Spinach and Cheese Empanadas

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Spinach and Cheese Empanadas AI-generated image
35 minTotal time
mediumDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ricotta cheese An equal amount of cottage cheese, drained and lightly mashed
  • Mozzarella cheese An equal amount of mild provolone, shredded
  • Fresh spinach An equal volume of chopped Swiss chard, with tough stems removed

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein12 g
Carbohydrates34 g
Fat18 g

Fiber 2 g · Sugar 3 g · Sodium 650 mg

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These delightful Argentinian empanadas are filled with vibrant spinach and creamy cheese, making for a satisfying main dish. Perfectly baked to golden perfection, they offer a delicious taste of Argentina in every bite.

Main Dish Argentinian

Steps

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
  3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a bowl, mix the sautéed spinach with ricotta cheese, mozzarella cheese, salt, and black pepper until well combined.
  5. Place the empanada dough disc on a clean surface. Spoon a generous amount of the spinach mixture onto one half of the disc.
  6. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
  7. Beat the egg and brush it over the top of the empanada for a shiny finish.
  8. Place the empanada on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
  9. Allow to cool for a few minutes before serving. Enjoy your Spinach and Cheese Empanada!

Tips for Spinach and Cheese Empanadas

  • The filling should look moist but not watery; excess liquid can soften the pastry and weaken the seal.
  • Leave a clear border around the filling and avoid overfilling, which can cause leaks as the cheese melts.
  • A parchment-lined baking sheet and a little space between pastries help the bottoms brown evenly.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the creamy cheese and savory spinach without overwhelming the delicate pastry.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the pastry may be less crisp after storage.

Frequently asked questions

How can I tell when the empanada is done?
Look for evenly golden pastry, including along the crimped edge; the dough should feel firm rather than soft.

Can I assemble it ahead of time?
Yes. Assemble and refrigerate it covered for a few hours, then bake while chilled; allow a little extra time if needed for the pastry to turn golden.

Why did my empanada leak?
Too much filling, a wet filling, or a loose seal can let melted cheese escape. Keep the edge clean and press the seam firmly closed.
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