Empanadas don’t need meat to be amazing. This vegetarian version packs creamy spinach, melty mozzarella, and tangy feta into flaky, golden dough. Baked, not fried. Make extra. They vanish fast.
Step-by-Step Instructions
11
Make Filling
- If using fresh spinach, sauté in a dry pan until wilted (2 minutes). Cool and squeeze out excess water. Chop.
- Mix spinach, ricotta, mozzarella, feta, Parmesan, garlic, nutmeg, salt, and pepper. Refrigerate.
22
Make Dough
- Mix flour and salt. Cut in cold butter until crumbly.
- Whisk egg, water, and vinegar. Add to flour. Knead until just combined. Wrap and chill 30 minutes.
33
Assemble
- Preheat oven to 375°F (190°C). Line baking sheet with parchment.
- Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
- Place 2 tablespoons filling in center of each circle. Fold in half. Press edges with a fork to seal.
44
Egg Wash & Bake
- Brush empanadas with beaten egg.
- Bake 20-25 minutes until golden brown.
55
Serve
- Cool 5 minutes. Serve with salsa, chimichurri, or sour cream. Watch them disappear.
Summary
Prep Time: 30 min + chill | Bake Time: 25 min | Total: 55 min + chill
Yield: 12 empanadas | Difficulty: Medium
Storage Notes
- Fridge: 4 days.
- Freeze uncooked: 3 months. Bake from frozen (add 5-7 minutes).
- Reheat cooked empanadas in oven or air fryer at 350°F for 8-10 minutes.
- Never microwave — pastry gets sad.
