Spinach & Ricotta Empanadas - Empanadas de Espinaca

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 05/4/22
spinach and ricotta empanadas
EmmaKStudio/E+/Getty Images
Prep: 40 mins
Cook: 25 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
320 Calories
22g Fat
18g Carbs
13g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 320
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 49%
Cholesterol 60mg 20%
Sodium 449mg 20%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 13g
Vitamin C 3mg 16%
Calcium 279mg 21%
Iron 2mg 8%
Potassium 204mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Garlicky spinach and creamy ricotta cheese go together perfectly in these empanadas. I've read in several places on the internet (but don't know firsthand) that spinach empanadas are the invention of a famous bakery in Colombia.

Although usually enjoyed as a snack in South America, empanadas are very portable and perfect for a meal on the go. They freeze well and are best reheated in the oven.

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

Steps to Make It


  1. Gather the ingredients.

  2. Prepare one recipe of empanada dough, and set aside at room temperature.

  3. Finely chop the garlic.

  4. Wash the spinach and remove the stems. Roll up the spinach leaves in bunches and slice crosswise into 1/2-inch strips (a rough chiffonade).

  5. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted. Add the garlic and chile powder and sauté, stirring until garlic is golden brown.

  6. Add the spinach (in batches if necessary) and cook briefly until spinach is wilted and soft.

  7. Remove from heat and drain spinach in a colander. Let spinach cool briefly.

  8. Grate the mozzarella cheese and stir into the spinach with the ricotta cheese and the Parmesan. Season spinach mixture with salt and pepper to taste.

  9. Preheat oven to 375 F.

  10. Divide empanada dough into 8 equal pieces. Roll each piece into a 6- to 8-inch diameter circle. Add about 1/4 cup of filling to the center of the dough circles, and fold the dough over the filling to make a half-circle. Pinch the edges of the dough together firmly to seal them, then crimp the edges decoratively.

  11. Place the empanadas on a baking sheet. Whisk the egg briefly, then brush egg wash over the empanadas.

  12. Bake the empanadas for about 20 to 25 minutes, or until golden brown and slightly puffed.

  13. Serve warm or at room temperature.