Looking for a tasty and easy appetizer? Look no further than these Spinach and Feta Empanadas! These delicious pastries are stuffed with a savory mix of spinach and feta cheese, and they’re perfect for any occasion. Whether you’re hosting a party or just looking for a quick snack, these empanadas are sure to please. Ready to try them out?
What Should You Serve With Empanadas?
You can serve many things with empanadas! I personally like to serve them with something simple like listed below.
Salsa Verde
Salsa verde is a tomato-based sauce that goes well with anything from chips to burritos. Salsa verde, as opposed to conventional salsa, is prepared using green tomatoes, which give it its distinctive color. It’s a thousand times better than store-bought salsa. The trick is that the tomatoes are grilled ahead of time to get that gorgeous, delectable color.
Guacamole
Nothing beats homemade guacamole. It’s much better than the one bought in the store as it’s fresh, quicker, and more authentic. Smother the guacamole all over the empanada for just an insanely irresistible snack.
Salad with Mexican Street Corn
Esquites, or Mexican street corn salad, are much more than simply a salad. Every mouthful is a delicious blast! The corn is spiced with onions, chiles, and salt after being sautéed in butter. Then it’s covered with spicy sauce, chili flakes, kosher salt, mayonnaise, and a spray of fresh lemon juice. The flavors are insane and very delicious. This variation elevates it to new heights of flavor by including colorful vegetables, diced avocado, feta, and cotija mozzarella, sour cream, and other spices.
Rice with black beans
Black beans and rice don’t sound like interesting components. However, this recipe turns them into a lovely side dish. Rice and beans are simmered in a flavorful broth. The taste is enhanced with sautéed garlic, shallots, lemon zest, and coriander. This versatile essential complements a wide range of recipes.
Freezing Empanadas Tips
If you have some leftover empanadas and you want to freeze some for another day, follow below tips to ensure they remain as fresh as possible.
- Wrap each empanada individually in cling film.
- Place the wrapped empanadas in a freezer bag and remove as much air as possible before sealing.
- Empanadas will keep in the freezer for up to two months.
- When you’re ready to eat them, preheat the oven to 375°F / 190°C.
- Place the frozen empanadas on a baking tray and bake for around 20 minutes or until heated through.
- You can also reheat them in the microwave if you’re short on time. Simply place them on a plate and microwave for around 60 seconds.
Spinach and Feta Empanadas are delectable stuffed pastries, with a savory and cheese taste. They are a perfect option for a light lunch, snack or dinner, and also perfect to delight any of your gatherings.
Ingredients:
Empanadas Dough
Flour: The flour is used for the dough of the empanadas.
Salt: Salt is used for seasoning the dough and filling the empanadas.
White sugar: White sugar sweetens the dough of the empanadas a little bit.
Butter: The butter helps to bind all of the ingredients together.
Egg yolk: Egg yolk helps to make the dough more tender.
Vinegar: The vinegar is used to add acidity to the dough, which will help with leavening.
Water: Water hydrates the dough of the empanadas.
Spinach and Feta filling
Feta: Feta is the main cheese of the empanadas filling.
Spinach: Spinach is the main ingredient of the empanada filling.
Onion: The onion adds savory flavor to the filling.
Garlic: Garlic is used as one of the key aromatics in the filling.
Oil: The oil is used to sauté the onion and garlic.
Salt: Salt is used to season the filling of the Spinach and Feta Empanadas.
Cream Cheese: This is optional and can be used to add a little bit more creaminess to the filling.
Egg yolk: The egg yolk is used to brush the empanadas before baking.
Instructions:
Sauté the onion, garlic, and spinach, and if you want to have a smooth filling, add the spinach and cream cheese to a blender.
The blended spinach with cream cheese can also be combined with feta cheese. 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 a little bit. 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 of the circles 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.
Enjoy! Spinach and Feta Empanadas are best served warm, so enjoy them soon after they come out of the oven!
FAQS
Why Do The Empanadas Burst?
If you put too much filling into the empanada, it will undoubtedly burst open. Also, filling the empanada will become more challenging. Second, steam is generated when the filler warms up, which works against the barrier you created. Finally, too much stuffing will result in lots of steam and weak sealing.
Is It Preferable To Bake Or Fry the Empanadas?
You can do both! I personally prefer to bake empanadas. Baking empanadas is simpler since you can prepare a large batch in one go, and they’re lighter without any of that deep-fried deliciousness. However, it is all up to you.
If you want to fry your empanadas, heat a large pot with oil over medium-high heat. Fry the assembled empanadas in the heated oil until lightly browned. Make sure they are firm to the touch and cooked through before removing them from the oil.
Serve immediately!
What other cheese can I use for my vegetarian empanadas?
Some great substitutes for feta cheese in this recipe include:
– Ricotta cheese
– Queso blanco
– Mozzarella cheese
Can I make these Spinach and Feta Empanadas gluten-free?
Yes, you can easily make these empanadas gluten-free by using gluten-free flour for the dough. You can find gluten-free flour at most large supermarkets or health food stores.
How long do empanadas last in the refrigerator?
Empanadas will last in the fridge for up to four days. To reheat, simply place them in a 350°F / 190°C oven until heated through. You can also reheat them in the microwave for 60-90 seconds.
I hope you enjoy this recipe for Spinach and Feta Empanadas!
More Snacks Recipes
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
- 0.5 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!
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