| Prep: 30 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 30g | 16g | 25g |
| sugars | fibre | protein | salt |
| 1g | 2g | 12g | 0.6g |
Why I Love Argentine Spinach and Cheese Empanadas
There’s nothing quite like the comforting, hearty folate-filled bite of these Spinach and Cheese Empanadas. This Argentine recipe has become a cherished staple in our family, the vibrant combination of spinach, cheese, and a flaky pastry crust perfectly capturing my love for fusion cuisine. Each bite takes me back to memories of my California upbringing while also connecting me to my Gujarati heritage.
A Spinach Empanada Twist
Empanadas are traditionally Argentine, but the way I’ve infused Indian ethos into this recipe takes it to entirely new heights. The addition of nutritious, dark-green spinach reminds me of Indian ‘Saag’, a common component of many Gujarati meals. These little treats, filled with melted Mozzarella, Ricotta and Parmesan cheese, are an enticing blend of cultures, just like my own personal journey with food. The full list of ingredients can be found here.
Inspired by The Greats
It’s essential for any inspiring home cook or professional chef to continuously learn and draw ideas from the greatest culinary minds. In this case, the inspiration behind this dish is Chef Francis Mallman. His mastery over Argentine cuisine and his recipes have hugely influenced the creation of my Spinach and Cheese Empanadas recipe.
These delicate and flavorful empanadas take a bit of work, but they are well worth it. The flaky crust and the flavorful, cheesy filling are hard to resist. Enjoy these Spinach and Cheese Empanadas hot out of the oven, perhaps with some spicy tomato Aachar on the side, another delicious nod to my rich Indian heritage. The combination makes for a palate-pleasing, culture-blending feast.
Freshness and flavor are hallmarks of the West Coast lifestyle, and I seek to incorporate those values into every dish I create. Whether I’m cooking for my husband Faisal, our two sons, or sharing recipes with you here, I’m committed to bringing the beauty of fusion cuisine to your table. Bon Appétit!
What You’ll Need
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1 stick of unsalted butter
- 1/3 cup of water
- 1/3 cup of white wine
- 1 tablespoon of white vinegar
- 1 egg, lightly beaten
- 1 tablespoon of milk
- 2 cups of fresh spinach, finely chopped
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of grated mozzarella cheese
- 1/2 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of nutmeg
- Salt and pepper to taste
Method
Step One
In a large bowl, combine the flour and salt. Add the stick of butter and use your hands to mix until it resembles coarse crumbs.
Step Two
In a separate bowl, mix together the water, white wine, and white vinegar. Gradually add this mixture to the flour mixture, stirring until a dough begins to form.
Step Three
Place the dough on a floured surface and knead it until it is smooth and shiny. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
Step Four
While the dough is chilling, heat the olive oil in a pan over medium heat. Add the finely chopped onion and garlic and cook until they are softened. Add the spinach and cook until it is wilted. Remove the pan from the heat and let it cool.
Step Five
In a large bowl, combine the cooked spinach mixture, mozzarella cheese, ricotta cheese, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
Step Six
After the dough has chilled, roll it out on a floured surface. Cut out circles using a cookie cutter or the rim of a glass. Put a spoonful of the spinach and cheese mixture on one half of each circle, leaving enough room around the edge to seal the empanada.
Step Seven
Fold over the dough to encase the filling and use a fork to seal the edges. Repeat this process with the remaining dough and filling.
Step Eight
Preheat your oven to 375 degrees F (190 degrees C). Place the empanadas onto a baking sheet lined with parchment paper.
Step Nine
In a small bowl, whisk together the beaten egg and milk. Brush this mixture onto the tops of the empanadas.
Step Ten
Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown. Let them cool for a few minutes before serving. Enjoy your Spinach and Cheese Empanadas!
