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!
1egg yolkbeaten, 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!
Notes
You can freeze these either before baking or after! No need to thaw them before baking. Just add a couple minutes more time in the oven. Reheat baked frozen empanadas in the toaster oven, conventional oven or microwave.
While they’re not vegan due to the cheese, butter and egg, vegetarians can happily enjoy meatless Spinach Cheese Empanadas with the rest of the family.