These homemade Spinach Empanadas offer a delightful contrast between a flaky, rich pastry shell and a creamy, savory filling. The dough is crafted with cream cheese and butter for a tender texture that holds up beautifully to the moist interior. Inside, thawed spinach blends seamlessly with cottage cheese, crumbled bacon, and aromatic garlic and onion. A hint of nutmeg adds warmth, while the bacon provides a satisfying smoky crunch. These bite-sized delights are perfect for holiday appetizers, potlucks, or a cozy weeknight dinner. They bake quickly at high heat, emerging golden brown and irresistible. Serve them warm for the best texture, or enjoy them at room temperature as a make-ahead party snack.
Spinach Empanadas
Description
These homemade Spinach Empanadas offer a delightful contrast between a flaky, rich pastry shell and a creamy, savory filling. The dough is crafted with cream cheese and butter for a tender texture that holds up beautifully to the moist interior. Inside, thawed spinach blends seamlessly with cottage cheese, crumbled bacon, and aromatic garlic and onion. A hint of nutmeg adds warmth, while the bacon provides a satisfying smoky crunch. These bite-sized delights are perfect for holiday appetizers, potlucks, or a cozy weeknight dinner. They bake quickly at high heat, emerging golden brown and irresistible. Serve them warm for the best texture, or enjoy them at room temperature as a make-ahead party snack.Ingredients
Directions
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In a large mixing bowl, beat the cream cheese and butter till smooth. Use a stand mixer, since the mixture is heavy.
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Gradually add in the flour and salt. Lightly knead the dough by hand. Cover with plastic wrap and refrigerate for 3 hours.
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In a medium skillet, cook the onion and garlic in the bacon drippings until the onion is tender but not brown.
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Mix in the bacon, spinach, cottage cheese, pepper, and nutmeg; let the mixture cool.
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Preheat the oven to 450 F. Roll out the pastry on a floured surface to a thickness of 1/8 inch. Cut 3-inch circles in the pastry.
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Place 1 teaspoon of the filling in each circle, just to one side of the center. Moisten the edge of the circle with the egg.
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Fold the dough in half over the filling to make a semicircular empanada. Seal the edges with fork tines, and poke the top of each pastry with a fork to make a vent.
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Put the empanadas on an ungreased cookie sheet, brush their tops with egg, and bake for 10 to 12 minutes or until golden.
Note
Storage: Empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
Substitutions: For a vegetarian version, omit the bacon and bacon drippings, using olive oil for sautéing the onions and garlic instead.
Tips: Ensure the spinach is thoroughly drained to prevent a soggy filling. If using fresh spinach, wilt it first and squeeze out excess moisture.
Variations: Add diced apples or pears to the filling for a sweet-savory twist, or include shredded cheese like mozzarella for extra meltiness.
