Some time ago I made these delicious ham and cheese empanadas that could easily be used with left over holiday ham. Since then, I have been on an empanada kick. They’re so easy to make, and very freezer friendly…addicting to the say the least for a busy parent.
I really wanted to make a veggie option of these pocket wonders and thought of the spinach feta empanadas I used to grab at Whole Foods when I used to live in Orlando, FL. There’s no Whole Foods close by and frankly sometimes I felt they were a bit over priced considering they look so easy to make.
When I bake these up, we have them with tomato soup. It’s a nice twist on the typical classic combo and it’s the perfect quick meal to make during the week.
- 2 boxes of frozen spinach
- 1 teaspoon of lemon zest
- 2 beaten eggs (divided)
- 2 cups of shredded whole milk mozzarella
- 1/2 cup of pine nuts
- 1/3 cup of crumbled feta
- 1 small diced onion
- 2 packages of thawed Goya empanada discs
- Before you begin this recipe, it is advised to leave the empanada discs in the fridge to thaw overnight after you buy them. They are normally kept in the freezer in the grocery store, and this is the best way for the dough not to break when you create the empanadas.
- In a small pan on medium heat, place a teaspoon of oil and diced onion. Add a pinch of salt and pepper and sauté until the onions are softened. Set aside to cool.
- Follow instructions on spinach box to thaw. Using a kitchen towel, place thawed spinach inside and wring dry until there is no moisture left in the spinach.
- In a medium bowl, place spinach, lemon zest, mozzarella, feta, pine nuts, and cooled onions. Scramble one of the eggs and place inside the bowl. Mix until everything is combined.
- In a separate small bowl, scramble the second egg and 1 teaspoon of water.
- Place your empanada disc on a flat surface. Place about two tablespoons of your spinach filling in the middle of the disc. Using a brush or your finger, dip into egg mixture and apply on the entire edge of the empanada disc. Fold in half and using a fork, pinch the edges together. Make two small slits on the top and place on the baking sheet.
- Repeat with the rest of empanada discs.
- To bake immediately: brush with egg wash and bake for 30 minutes.
- To freeze: Place baking sheet in the freezer to freeze individually. Once frozen, place in a large zip lock bag for another day. Bake at 350 degrees for 30-35 minutes.
- Makes 17 empanadas
And they’re good for you, too! My empanada addiction continues…