Spinach Empanadas Recipe

Name: Spinach Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh spinach, chopped; 1/3 cup olive oil; 4 garlic cloves, finely chopped; 1 1/2 cups roma tomatoes, seeded, peeled, and chopped; 4 hard-boiled eggs, chopped; 1 tablespoon fresh lemon juice; salt; pepper; Dough; 2 cups flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 2 tablespoons butter; 4 tablespoons lard (or vegetable shortening); 1 whole egg; 1 egg yolk; 1/2 cup cold water (more or less)

Servings: persons

3 cups fresh spinach, chopped
1/3 cup olive oil
4 garlic cloves, finely chopped
1 1/2 cups roma tomatoes, seeded, peeled, and chopped
4 hard-boiled eggs, chopped
1 tablespoon fresh lemon juice
salt
pepper
Dough
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons butter
4 tablespoons lard (or vegetable shortening)
1 whole egg
1 egg yolk
1/2 cup cold water (more or less)

1
Steam the spinach in a steamer until wilted, but not mushy--just a minute or two in the steamer.
2
Heat the olive oil in a saute pan; when it is moderately hot, quickly stir in garlic and tomatoes, stirring constantly, for a couple of minutes.
3
Remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste.
4
Dough: sift the flour with the salt and baking powder; place half the flour mixture in a big mixing bowl; make a well in the center.
5
Place the butter, large, eggs, and water in the well.
6
Mix at low speed to form a paste.
7
Continue to mix in the remaining flour mixture until all is added; you may need to add water--slowly and in small quantities--until the dough reaches the right consistency.
8
The dough should be soft and pliable, like pie dough.
9
Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.
10
Lightly flour a work surface; divide the dough into 4 pieces (keep the pieces you aren't using in the refrigerator until you need them).
11
Use a floured rolling pin to roll out the dough about 1/8 inch thick.
12
Use a large round cookie cutter or bowl (about 4 inches in diameter) to cut circles from the dough.
13
Use a slotted spoon (to allow any excess liquid to drain from the filling) and put some filling in the center of the circle and fold over to make a half circle; don't overfill.
14
Seal the edges of the dough with your fingers or with a fork to make a scalloped edge.
15
Get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350u00b0.
16
Fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot.
17
**You may also bake these in the oven on a lightly greased baking sheet at 350u00b0 for approximately 15-20 minutes, or until golden brown.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups fresh spinach, chopped, 1/3 cup olive oil, 4 garlic cloves, finely chopped, 1 1/2 cups roma tomatoes, seeded, peeled, and chopped, and more.

Yes, Spinach Empanadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions