Homemade Spinach and Feta Empanadas You’ll Love
Golden, flaky, and full of flavor. These Spinach and Feta Empanadas are stuffed with savory cheese and tender spinach, then baked until perfectly crisp. Perfect as a party snack, appetizer, or quick bite.
Ingredients for Your Empanada
For the Dough: A simple homemade mix of flour, butter, salt, sugar, vinegar, and egg yolk creates a soft, flaky crust that holds its shape beautifully.
For the Filling & Finish: Spinach, feta, onion, and garlic make a savory filling, with optional cream cheese for richness. A quick egg yolk brush adds a golden finish when the dish is baked.
Easy Variations
- Cheese Swap: Try ricotta, mozzarella, or cheddar instead of feta.
- Green Boost: Add kale or chard with the spinach for a veggie mix.
- Spicy Kick: Stir in chili flakes or a little hot sauce to the filling.
How To Make Spinach and Feta Empanadas
Sauté onion, garlic, and spinach until soft. Blend with cream cheese for a smooth filling (optional), then mix in crumbled feta. Fill the dough, seal it, brush it with egg yolk, and bake until golden.
If you want to add more texture to the spinach filling, just cut the spinach without blending it and mix it with the feta cheese.
Prepare the dough and set it aside until the filling has cooled down. Then, place it on a lightly floured surface and knead for a few minutes. Roll it out with a rolling pin and cut out circles in your desired size.
Put one tablespoon of the filling on each circle and close them carefully.
Put the filled empanadas in the fridge for about 20 minutes for the best result. Take them out and brush them with egg yolk.
Bake the filled empanadas at 375°F / 190°C for 18-25 minutes, depending on the size you make the Empanadas.
Is It Better to Bake or Fry Empanadas?
It just depends on your preference! bake for a lighter crust and easier cleanup, or fry for a crisp, golden finish. To fry, heat oil over medium-high heat and cook until golden and cooked through.
What Should You Serve With Empanadas?
- Salsa verde: Tangy and fresh
- Guacamole: Creamy and perfect for dipping
- Corn salad: Sweet, spicy, and cheesy
- Rice and beans: Hearty and classic
Keesha’s Tips & Tricks
- Squeeze That Spinach Dry: I always press out as much moisture as I can. A clean towel or paper towels do the trick.
- Seal the Edges Well: Whether I’m crimping with a fork or giving it a little twist, I make sure everything’s tucked in so that cheesy filling stays put while baking.
- Chill the Dough: If I’ve made the dough from scratch, I let it rest in the fridge first. It rolls easier and bakes up beautifully flaky.
How to Freeze These Empanadas
Spinach and feta empanadas freeze well and are great for make-ahead meals. Wrap each one in cling film, place them in a freezer bag, and press out the air before sealing. They’ll keep for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 20 minutes, or microwave for 1 minute if you’re short on time.
FAQs about Empanadas
More Snack Recipes
Love savory snacks? Try these Jamaican Beef Patties, crispy Colombian Empanadas, cheesy Colombian Buñuelos, Dominican Kipes, Beef and Cheese Empanadas, Caprese Empanadas, or Cheese Empanadas.
Spinach and Feta Empanadas Recipe: A Super Easy Appetizer
Ingredients
Empanadas Filling
- 1 Tbsp Olive oil
- 1 large Onion
- 2 Gloves garlic, minced
- 500g/17oz Spinach
- Salt and pepper to taste
- 2 tbsp Cream cheese
- 180g/6oz Feta
Empanadas Dough
- 2 Cups Flour
- ½ tsp Salt
- 1 Tbsp white sugar
- two egg yolk
- 4 Tbsp melted butter
- 1 Tbsp vinegar
- ½ cup water
Instructions
Spinach Filling
- In a large frying pan, heat one teaspoon of butter on medium heat. Add the onions and cook until they are transparent. Add the chopped garlic and cook for around one minute, be vigilant not to burn the garlic or onion.
- Now reduce the heat and add the spinach. Sauté over low heat until the vegetables are mushy, stirring often.
- Then, add salt and pepper and let it cook for a few more minutes. Take it from the heat and depending on how you want your empanadas filling to be either mix them with the cream cheese with a hand blender, and then add the feta cheese, or simply cut them a little bit with a knife and then combine with the feta cheese for more texture. Both are delicious and simple ways to make those empanadas. Set aside once thoroughly combined.
Empanada Dough
- Now is the time for the dough. Sieve the all-purpose flour, salt, and white sugar into a large mixing bowl. Then use your fingers or a hand blender to incorporate the melted butter until the mixture resembles gritty powder with some (approximately pea-size) butter chunks.
- In a mixing bowl, whisk together all the egg, vinegar, and water using a fork. Next, whisk in the flour mixture with a fork (the combination will seem scruffy.)
- Place the ingredients on a lightly floured surface, collect it all together, and then knead gently with the palm in a stretching motion to develop the gluten in the dough. Form the dough mixture into a flat rectangular plate and set it aside, covered in plastic wrap.
Forming the Empanadas
- Take one portion of dough and roll it with the help of a rolling pin. Now fill it with one or two tablespoons of spinach and feta stuffing. Pull the ends together again and seal with a roller or by fingers. When prepared, put them on baking parchment.
- Finish filling the remaining dough, and if the dough starts to stiffen at the ends or you're having difficulties closing them, drop your fingers in a bowl of hot water and softly run your finger along the dough's edges to re-moisten them.
- Put the filled empanadas in the fridge for 30 minutes, so they can firm up. While the empanadas are firming, preheat your oven to 375°F / 190°C.
- Once the oven is preheated, brush the tops of your Spinach and Feta Empanadas with a beaten egg.
- Bake the empanadas for 20-25 minutes, until golden brown. Serve immediately and enjoy!
