Spinach empanadas

Name: Spinach empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Argentina
Ingredients: 12 empanada pastry discs (or 2 sheets shortcrust, cut into 12 cm circles); 600 g fresh spinach, or 350 g frozen spinach, thawed; 2 onions, finely chopped; 250 g ricotta or drained white cheese; 80 g hard cheese, grated; 2 tbsp olive oil; ¼ tsp freshly grated nutmeg; 1 egg, beaten, to glaze; Salt and black pepper

Local name: Empanadas de espinaca

Golden Argentine baked pastries filled with silky spinach, sweet onion and ricotta, finished with a grating of nutmeg.

Published on 2 March 2026

#pastries#spinach#ricotta#baked#argentine

Photo: stu_spivack , CC BY-SA 2.0

Prep: 30 min
Cook: 25 min
Total: 55 min
Serves: 4
Difficulty: Medium

Method

Wilt the spinach in a large pan with a splash of water for 3 minutes, then cool it and squeeze it hard between your hands. Chop roughly.
In the same pan, soften the onions in the olive oil over low heat for 10 minutes, until golden and sweet.
Off the heat, mix the onions, spinach, ricotta, grated cheese, nutmeg, salt and plenty of pepper. Leave to cool completely.
Spoon a generous mound of filling into the centre of each disc, leaving a 1.5 cm border clear.
Dampen the rim, fold into a half-moon and pinch to seal, then twist the edge into small overlapping folds to make the repulgue.
Line the empanadas up on a baking sheet, brush with beaten egg and bake at 200°C for 20 to 25 minutes, until deeply golden.
Let them settle for 5 minutes before serving; the filling comes out scalding.

A cold filling is the whole trick: warm, it soaks the pastry and makes the parcels burst in the oven. Make it the day before and it will only taste better.

This recipe also appears in

Spring recipes

Nutrition per serving

Calories: 990 kcal
Protein: 21.5 g
Fat: 60 g
Carbohydrate: 94.5 g
Fibre: 7.5 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why does the filling have to be completely cold?

Warm filling softens the pastry as you shape it and gives off steam in the oven, which puffs the empanadas up and bursts them. Cold, it handles better and lets you seal a clean edge.

How do I stop empanadas from opening while they bake?

Squeeze the spinach very hard to drive out the water, do not overfill the disc, and leave a 1.5 cm border. Dampen that border, pinch it firmly, then twist it into small pleats: the repulgue locks the seal mechanically.

Can I make a vegan version?

Replace the ricotta with well-drained silken tofu or a fresh plant-based cheese, the hard cheese with a vegan alternative, and the egg wash with plant milk mixed with a little oil. Season more boldly, since ricotta brings a mildness you otherwise lose.

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