These EPIC Spanish EMPANADAS with SPINACH & CHEESE are exactly how they sound, EPIC. Loaded with an insane amount of flavor, made with very simple & minimal ingredients and they come together in about 40 minutes. Serve these empanadas as a tapas appetizer or even as a main course.
To make these empanadas, I used fresh bagged spinach, but if you prefer you can use frozen spinach. Just follow the exact same steps with frozen spinach as I did with the fresh spinach. I also used premade pizza dough, just to make things easier. But again, if you prefer, you can make your own homemade empanada dough.
I also used a mild Manchego cheese, this is what gives these empanadas that magical Spanish flavor. If you can’t find that cheese in your area, no big deal. You can use any other type of cheese, just make sure it’s not too strong or over-powering.
TIPS & TRICKS to make this recipe: I baked my empanadas with the bake + broil option. If your oven does not have that function, bake your empanadas for 15 minutes and then add to the broiler for 60 to 90 seconds. Keeping an eye on them so they don’t burn. What gives these empanadas that beautiful exterior, is making sure to brush some egg wash on them before they go to the oven. Do not skip this step!
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Watch the Video Below on How to Make these EPIC Spanish EMPANADAS with SPINACH & CHEESE
EPIC Spanish EMPANADAS with SPINACH & CHEESE
- 2 premade pizza doughs
- 1 10 ounce bag fresh spinach 300 grams
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1/2 onion finely diced
- 1 cup mild Manhego cheese
- 1 egg
- sea salt
- black pepper
Heat large pan with a medium heat, add in a 1/4 cup of water and 10 ounces of fresh spinach (the standard size bag from the supermarket), place a lid on the pan, after 4 minutes remove the lid, turn off the heat and mix the spinach around, transfer to a sieve and using the back of a wooden spoon push down on the spinach to remove any of the excess liquid, then add to a cutting board and roughly chop
Heat the same pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes and the onions are translucent, turn off the heat, add in the chopped spinach, a generous 1 cup of shredded manchego cheese and season with sea salt & black pepper, mix it all together until well combined, try to push down on the mixture as you mix it to make a compact paste, transfer to a bowl and set aside
Roll out 2 premade pizza doughs to about a 1/4 inch thickness, using a bowl with a 5-inch diameter, push down on the dough and twist the bowl, you should end up with 6 circular doughs
Sprinkle some all-purpose flour on a flat surface, add one of the circular doughs on top and coat with the flour on both sides, add in about a 1/4 cup of the spinach mixture, then fold the dough over to end up with a half circle design, pierce the outer edges together with a fork on both sides to seal the dough, as you finisih each empanada, add to a baking tray lined with parchment paper, once they´re all done brush some egg wash (1 egg beaten with a little sea salt) on the empanadas
Add to a preheated oven, bake + broil option 210 C -425 F, after 15 minutes remove the empanadas from the oven, serve hot, at room temperature or even cold, enjoy!
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