Yield: 12 empanadas
Spinach and Ricotta Empanadas
Prep Time
20 minutes
Cook Time
22 minutes
Additional Time
18 minutes
Total Time
1 hour
Flaky pie crust filled with fresh spinach, garlic, and ricotta cheese. These Spinach and Cheese Empanadas are an easy dinner or appetizer recipe, and best served with fresh Chimichurri sauce!
Ingredients
- 1 box refrigerated pie crust, makes two pies
- 2 Tablespoons unsalted butter
- ¼ cup onion, diced
- 4 cups fresh spinach
- 1 large egg
- ½ cup ricotta cheese
- ¼ cup shredded parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch nutmeg
- 1 egg yolk, beaten, optional for brushing on pie crust
Instructions
- Unroll pie crust from package. Using a 4-inch biscuit cutter, get all your crusts ready. Re-roll crust and cut out more. You should get about 12 circles. Set aside.
- In a large skillet, saute butter, onion, and fresh spinach over medium high heat. Stir and cook for several minutes, until spinach cooks down. Set aside.
- In a large bowl, combine egg, ricotta cheese, parmesan, salt, pepper, and nutmeg. Stir in spinach mixture until combined.
- Using about 1 large tablespoon scoop, fill each pie crust circle with a dollop of filling. Fold in half and pinch edges. Seal by pressing the tines of a fork along the edge. Repeat with all circles.
- Place empanadas on a parchment paper lined baking sheet. Brush tops with beat egg yolk for a rich color (optional). Bake for 18-22 minutes in a 425°F oven. Serve with chimichurri sauce and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 233Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 320mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 5g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.