Spinach and Feta Empanadas: A Super Easy Appetizer
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? Also, have a look at my Beef and Cheese Empanadas, Caprese Empanadas, or my delicious Cheese Empanadas.
Essential Ingredients for Your Empanada
Empanada Dough:
- Flour: Basis for the dough.
- Salt & White Sugar: Seasoning and sweetness.
- Butter: Binds ingredients.
- Egg Yolk: Adds tenderness.
- Vinegar & Water: Adds acidity for leavening and hydrates the dough.
Spinach and Feta Filling:
- Feta Cheese & Spinach: Primary filling ingredients.
- Onion & Garlic: Aromatic flavor enhancers.
- Oil: For sautéing.
- Salt: Seasoning.
- Cream Cheese (optional): Adds creaminess.
- Egg Yolk: For brushing empanadas before baking.
How To Make Spinach and Feta Empanadas
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.
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.
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: A vibrant, tomato-based sauce made from grilled green tomatoes. Perfect for adding a tangy kick to your empanadas.
Guacamole: Fresh, homemade guacamole surpasses any store-bought version. Spread it on your empanada for an unbeatable taste.
Mexican Street Corn Salad: Esquites bring a burst of flavor with sautéed corn, spices, and a mix of veggies, cheese, and creamy dressing.
Rice with Black Beans: Transformed into a delightful side with garlic, shallots, and spices, this combo perfectly complements empanadas.
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.
FAQS
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.
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.
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.
Some great substitutes for feta cheese in this recipe include: Ricotta cheese, Queso blanco, Mozzarella cheese
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
- 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!
