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Argentine Spinach & Cheese 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 skillet over medium-low heat. Add 1 tablespoon butter and onions. Cook until softened and lightly golden.
- Add remaining butter and flour. Stir and cook for 1–2 minutes.
- Slowly whisk in milk and cook until slightly thickened, about 3–5 minutes.
- Stir in salt, garlic powder, nutmeg, and ginger. Add spinach and cook until wilted.
- Mix in mozzarella and Parmesan until melted and creamy. Refrigerate filling for 30 minutes.
- Preheat oven to 400°F.
- Place 1 tablespoon filling in the center of each empanada dough round. Lightly wet edges with water, fold over, and seal with a fork or by pinching edges together.
- Place empanadas on a lightly greased baking sheet about 1 inch apart. Brush tops lightly with olive oil.
- Bake 15–20 minutes or until golden brown and flaky. Let cool slightly before serving.
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