🌟 Ingredients (Makes 12-15 empanadas):
For the dough:
2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1/2 cup (120 ml) warm water
1/4 cup (60 ml) vegetable oil
For the filling:
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
300 g fresh spinach (or frozen, thawed and drained)
1 cup (120 g) crumbled fresh cheese or feta (you can use ricotta or mozzarella as well)
1 beaten egg (optional, to bind the filling)
Salt and pepper to taste
A pinch of nutmeg (optional but recommended)
For sealing and glazing:
1 beaten egg (for brushing the empanadas)
Sesame seeds (optional, for garnish)
📝 Instructions:
1️⃣ Prepare the dough:
In a large bowl, mix the flour and salt.
Add the oil and warm water gradually, kneading until you obtain a smooth and homogeneous dough. If too dry, add more water; if too sticky, add a bit more flour.
Divide the dough into 12-15 equal portions, form balls, and cover with a damp cloth while preparing the filling.
2️⃣ Prepare the filling:
Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent (about 3 minutes).
Add the spinach and cook until tender and reduced in volume. If using frozen spinach, make sure to drain it well before adding.
Remove from heat and let cool slightly. Mix the cooked spinach with the crumbled cheese, beaten egg (optional), salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
3️⃣ Shape the empanadas:
On a floured surface, roll out each ball of dough with a rolling pin to form a circle approximately 4 inches (10-12 cm) in diameter.
Place a generous tablespoon of filling in the center of each circle.
Fold the dough in half to form a semicircle and seal the edges by pressing with a fork or folding manually.
Repeat the process with the remaining dough and filling.
4️⃣ Bake or fry the empanadas:
Baking: Preheat the oven to 350°F (180°C). Brush the empanadas with beaten egg and sprinkle sesame seeds if desired. Bake for 20-25 minutes, or until golden brown.
Frying: Heat plenty of oil in a deep skillet over medium heat. Fry the empanadas in small batches until golden and crispy (about 3-4 minutes per side). Drain on paper towels.
5️⃣ Serve and enjoy:
Serve the empanadas hot, accompanied by tomato sauce, sour cream, or Greek yogurt as an optional dip.
Enjoy these Spinach and Cheese Empanadas as an irresistible bite full of flavor!
💡 Tips:
Storage: Store baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
For a healthier version, opt for baking instead of frying. Lightly spray the empanadas with oil before baking to achieve a golden finish.
If you prefer a creamier filling, use mozzarella or creamy cheeses like ricotta or cottage cheese
