Spinach & Ricotta Empanadas - Empanadas de Espinaca

Name: Spinach & Ricotta Empanadas - Empanadas de Espinaca
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8 servings
Cuisine: Latin,South American
Ingredients: 1 recipe empanada dough; 3 cloves garlic; 1 large bunch spinach; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 teaspoon chile powder; 8 ounces mozzarella cheese, whole milk, or similar white cheese, such as queso quesadilla; 1 cup ricotta cheese; 2 tablespoons Parmesan cheese; Salt, to taste; Freshly ground black pepper, to taste; 1 large egg

Savory empanadas featuring a spinach and ricotta cheese filling are ideal as a convenient, portable meal.

⭐ 4.2 (27 reviews) Prep: 40 minCook: 25 minTotal: 65 minYields: 8 servings

Category Tags:

Breakfast Lunch Snack

Cuisine Tags:

Latin South American

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Instructions

Preheat the oven to 375 F.
Prepare empanada dough and set it aside.
Finely chop garlic and slice washed spinach into 1/2-inch strips.
Heat olive oil and butter in a skillet; sauté chopped garlic and chile powder until golden.
Add spinach to the skillet and cook until wilted, then drain and cool it briefly.
Grate mozzarella cheese; combine it with the cooled spinach, ricotta, Parmesan, salt, and pepper.
Divide dough into 8 pieces, roll each into a 6-8 inch circle. Place 1/4 cup of filling in the center, fold into a half-circle, and seal the edges.
Arrange empanadas on a baking sheet, then brush with whisked egg.
Bake for 20-25 minutes until golden brown and puffed.