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.
Ingredients
Masa y armado
- 8 discs (about 320 g)ready-made empanada pastry discs
- 1 mediumegg
- 10 mlmilk
Relleno de espinaca y ricotta
- 250 gfresh spinach
- 180 gricotta
- 100 gonion
- 1 clove (5 g)garlic
- 15 mlolive oil
- 25 ggrated Parmesan
- 1 mediumegg
- 1/4 tspground nutmeg
- 3/4 tspfine salt
- 1/4 tspblack pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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