Description
A delicious recipe for Spinach and Pine Nut Empanadas, perfect for a savory snack or appetizer.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1/2 cup pine nuts, toasted
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 package (14 oz) refrigerated empanada dough discs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the spinach mixture, toasted pine nuts, ricotta cheese, feta cheese, salt, pepper, and nutmeg. Mix until well combined.
- On a clean surface, lay out the empanada dough discs. Place about 2 tablespoons of the filling in the center of each disc.
- Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Let cool for a few minutes before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- You can also substitute the pine nuts with sunflower seeds for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: Spinach and Pine Nut Empanadas, Empanadas, Savory Snacks