Spinach and Ricotta Empanadas

Name: Spinach and Ricotta Empanadas
Prep time: 20 min
Cook time: 22 min
Total time: 1 h
Yield: 12 empanadas
Ingredients: 1 box refrigerated pie crust; 2 Tablespoons unsalted butter; ¼ cup onion; 4 cups fresh spinach; 1 large egg; ½ cup ricotta cheese; ¼ cup shredded Parmesan cheese; 1 teaspoon kosher salt; ¼ teaspoon black pepper; pinch nutmeg; 1 egg yolk

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Additional Time
18 mins
Total Time
1 hr
Servings
12 empanadas
Calories
233 kcal
Course
Main Course
Cuisine
Mexican

Spinach and Ricotta Empanadas

Nicole Henderson

Report

Flaky pie crust filled with fresh spinach, garlic, and ricotta cheese. These Spinach and Cheese Empanadas are an easy dinner or appetizer recipe, and best served with fresh Chimichurri sauce!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 box refrigerated pie crust makes two pies
2 Tablespoons unsalted butter
¼ cup onion diced
4 cups fresh spinach
1 large egg
½ cup ricotta cheese
¼ cup shredded Parmesan cheese
1 teaspoon kosher salt
¼ teaspoon black pepper
pinch nutmeg
1 egg yolk beaten, optional for brushing on pie crust

Add to Shopping List

Instructions

Unroll pie crust from package. Using a 4-inch biscuit cutter, get all your crusts ready. Re-roll crust and cut out more. You should get about 12 circles. Set aside.
In a large skillet, saute butter, onion, and fresh spinach over medium high heat. Stir and cook for several minutes, until spinach cooks down. Set aside.
In a large bowl, combine egg, ricotta cheese, parmesan, salt, pepper, and nutmeg. Stir in spinach mixture until combined.
Using about 1 large tablespoon scoop, fill each pie crust circle with a dollop of filling. Fold in half and pinch edges. Seal by pressing the tines of a fork along the edge. Repeat with all circles.
Place empanadas on a parchment paper lined baking sheet. Brush tops with beat egg yolk for a rich color (optional). Bake for 18-22 minutes in a 425°F oven. Serve with chimichurri sauce and enjoy!

Notes

You can freeze these either before baking or after! No need to thaw them before baking. Just add a couple minutes more time in the oven. Reheat baked frozen empanadas in the toaster oven, conventional oven or microwave.
While they’re not vegan due to the cheese, butter and egg, vegetarians can happily enjoy meatless Spinach Cheese Empanadas with the rest of the family.

Nutrition Information

Show Details

Calories 233kcal (12%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Cholesterol 40mg (13%) Sodium 320mg (13%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 12empanadas

Amount Per Serving

Calories 233 kcal

% Daily Value*

Calories	233kcal	12%
Carbohydrates	23g	8%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	5g	25%
Polyunsaturated Fat	7g	41%
Cholesterol	40mg	13%
Sodium	320mg	13%
Fiber	1g	4%
Sugar	5g	10%