Mushroom, Spinach And Artichoke Empanada Recipe
Creamy house made spinach artichoke dip, mozzarella cheese, mushrooms, and potato make this vegetarian empanada
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Ingredients
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Filling
Method
Preparation
- 1
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms and cook until they are softened, about 5 minutes. Then add the fresh spinach and cook until wilted.
- 2
Prepare the Filling
In a large bowl, combine the sautéed mushrooms and spinach, artichoke hearts, mashed potato, shredded mozzarella, cream cheese, salt, pepper, and oregano. Mix until well combined.
- 3
Assemble the Empanadas
Take a piece of empanada dough and place a generous spoonful of the filling in the center. Fold the dough over to create a half-moon shape and crimp the edges to seal. Repeat with the remaining dough and filling.
- 4
Bake or Fry
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake for 20-25 minutes or until golden brown. Alternatively, you can fry them in hot oil until golden brown.
- 5
Serve
Let the empanadas cool slightly before serving. Enjoy with your favorite dipping sauce or salsa.