Spinach and Cheese Empanadas
Flaky empanada pastries feature a creamy spinach and cheese filling, with an option to shape them as hearts.
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Instructions
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Preheat oven to 400 F.
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If using homemade dough, prepare and chill it for several hours or overnight.
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Sauté onion and garlic in olive oil until soft. Add spinach, cook until wilted, then remove, cool, and season.
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In a saucepan, whisk flour into milk, add butter, and cook over medium-low heat, stirring, until it boils and thickens.
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Remove from heat, whisk in eggs, then return to heat and cook until the mixture boils and thickens into a thick paste.
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Remove from heat, stir in cheeses, and season.
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Chop the cooled spinach and onion mixture, then stir it into the cheese sauce.
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Roll out dough to 1/4 inch thick and cut into 4 to 5-inch rounds, yielding 20-24 pieces.
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Place 1-2 tablespoons of filling onto each dough round, moisten edges with water, fold in half, and press to seal.
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Crimp the sealed edges to create a twisted rope effect.
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Bake empanadas for 10 minutes, then reduce oven to 350 F and bake for another 10-15 minutes until golden brown.