Empanadas de Espinaca

These baked empanadas have a crisp, flaky shell and a creamy filling of spinach, ricotta, onion, and nutmeg. The Parmesan adds savory depth, while the egg wash gives them the glossy golden finish typical of a good horno-style empanada.

Nutrition · per serving

880kcal

33gProtein

67gCarbs

53gFat

6gFiber

2 servings

Ingredients

13 items

Masa y armado

ready-made empanada pastry discs8 discs (about 320 g)

egg1 medium

milk10 ml

Relleno de espinaca y ricotta

fresh spinach250 g

ricotta180 g

onion100 g

garlic1 clove (5 g)

olive oil15 ml

grated Parmesan25 g

egg1 medium

ground nutmeg1/4 tsp

fine salt3/4 tsp

black pepper1/4 tsp

Tips

•If the ricotta seems wet, drain it in a sieve for 10 minutes before mixing the filling.
•A small spoonful of filling is better than overstuffing; too much moisture or volume is the main cause of burst empanadas.
•Serve with a simple tomato salad or chimichurri on the side, though traditional spinach empanadas are often enjoyed just as they are.
•For neater edges, brush only the inner rim with a touch of water if the pastry feels dry before sealing.

Steps

1
Preheat the oven to 220°C. Line a baking tray with baking paper. Finely dice the onion, mince the garlic, and roughly chop the spinach. If the pastry discs are chilled, separate them now so they soften slightly and do not crack when folded.
100 g onion1 clove (5 g) garlic250 g fresh spinach8 discs (about 320 g) ready-made empanada pastry discs
2
Heat the olive oil in a frying pan over medium heat. Cook the onion with a pinch of the salt for 4-5 minutes until soft and translucent, not browned. Add the garlic and stir for 30 seconds until fragrant.
15 ml olive oil100 g onion1 clove (5 g) garlic3/4 tsp fine salt
3
Add the spinach in 2-3 additions, stirring until wilted. Cook for 2 more minutes to evaporate excess moisture; the filling should look fairly dry, or the empanadas may split. Transfer to a bowl and let cool for 5 minutes.
250 g fresh spinach
4
Mix the ricotta, Parmesan, egg, nutmeg, remaining salt, and black pepper into the slightly cooled spinach mixture. Stir until evenly combined; the filling should be thick and scoopable, not runny.
180 g ricotta25 g grated Parmesan1 medium egg1/4 tsp ground nutmeg3/4 tsp fine salt1/4 tsp black pepper
5
Place about 2 generous tablespoons of filling in the centre of each pastry disc, leaving a clear border. Fold into half-moons, press out any trapped air, and seal the edges firmly with your fingers or a fork. A tight seal prevents leaking in the oven.
8 discs (about 320 g) ready-made empanada pastry discs180 g ricotta25 g grated Parmesan1 medium egg1/4 tsp ground nutmeg3/4 tsp fine salt1/4 tsp black pepper250 g fresh spinach100 g onion1 clove (5 g) garlic15 ml olive oil
6
Beat the remaining egg with the milk and brush the empanadas lightly all over for an even golden finish. Arrange them on the tray with space between each one.
1 medium egg10 ml milk
7
Bake for 18-20 minutes until deep golden and crisp, rotating the tray once halfway through for even colour. Let rest 3-5 minutes before serving so the filling sets slightly and stays hot but not molten.

Origin & History

Empanadas are one of Argentina's most beloved everyday foods, with regional variations in dough, shape, and filling found across the country. While meat fillings are classic, vegetarian versions such as spinach and ricotta reflect both Italian influence and the popularity of savory pastries in Argentine home cooking.

argentinian empanadas spinach ricotta vegetarian baked pastry

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Steps

Preheat the oven to 220°C. Line a baking tray with baking paper. Finely dice the onion, mince the garlic, and roughly chop the spinach. If the pastry discs are chilled, separate them now so they soften slightly and do not crack when folded.

100 g onion1 clove (5 g) garlic250 g fresh spinach8 discs (about 320 g) ready-made empanada pastry discs

Heat the olive oil in a frying pan over medium heat. Cook the onion with a pinch of the salt for 4-5 minutes until soft and translucent, not browned. Add the garlic and stir for 30 seconds until fragrant.

15 ml olive oil100 g onion1 clove (5 g) garlic3/4 tsp fine salt

Add the spinach in 2-3 additions, stirring until wilted. Cook for 2 more minutes to evaporate excess moisture; the filling should look fairly dry, or the empanadas may split. Transfer to a bowl and let cool for 5 minutes.

250 g fresh spinach

Mix the ricotta, Parmesan, egg, nutmeg, remaining salt, and black pepper into the slightly cooled spinach mixture. Stir until evenly combined; the filling should be thick and scoopable, not runny.

180 g ricotta25 g grated Parmesan1 medium egg1/4 tsp ground nutmeg3/4 tsp fine salt1/4 tsp black pepper

Place about 2 generous tablespoons of filling in the centre of each pastry disc, leaving a clear border. Fold into half-moons, press out any trapped air, and seal the edges firmly with your fingers or a fork. A tight seal prevents leaking in the oven.

8 discs (about 320 g) ready-made empanada pastry discs180 g ricotta25 g grated Parmesan1 medium egg1/4 tsp ground nutmeg3/4 tsp fine salt1/4 tsp black pepper250 g fresh spinach100 g onion1 clove (5 g) garlic15 ml olive oil

Beat the remaining egg with the milk and brush the empanadas lightly all over for an even golden finish. Arrange them on the tray with space between each one.

1 medium egg10 ml milk

Bake for 18-20 minutes until deep golden and crisp, rotating the tray once halfway through for even colour. Let rest 3-5 minutes before serving so the filling sets slightly and stays hot but not molten.

Origin & History