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Spinach and Cheese Empanadas
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup cold water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine 2 cups of flour and 1/2 teaspoon of salt. Cut in the cold butter pieces using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let it cool slightly.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter or a small plate, cut out circles of dough, about 5 inches in diameter.
- In a bowl, mix together the cooked spinach, mozzarella cheese, Parmesan cheese, black pepper, and nutmeg.
- Place a spoonful of the spinach and cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and crimp the edges with a fork to seal.
- Place the empanadas on the prepared baking sheet, brush the tops with the beaten egg wash, and bake for 20-25 minutes, or until golden brown.
- Allow the empanadas to cool for a few minutes before serving. Enjoy!
Spinach and cheese empanadas have a rich history dating back to Spain, where the empanada originated. This savory pastry made its way to Latin America during the colonial period and has since become a beloved dish in countries like Argentina, Chile, and Colombia. The flaky, golden crust of the empanada is filled with a delicious mixture of spinach and cheese, creating a perfect balance of flavors. Chefs like Francis Mallmann in Argentina and Leonor Espinosa in Colombia have put their own unique twists on this classic recipe, incorporating local ingredients and culinary techniques. Today, the best spinach and cheese empanadas can be found in traditional Latin American bakeries and restaurants, where the key to a perfect empanada lies in the quality of the dough and the flavorful filling. Whether baked or fried, these empanadas are a must-try for any food enthusiast.
55 min
12
180 calories
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