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+ servings

Savory Spinach Empanadas | Spanish Panadons de Lleida

Course Appetizer, Main Course, Snack
Cuisine Spanish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 Empanadas
Author Albert Bevia @ Spain on a Fork



  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion roughly diced
  • 20 oz fresh spinach 600 grams
  • 1/4 cup pine nuts 30 grams
  • 1/3 cup raisins 53 grams
  • sea salt & black pepper


  • 2 cups all-purpose flour 240 grams
  • 2 tsp baking powder 8 grams
  • 1/2 tsp sea salt 3 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • 2/3 cup cold water 160 ml


  • handful all-purpose flour
  • 1 egg


  1. To make the filling, heat a small fry pan with a medium heat and add in 1/4 cup pine nuts, dry roast between 2 to 4 minutes or until lightly toasted, making sure to mix continuously, set aside

  2. Heat a large deep pan with a medium heat and add in 2 tablespoons extra virgin olive oil, after 2 minutes add in 1/2 onion roughly diced, mix with the olive oil, after 5 minutes and the onion is translucent and lightly fried, add in 20 ounces of fresh spinach, mix with the olive oil and onion so it easily wilts, add in batches so the spinach does not over-flow out of the pan, once all the spinach has been added and fully wilted, add in the toasted pine nuts, 1/3 cup raisins and season with sea salt & black pepper, mix together and remove from the heat

  3. To make the dough, add in 2 cups all-purpose flour into a large bowl, along with 2 teaspoons of baking powder and 1/2 teaspoon of sea salt, mix the dry ingredients together, then add in 2 tablespoons extra virgin olive oil and 2/3 cup cold water, mix together until you form a dough, then get in there with your hands and mix the dough together and lightly knead inside the bowl for 1 to 2 minutes, or until everything is well combined and you end up with a smooth dough

  4. Shape the dough into a ball, sprinkle some all-purpose flour on a clean flat surface, add the ball of dough on top and cut into 2 evenly sized pieces, shape each one into a ball, then cut each ball into 4 evenly sized pieces, for a total of 8 pieces of dough

  5. Flaten each piece of dough into a circular design that is about 1/8 of an inch (.3175 cm) thick, then evenly divide the spinach mixture on top of the doughs, fold each dough over the filling to end up with a half moon design, pinch the outer edges to seal the empanadas, then roll the outer edges towards the center to double seal them, kind of like giving them a lip on the outer edges, transfer the empanadas into a baking tray lined with parchment paper, brush with some eggs wash (1 beaten egg)

  6. Add to a preheated oven, bake + broil option 210 C - 475 F, after 15 minutes remove from the oven, serve warm or at room temperature, enjoy!