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Argentinian Spinach Empanadas
15 Prep Time
minutes
45 Cook Time
minutes
60 Total Time
minutes
8 Serving
size
Recipe written and created by Concerned Cook.
Print Recipe
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/4 cups whole milk
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1 tsp garlic powder
- 1/2 medium onion, thinly sliced
- 9 oz (about 4 packed cups) fresh spinach, chopped
- 1 cup grated mozzarella
- 1/2 cup grated Parmesan
- 1/4 tsp nutmeg (optional)
- 16 rounds of flaky empanada dough
- Water, for sealing edges
Preparation
- Heat a pan over medium-low heat. Add 1 tbsp butter and the sliced onion. Cook, stirring occasionally, until golden and caramelized.
- Add 1 tbsp butter to the pan with the onions. Stir in the flour and cook for 1–2 minutes until slightly golden.
- Slowly pour in the milk while stirring constantly with a spatula or whisk. Keep stirring until the sauce thickens, about 3–5 minutes. If the sauce gets too thick, add a splash of milk to adjust the consistency.
- Season the sauce with salt, garlic powder, nutmeg, and ground ginger. Stir until seasoning is fully incorporated.
- Stir in the chopped spinach and cook for 2–3 minutes until wilted.
- Mix in the Parmesan and mozzarella until fully melted, creating a smooth, creamy sauce.
- Remove the filling from heat and transfer to the refrigerator. Chill for at least 30 minutes.
- Preheat the oven to 400°F.
- Place a disc of empanada dough on a cutting board. If needed, gently stretch each disc slightly.
- Lightly wet the edges of each dough round with water by dipping your finger in water and then running it along the edge of the disc.
- Place 1 tbsp of the cooled filling in the center. Using only 1 tbsp of filling prevents overstuffing, which can cause empanadas to burst open in the oven.
- Press the edges together to seal the empanada. Pinch small pleats or press with a fork to seal the filling before baking.
- Once the empanada is ready, place it on an oiled baking sheet. Make the remaining empanadas, spacing them 1 inch apart.
- Lightly brush the empanadas with olive oil, and bake at 400°F for 15-20 minutes or until the dough is flaky and golden.
- Allow the empanadas to cool for 5-10 minutes after removing them from the oven before serving them.
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