Spinach Empanadas
Delight your taste buds with these irresistible homemade spinach empanadas, a perfect fusion of flaky pastry and savory filling that will impress at any gathering. Featuring a buttery, golden crust made from scratch and a rich, flavorful filling of fresh spinach, creamy ricotta, tangy feta, and a hint of nutmeg, these empanadas are a vegetarian treat packed with wholesome ingredients. The recipe highlights an easy-to-follow dough preparation and a quick sauté for the spinach filling, making it an ideal choice for both seasoned bakers and beginners alike. Serve these spinach empanadas warm as an appetizer, snack, or light meal, and pair them with your favorite dipping sauce for an extra burst of flavor. Elevated yet simple, they’re sure to become a go-to for parties, picnics, or family dinners!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 0.5 cup Cold water
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 6 cups Fresh spinach (washed and chopped)
- 0.5 cup Ricotta cheese
- 0.5 cup Feta cheese (crumbled)
- 0.25 teaspoon Nutmeg (ground)
- 1 piece Egg (beaten for egg wash)
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and mix using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet. Cook, stirring frequently, until the spinach is wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
In a bowl, mix the ricotta cheese, feta cheese, cooked spinach, ground nutmeg, and black pepper. Adjust seasoning to taste. Set aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 4-5 inch round cutter, cut out circles from the dough.
Place about 1 tablespoon of the spinach and cheese 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 to seal. Use a fork to crimp the edges.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to ensure a golden finish when baked.
Bake in the preheated oven for 18-20 minutes or until the empanadas are golden brown and crisp.
Let cool slightly before serving. Enjoy your spinach empanadas warm or at room temperature!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 4.9 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1575 mg | 121% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2660 mg | 57% | |
*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.
