Spinach And Cheese Empanada Recipe

Make dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Stir in 1 tsp vinegar. Add 6–8 tablespoons cold water gradually, starting with 6 tbs, mixing with a fork until a shaggy dough forms. Add more water if needed, 1 tablespoon at a time, until the dough just comes together.

Turn dough out onto a lightly floured surface, gather into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

About 15 minutes before using, remove dough from fridge to slightly soften for easier rolling.

Prepare spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the 10 oz fresh spinach in batches, stirring and wilting each addition until all spinach is wilted (about 3–4 minutes total). Remove skillet from heat and allow spinach to cool slightly.

Transfer wilted spinach to a clean cutting board and chop coarsely. Place chopped spinach into a fine-mesh sieve or cheesecloth and press out as much moisture as possible (very important to avoid soggy empanadas). Reserve drained spinach.

In a mixing bowl combine the drained chopped spinach with 1 cup crumbled queso fresco or feta, 1 cup shredded mozzarella, 2 oz softened cream cheese, 1 tsp salt, 1 tsp ground black pepper, 1/8 tsp nutmeg, 1/4 tsp red pepper flakes (optional), and 1 tsp lemon zest (optional). Stir until well combined and creamy. Taste and adjust seasoning.

Roll and cut dough

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly flour your work surface with 1/4 cup flour. Roll chilled dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a bowl), cut out circles. Gather scraps, re-roll once, and cut additional rounds. You should get roughly 12–14 rounds depending on size.

Fill empanadas

Place about 2 tablespoons of the spinach-cheese filling in the center of each round, leaving a 1/2-inch border. Brush the border with a little beaten egg wash (reserve remaining egg wash for topping). Fold the dough over to form a half-moon and press edges to seal.

Crimp edges with a fork to fully seal, or create a decorative braid by folding and pinching. Place sealed empanadas on prepared baking sheets about 1 inch apart.

Egg wash and bake

Whisk the remaining egg with 1 teaspoon water to make egg wash. Lightly brush the top of each empanada with egg wash for a golden finish. If desired, cut a small vent slit in the top of each empanada to allow steam to escape.

Bake in the preheated oven for 18–22 minutes, or until empanadas are puffed and golden brown. Rotate the pans halfway through baking for even color.

Remove from oven and let cool on the baking sheet 5 minutes before transferring to a rack. Serve warm or at room temperature.