Spinach Empanadas

The flaky, soft dough of these Spinach Empanadas encases a savory filling of spinach, mushrooms, onion, garlic and cheese. They are great for a grab and go lunch, simple family meal, or even a deceptively easy treat for dinner when company's coming over.
4 Servings Recipe By Pin Print
Spinach Empanadas

Ingredients

  • 1 cup Cream Cheese
  • 4 ounces Butter, Salted
  • 1 ¼ cups Flour, All-Purpose
  • ¼ teaspoons Salt
  • 2 tablespoons Olive Oil
  • ⅓ cups dice Onion, White
  • 4 teaspoons mince Garlic, Cloves
  • 8 ounces Sliced Mushrooms, Canned
  • ½ tablespoons Bacon Salt
  • 15 ounces drain Spinach, Frozen
  • 1 cup Cottage Cheese
  • ⅛ teaspoons Black Pepper
  • 1 individual beat Egg

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Beat the cream cheese and butter on high speed until very smooth.
  2. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined.
  3. Turn the dough out onto a slightly floured surface and knead lightly.
  4. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  5. Add olive oil to a skillet and heat to medium.
  6. Add onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes.
  7. Drain mushrooms and combine with bacon salt.
  8. Add the spinach, bacon-salted mushrooms, cottage cheese and pepper and mix thoroughly.
  9. Transfer to a mixing bowl and allow to cool thoroughly.
  10. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick.
  11. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. (About 3 per serving.)
  12. Divide the spinach filling evenly among the dough circles.
  13. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg.
  14. On a lightly greased baking sheet, bake at 350 for 12 to 15 minutes, until golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Beat the cream cheese and butter on high speed until very smooth.
  2. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined.
  3. Turn the dough out onto a slightly floured surface and knead lightly.
  4. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  5. Add olive oil to a skillet and heat to medium.
  6. Add onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes.
  7. Drain mushrooms and combine with bacon salt.
  8. Add the spinach, bacon-salted mushrooms, cottage cheese and pepper and mix thoroughly.
  9. Transfer to a mixing bowl and allow to cool thoroughly.
  10. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick.
  11. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. (About 3 per serving.)
  12. Divide the spinach filling evenly among the dough circles.
  13. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg.
  14. Bake at 350 degrees on a lightly greased baking sheet until golden, 12 to 15 minutes.
  15. Let cool.
  16. Divide among freezer bags and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes or until heated through.

9 Comments

Join the discussion
    1. Aren’t they fantastic!? I managed to cram all my filling into my dough without trouble; but I hope your filling was still delicious on the side.

  1. These were wonderful!! My whole family enjoyed them, even my picky 2 year old. Thank you! I used 1/2 cup ricotta and 1/2 cup cottage cheese and fresh spinach and fresh mushrooms, tossed everything in food processor – easy clean up;)

  2. These were so good! I made them tonight and froze the rest for Monday meatless meals. I pinched off the dough and rolled it out like for a tortilla instead and it worked really well. Thanks for all of your tasty recipes!

    1. Great idea to roll it out like a tortilla. And so glad you loved the recipe. It’s one of my favorites, too.

Leave a Reply

Your email address will not be published.