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Table of Contents
- Why This Recipe Works
- Ingredients You’ll Need
- Step-by-Step Instructions
- Common Questions
- Easy Ingredient Swaps
- The Origin Behind This Dish
- Meal Prep and Storage Tips
Why This Recipe Works
- Perfect for vegetarians: The spinach and cheese filling satisfies meat-free eaters with its rich and hearty texture.
- Saves time: Pre-made dough eliminates the need for extensive rolling and cutting, making this recipe approachable for beginners.
- Versatile meal option: Serve as an appetizer, snack, or pair with a salad for a complete meal.
- Elevated flavors: The addition of nutmeg enhances the spinach filling with a subtle warmth that ties the ingredients together seamlessly.
Ingredients You’ll Need
- 2 cups fresh spinach, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Pepper, to taste
- 1 package pre-made empanada dough (12 discs)
- 1 egg, beaten (for egg wash)
Fresh spinach is the star ingredient, providing a mild flavor and vibrant color that pairs wonderfully with the creamy cheeses. Ground nutmeg adds a subtle yet impactful depth to the filling, balancing the richness of the cheeses.
Step-by-Step Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and sauté for an additional 1 minute.
- Add chopped spinach to the skillet and cook until wilted, about 4-5 minutes. Remove from heat and let cool slightly.
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Durable and reliable baking sheet for perfectly baked empanadas.
- In a mixing bowl, combine the cooked spinach mixture, ricotta cheese, shredded mozzarella, ground nutmeg, salt, and pepper. Mix well to create the filling.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place an empanada dough disc on a flat surface and add about 1-2 tablespoons of the spinach filling in the center. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for added security.
- Repeat the process with the remaining dough discs and filling.
- Brush the top of each empanada with beaten egg to give them a golden finish.
- Place the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Common Questions
- Can I use frozen spinach instead of fresh?
- Yes, but make sure to thaw and squeeze out any excess water before using to avoid a watery filling.
- What’s the best way to seal the empanada edges?
- Using a fork to crimp the edges is an easy way to ensure the filling stays inside during baking.
- Can these be made ahead?
- Absolutely! Assemble them up to one day in advance and store them covered in the fridge until ready to bake.
Easy Ingredient Swaps
- Cheese: Swap ricotta for cottage cheese or mascarpone for a slightly tangier filling.
- Spinach: Use kale or Swiss chard for a heartier and more robust taste.
- Pre-made dough: Substitute with our vegan empanadas dough for a plant-based alternative.
The Origin Behind This Dish
Empanadas trace back to Spanish and Latin American cuisines, where they are a beloved staple often customized regionally. In Argentina, empanadas are filled with a variety of ingredients, but spinach and cheese remain a popular vegetarian version due to their satisfying texture and balance of flavors.
Meal Prep and Storage Tips
To store leftover empanadas, place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them individually on a baking sheet before transferring to a freezer-safe bag for up to 2 months.
Reheat refrigerated empanadas in a 350°F (175°C) oven for 10-12 minutes, while frozen ones may take 20-25 minutes to warm through. Avoid microwaving as it can make the pastry soggy and lessen its crisp texture.
Easy Argentine Spinach Empanadas Recipe
Ingredients
Method
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and sauté for an additional 1 minute.
- Add chopped spinach to the skillet and cook until wilted, about 4-5 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach mixture, ricotta cheese, shredded mozzarella, ground nutmeg, salt, and pepper. Mix well to create the filling.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place an empanada dough disc on a flat surface and add about 1-2 tablespoons of the spinach filling in the center. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for added security.
- Repeat the process with the remaining dough discs and filling.
- Brush the top of each empanada with beaten egg to give them a golden finish.
- Place the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
