Empanadas
spinach and artichoke empanadas: a recipe for pure deliciousness (updated march 2 2025)
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Published:
02 Mar 2025%26cover%3Dhttps%253A%252F%252Fwww.epicuricloud.com%252Fwp-content%252Fuploads%252F2019%252F03%252Ffullsizeoutput_8da6-scaled.jpeg&w=3840&q=75)
These Spinach and Artichoke Empanadas are not your average appetizer; they're a flavor explosion! Imagine flaky, golden-brown pastry encasing a creamy, savory filling bursting with spinach, artichoke hearts, and Parmesan cheese. They're perfect for parties, game days, or a comforting weeknight meal. I developed this recipe after a disastrous attempt at store-bought empanada dough – let's just say, it was a sticky situation! This recipe ensures your empanadas are perfectly golden, perfectly flaky, and perfectly delicious. And, dare I say, addictive.
Making these empanadas from scratch might seem daunting, but I promise it's easier than you think! The dough comes together quickly in a food processor, and the filling is simply a matter of mixing a few ingredients. Plus, there's something incredibly satisfying about creating something delicious from scratch. It's a labor of love that's worth every minute. I remember making these for a friend's birthday party, and they were gone in minutes! It's always a hit.
Required Equipments
- 9-inch pie plate
- food processor or blender
- mixing bowls
- measuring cups and spoons
- fork
- pastry brush
Spinach and Artichoke Empanadas: A Recipe for Pure Deliciousness (Updated March 2 2025): Frequently Asked Questions
Spinach and Artichoke Empanadas: A Recipe for Pure Deliciousness (Updated March 2 2025)
These homemade spinach and artichoke empanadas are bursting with flavor and incredibly easy to make. Get ready for a taste sensation!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for getting that perfect golden-brown crust.
- In a food processor or blender, combine 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and ½ cup (1 stick) of cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs. This is where the magic happens; don't over-process!
- Add ¼ cup of ice water, one tablespoon at a time, pulsing after each addition until the dough just comes together. Don't add more water than needed; a slightly crumbly dough is okay.
- Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes. This chilling step is key to preventing shrinkage during baking.
- Meanwhile, prepare the filling: In a large bowl, combine 1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry (very important to get rid of excess water!), 1 (14 ounce) can of artichoke hearts, drained and chopped, ½ cup of grated Parmesan cheese, ¼ cup of mayonnaise, 2 cloves of garlic, minced, and ¼ teaspoon of black pepper. Mix well. Season to taste with salt and pepper.
- On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. You should get about 12 empanadas.
- Spoon about 2-3 tablespoons of the spinach and artichoke filling into the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a pretty finish.
- Lightly brush the empanadas with an egg wash (1 egg beaten with 1 tablespoon of water) for a glossy finish. This also helps them brown beautifully.
- Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until they are golden brown and the filling is heated through. Keep an eye on them – ovens vary!
- Remove from the oven and let cool slightly before serving. Enjoy your delicious homemade spinach and artichoke empanadas! Seriously, they're that good.
📝 Notes
- Make sure your butter is very cold. This helps create a flaky crust.
- Don't overmix the dough. A slightly crumbly texture is fine.
- Thawing and squeezing the spinach is crucial to prevent a soggy filling.
- Feel free to add a pinch of red pepper flakes for extra heat!
🍎 Nutrition
Calories: 250kcal
Protein: 8g
Fat: 15g
Carbohydrates: 25g
Fiber: 3g
Calcium: 150mg
