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Overhead photo of homemade golden spinach empanadas recipe cooling on parchment paper on a white kitchen counter, slightly imperfect for a cozy homemade feel.

Spinach Empanadas Recipe

A flaky, golden spinach empanadas recipe filled with creamy ricotta and feta, perfectly baked for a crisp, irresistible bite — comforting, healthy, and utterly homemade.
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Course: Appetizer, Dinner, Snack
Cuisine: Latin American, Mediterranean, Spanish
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 empanadas
Calories: 260kcal
Cost: $10

Equipment

  • 1 Large mixing bowl
  • 1 Rolling Pin
  • 1 Pastry cutter or fork
  • 1 Large skillet
  • 2 Baking sheets
  • 1 Parchment paper
  • 1 Pastry brush
  • 1 Fork
  • 1 Sharp knife or pizza cutter
  • 1 (optional) Empanada press (optional)

Ingredients

For the Dough

  • 3 cups all-purpose flour Substitute with whole wheat for nuttier flavor
  • 1 teaspoon salt Enhances overall flavor
  • 0.5 cup cold butter, cubed Creates flaky layers; use coconut oil for vegan version
  • 1 egg Adds richness; substitute flax egg for vegan
  • 0.5 cup cold water Adjust as needed for dough consistency
  • 1 tablespoon white vinegar Keeps dough tender

For the Filling

  • 1 pound fresh spinach (or 10 oz frozen) Squeeze dry to remove moisture
  • 1 cup ricotta cheese Can replace with cream cheese
  • 1 cup crumbled feta cheese Adds tangy flavor; goat cheese for milder option
  • 1 small onion, finely diced Adds aroma and flavor
  • 3 cloves garlic, minced Boosts savory depth
  • 2 tablespoons olive oil For sautéing aromatics
  • 0.25 teaspoon nutmeg Adds warmth and complexity
  • — salt and black pepper Season generously to taste

For Assembly

  • 1 egg For egg wash before baking

Instructions

  • Combine flour and salt. Cut in butter until crumbly. Mix wet ingredients and form dough. Chill 30 minutes.
  • Sauté onion and garlic, add spinach until wilted. Mix with cheeses, nutmeg, salt, and pepper.
  • Roll dough into 12 circles. Add filling, fold, seal with fork, and place on baking sheet.
  • Brush egg wash, cut slits for steam, and bake at 375°F for 25–30 minutes until golden.
  • Cool slightly before serving for best texture.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 260kcal | Carbohydrates: 22g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2200IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 2mg