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Spinach Empanadas - Lunch Version

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Spinach Empanadas - Lunch Version

Kristi
The Cook
4 Servings
13 Ingredients
9 Comments

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
13 Ingredients
9 Comments

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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

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.

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