Swiss Chard Empanadas
Savor the irresistible charm of these Swiss Chard Empanadas, a delectable fusion of flaky, golden pastry and a vibrant, nutrient-packed filling. Perfect as an appetizer or snack, these empanadas feature tender Swiss chard sautéed with garlic, onions, and warming spices like cumin, then paired with tangy feta cheese for a flavor-packed bite. The buttery, homemade dough is easy to roll and crisps beautifully in the oven for an artisan touch that elevates any gathering. Whether served as a crowd-pleasing party favorite or a light vegetarian meal, these hand-held treats are sure to impress. Indulge in the perfect combination of wholesome greens, savory spices, and irresistible texture!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Unsalted butter, cold and cubed
- 1 teaspoon Salt
- 0.5 cups Ice water
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 4 cups Swiss chard, stems removed and leaves roughly chopped
- 1 teaspoon Ground cumin
- 0.25 teaspoon Red pepper flakes (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.75 cups Feta cheese, crumbled
- 1 piece Egg, lightly beaten
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3–4 minutes until softened and fragrant.
Add the Swiss chard to the skillet along with cumin, red pepper flakes (if using), salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chard is wilted and most of the liquid has evaporated. Remove from heat and let the mixture cool completely.
Once cooled, stir in the crumbled feta cheese to the Swiss chard mixture.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness. Use a 4–5 inch round cutter (such as a bowl or cutter) to cut out circles from the dough. Re-roll scraps as needed.
Place about 1 tablespoon of the Swiss chard filling in the center of each dough circle. Fold the dough over to form a half-moon shape, sealing the edges by pressing firmly. Crimp the edges with a fork.
Transfer the filled empanadas to the prepared baking sheet.
In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.
Bake the empanadas in the preheated oven for 18–20 minutes, or until golden brown and flaky.
Allow the empanadas to cool for 5 minutes before serving. They can be enjoyed warm or at room temperature!
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 6098 mg | 265% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.0 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1130 mg | 87% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1781 mg | 38% | |
*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.
