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Easiest Spinach & Feta Empanadas Recipe

Easiest Spinach & Feta Empanadas Recipe
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These Easiest Spinach & Feta Empanadas are golden, flaky pockets filled with a savory mixture of tender spinach, tangy feta, and aromatic onion and garlic. Using simple, common ingredients and pre-made pie crusts, this recipe offers a quick, healthy, and flavorful snack or appetizer perfect for any occasion. Whether for a quick bite, party treat, or cozy meal, these empanadas deliver delicious taste and flaky crust with minimal prep and cooking time.

Ingredients

Scale

Filling

  • 1 package frozen spinach (about 10 oz), thawed and well drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 oz crumbled feta cheese
  • 1 lightly beaten egg (for binding)
  • 1 tablespoon olive oil or butter (for sautéing)

Dough & Finishing

  • 2 pre-made pie crusts (regular or gluten-free)
  • 1 beaten egg (for egg wash)

Seasonings

  • Salt
  • Black pepper
  • Nutmeg

Instructions

  1. Prepare the spinach filling: Thaw the frozen spinach thoroughly and squeeze out all excess water to prevent soggy empanadas. Heat olive oil or butter in a pan over medium heat. Sauté finely chopped onion and garlic until fragrant and translucent. Add the drained spinach and season with salt, pepper, and nutmeg. Cook for a few minutes, then remove from heat and let cool slightly. Stir in crumbled feta cheese and the lightly beaten egg to bind the filling.
  2. Roll out and cut the dough: Unroll or unfold the pre-made pie crusts onto a clean, flat surface. Using a round cutter or glass about 4 to 5 inches wide, cut circles from the dough to form the bases for the empanadas. Keep any dough scraps for re-rolling or extra empanadas later.
  3. Fill and fold the empanadas: Place a generous spoonful of the spinach and feta mixture in the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork to secure and add decorative detailing.
  4. Brush and bake: Arrange the empanadas on a lined baking sheet. Brush each with beaten egg wash to achieve a golden, shiny crust. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the crust is puffed and golden brown.

Notes

  • Drain spinach well: Removing all moisture prevents soggy filling and keeps the crust crispy.
  • Use cold dough: Cold dough ensures the crust remains flaky and easier to handle without tearing.
  • Don’t overfill: Overfilling can make sealing difficult and may cause leaking during baking.
  • Rest dough scraps: Gently re-roll scraps to avoid tough empanadas.
  • Egg wash equals glow: Brushing empanadas with egg wash is key to achieving a beautiful golden color.

Nutrition

Keywords: spinach empanadas, feta empanadas, savory empanadas, vegetarian snacks, appetizer recipe, flaky empanada crust, quick empanadas

Find it online: https://mealsbysarah.com/easiest-spinach-feta-empanadas-recipe/