Spinach Empanadas

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Ingredients

4 servings
  • 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

Directions

Beat the cream cheese and butter on high speed until very smooth. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight. Add olive oil to a skillet and heat to medium. Add onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Drain mushrooms and combine with bacon salt. Add the spinach, bacon-salted mushrooms, cottage cheese and pepper and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. 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. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. (About 3 per serving.) Divide the spinach filling evenly among the dough circles. 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. On a lightly greased baking sheet, bake at 350 for 12 to 15 minutes, until golden brown.

Freezing Directions

Beat the cream cheese and butter on high speed until very smooth. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight. Add olive oil to a skillet and heat to medium. Add onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Drain mushrooms and combine with bacon salt. Add the spinach, bacon-salted mushrooms, cottage cheese and pepper and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. 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. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. (About 3 per serving.) Divide the spinach filling evenly among the dough circles. 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. Bake at 350 degrees on a lightly greased baking sheet until golden, 12 to 15 minutes. Let cool. Divide among freezer bags and freeze.

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

We absolutely love empanadas of all varieties. And, our kids love spinach, so we knew this empanada recipe should be a hit. The flaky, soft dough is filled with spinach, mushrooms, onion, garlic and cheese. It's great for a simple family meal or with such a fancy little package, it's the perfect treat for dinner when company's coming over.

Meet The Cook

As a vegetarian living with a meat eating husband and kids that change their mind at every meal, Kristi enjoys creating vegetarian versions of classic family favorites.  She freezer cooks by spreading out the menus over a few days during nap and bedtimes.

Published:

OAMM Cook Kristi

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