture is creamy.
Preheat your oven to 200°C (392°F).
Remove the dough from the refrigerator and roll it out on a floured surface to a thickness of about 3mm.
Use a round cutter or the rim of a glass to cut circles of dough, about 10-12 cm in diameter.
Place a heaping tablespoon of the spinach mixture in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
Remove from the oven and let cool on a wire rack for a few minutes. Serve warm and enjoy.
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 522 mg | 40% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2348 mg | 50% | |
*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.
