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Spinach Empanadas


Whether for a main luncheon entree, side dish, or snack, these empanadas are sure to be a hit!

Makes 20 medium empanadas.



  • 12 oz frozen chopped spinach
  • 1/4 c water
  • 1/2 tsp tarragon
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt


  • 2 Tbsp butter
  • 1 Tbsp all purpose flour
  • pinch salt
  • pinch pepper
  • 1/2 c evaporated milk
  • 1/3 c grated Romano cheese


  • 2 c all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 c vegetable shortening
  • 1/3 c ice water
  • 1/4 c cold milk



  1. In a large skillet over medium heat, place the spinach and water. Add tarragon, onion powder, garlic powder and salt.
  2. Cook until the spinach is broken up and thawed, then simmer 2 minutes, or until most of the moisture is absorbed. Remove from heat and set aside.


  1. In a small saucepan over medium low, melt the butter. Add flour, salt, pepper; stir until smooth and bubbly.
  2. Whisk in the milk. Continue whisking until thick and smooth. Remove from heat and stir in cheese.
  3. Stir the sauce into the spinach mixture until well-combined. Set aside.

Dough, Assembly and Baking:

  1. In a medium bowl, whisk together the flour, baking powder and salt.
  2. Cut in the shortening with a pastry cutter or fork until distributed throughout.
  3. Blend the ice water and milk together. Gradually add the cold liquid to the flour mixture, bringing it together into a ball.
  4. Break the pastry into 20 even-sized dough balls.
  5. Preheat oven to 375 degrees F and line a large baking sheet(s) with parchment paper.
  6. On a clean, unfloured surface, roll one dough ball into a 5-6″ disc.
  7. Place a rounded tablespoon of the spinach mixture in the center. Fold in half. Crimp or fold the edges together. Press the tines of a fork along the fold to secure it.
  8. Place the empanada on the prepared baking sheet(s). Repeat until all 20 empanadas are formed.
  9. Bake 20 minutes. Serve hot or warm.

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