Spinach Empanadas

Empanadas are typically filled with beef by Argentinians and with lamb by Spaniards; these empanadas are for all vegetable lovers, as they are filled with a spinach filling.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

dough

  • 300 g Flour, Wheat, bread flour

  • 1 teaspoon Salt, table

  • 1.5 dl Water

  • 2 piece Egg, fresh

  • 1 teaspoon Vinegar, red wine

  • 70 g Butter, unsalted

filling

  • 3 spoons Oil, olive

  • 0.5 piece Onion, raw

  • 1 pod Garlic, fresh

  • 170 g Spinach, raw

  • 0.5 cups Flour, Wheat, bread flour

  • 1 cup Milk, whole milk

  • 3 spoons Butter, unsalted

  • 2 piece Egg, fresh

  • 1 cup Cheese, mozzarella

  • 2 spoons Cheese, Parmesan, grated

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Prepare the empanada dough using the ingredients as in the recipe for lamb empanadas and store it in the refrigerator.

  2. Clean, wash, and dry the spinach. Peel and finely chop the garlic and onion. Heat olive oil in a pan and sauté the garlic and onion over low heat until the onion softens and turns golden, about 5 minutes.

  3. Slightly increase the heat and add the spinach. Stir-fry for 2 to 3 minutes until the spinach wilts, then remove the pan from the heat. Let the spinach cool completely.

  4. In a deeper pan, add flour and gradually pour in milk while continuously whisking. Stir until you get a smooth mixture without lumps. Add butter and place the pan on the stove. Cook over low heat, stirring until the mixture boils and thickens. Remove from heat and whisk in the eggs. Return to the stove and cook, stirring, until the mixture boils and thickens into a very thick, paste-like consistency. Remove from heat and mix in the cheese. Season with salt and pepper. Finely chop the cooled spinach and mix it into the cheese mixture.

  5. Preheat the oven to 200°C. Take the dough out of the refrigerator and roll it out on a floured surface to 0.5 cm thickness. Cut out 20 to 24 circles using a cutter or a cup. Place 1 to 2 tablespoons of filling on the lower half of each circle, cover with the upper half to form a half-moon pocket. Moisten the edges, press them together firmly with your fingers, and use a fork to crimp the edges. Beat the remaining egg yolk with a fork and brush it over the empanadas.

  6. Grease a baking tray or line it with parchment paper. Arrange the empanadas on the tray and bake in the preheated oven for 10 minutes, then reduce the temperature to 175°C and bake for another 10 to 15 minutes. Arrange the baked empanadas on plates and serve.

Nutrition Information (Per 100g)

  • Calories: 245.15 kcal
  • Fat: 13.4 g
    • Saturated Fat: 6.47 g
  • Carbohydrates: 19.16 g
    • Sugars: 1.16 g
  • Protein: 8.87 g
  • Fiber: 0.65 g

Advice

Baked and cooled empanadas can be stored in the refrigerator or freezer. Reheat them in the oven before serving.