Crispy Cheese and Spinach Empanadas
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These crispy cheese and spinach empanadas are one of my favorite quick weeknight dinners. They come together in just 45 minutes from start to finish, which makes them perfect when you're short on time but craving something satisfying. Fresh spinach is packed with iron and nutrients, so you're getting real nutrition in every bite. What I love most is how simple they are to make with just a handful of ingredients and vegan pastry sheets that do all the heavy lifting. Whether you're cooking for yourself or feeding a crowd, these golden, flaky pastries never disappoint.
Ella x
Ingredients
- 320 gvegan pastry sheets(thawed if frozen)
- 300 gfresh spinach(chopped)
- 200 gvegan cheese(shredded)
- 1onion(finely diced)
- 3garlic cloves(minced)
- 30 mlolive oil
- 5 gsalt
- 3 gblack pepper
- 5 gcumin
- 2 gred pepper flakes
- 30 mlplant-based milk(for brushing)
Detail level
Instructions
- 1
Heat olive oil in a large skillet over medium heat, then add the diced onion and cook until soft and golden, about 5 minutes.
Tip: Don't rush this step as caramelizing the onions brings out their natural sweetness.
- 2
Add the minced garlic to the pan and stir constantly for about 1 minute until fragrant.
Tip: Keep the heat at medium to prevent the garlic from burning, which would make it bitter.
- 3
Add the chopped spinach to the pan along with salt, pepper, cumin, and red pepper flakes. Stir well and cook until the spinach wilts and any liquid has mostly evaporated, roughly 4 to 5 minutes.
Tip: If your spinach releases a lot of water, let it cook down fully before moving to the next step.
- 4
Remove the pan from heat and stir in the shredded vegan cheese until it's evenly distributed throughout the filling. Let it cool slightly.
Tip: Cooling the filling a bit makes it easier to work with and less likely to break through the pastry.
- 5
Cut the pastry sheets into 4-inch squares. Place about 2 tablespoons of the filling onto one corner of each square, leaving a small border around the edges.
Tip: Don't overfill the empanadas or they'll burst open during cooking.
- 6
Fold each pastry square diagonally to form a triangle, then press the edges firmly with a fork to seal them completely.
Tip: The fork creates both a decorative pattern and a strong seal that keeps the filling inside.
- 7
Place the sealed empanadas on a baking tray lined with baking paper. Brush each one lightly with plant-based milk and bake in a preheated 200 degree Celsius oven for 20 to 25 minutes until the pastry is golden brown and crispy.
Tip: Arrange them with space between each empanada so hot air can circulate and brown them evenly.
- 8
Remove from the oven and let them cool for 2 to 3 minutes before serving, as the filling will be very hot inside.
Tip: These are delicious served warm with your favorite salsa or a squeeze of fresh lime juice.
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