These Spinach empanadas are filled with a hearty mix of spinach, cheese and garlic. Onions and nutmeg are added to create a wonderful flavor profile. This is a great option for those vegetarians in your family. Spinach empanadas can be served as an appetizer or as a main course. This is an easy recipe for those who aren’t as comfortable in the kitchen. With easy step by step instructions you can impress your family with this tasty recipe. It takes a little time to assemble, consequently well worth it. You can make ahead of time, these empanadas reheat well in the microwave.

Empanadas can be traced to Spain and Latin American cultures. You can fill empanadas with vegetables or meat or both. Empanadas are either baked or fried depending upon the culture. In Argentina, their empanadas are baked.

What can I serve with this recipe?

A nice cucumber salad recipe can be found here.

A nice potato salad recipe can be foound here.

Spinach Empanadas

a flaky pastry filled with spinach and cheese

Print Recipe

Prep Time 35

Cook Time 25

Total Time 1

Servings: 8 Empanadas

Course: Appetizer, Dinner

Cuisine: Argentenine

Ingredients Equipment Method

Ingredients

1 package of: 2, 9 inch pie crusts, at room temperature.
12 ounce fresh spinach
1/2 cup diced onion or shallot
1 Tablespoon minced garlic (about 2 cloves)
2/3 cup shredded mozzarella cheese
2 Tablespoons Olive oil
1/2 tsp nutmeg
1/2 cup flour for dusting

Equipment

1 Cutting board
1 Kitchen knife
1 Pastry knife
1 set of measuring cups
1 Set of measuring spoons
1 Roll parchment paper
1 12 inch frypan
1 spatula
1 Small Bowl
1 large bowl
1 cookie baking sheet
1 pastry brush
1 fork or whisk
1 4 inch pastry cutter or lid to cut out circles.
1 Rolling Pin

Method

Destem the spinach and wash. Cut up spinach. Set aside.
Cut up the onion and garlic and set aside.
Shred the mozzarella cheese and set aside.
In a 12 skillet add the olive oil until it starts to shimmer. Add the onions and cook for 2 minutes add garlic and let cook for a minute. Add spinach and cooks until the spinach wilts.
Remove the skillet from heat. keep stirring for another minute then add the mozzarella cheese and nutmeg while continuing to stir. Stir until melted and well combined. Set aside to cool.
Take out the pie crusts (at room temperature) and unroll on a floured surface.
Use your pastry cutter or lid and cut out dough circles.

I use a lid which will make 5 1/4 inch circle pastry circle. This gives me 4 circles per 9 inch. sheet. If you have a 4 inch pastry cutter this will generate about 6 circles per 9 inch sheet.

After you cut as many circles as you can, remove circles and gather the scraps of dough.
Roll out the dough with a rolling pin into a circle.

I use a tall bottle with straight sides filled with water and I keep it in the refrigerator. This keeps the dough from getting too warm. Don't forget to flour the rolling pin before rolling the dough.

Fill each circle with a couple of tablespoons of spinach-cheese mixture.
Take a small shallow bowl of water and wet the edge of the dough circle. Fold dough over into half moon pockets. Crimp to seal the edge.
Place parchment paper on a baking sheet. Place the unbaked empanadas onto the parchment paper.
Once all of the empanadas are on the baking sheet, prick with a fork to allow the steam to vent.
In a small bowl use a fork or whisk to whisk an egg. Use a pastry brush to brush the egg onto the empanadas.
Bake at 350 degrees F. for 22-28minutes.