Indulge in a culinary journey with delectable Spinach and Cheese Empanadas, a symphony of flavors and textures that will tantalize your taste buds. These handheld pastries boast a golden, flaky crust that shatters upon the first bite, revealing a savory filling of tender spinach, gooey cheese, and a hint of aromatic spices. The empanadas are perfect for any occasion, be it a casual gathering or a festive party. With two irresistible variations, one featuring a classic mozzarella and Parmesan blend and the other showcasing a tangy feta and ricotta combination, these empanadas offer a delightful choice for every palate. So, prepare to embark on a culinary adventure as we guide you through the art of crafting these delectable Spinach and Cheese Empanadas, complete with step-by-step instructions and a comprehensive list of ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH AND CHEESE EMPANADAS
Provided by Food Network
Categories appetizer
Time 4h2m
Yield 10 to 12 empanadas
Number Of Ingredients 13
Steps:
- In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
- Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
- Preheat the oven to 450 degrees F and lightly grease a baking sheet.
- Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
- Serve either warm or at room temperature.
CHORIZO, SPINACH AND CHEESE EMPANADAS
A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
- On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
- Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
- Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.
Nutrition Facts : Calories 860, Carbohydrate 56 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use fresh, young spinach for the best flavor and texture.
- Squeeze out as much excess water from the spinach as possible before adding it to the filling.
- Season the filling generously with salt, pepper, and garlic powder.
- Use a light hand when mixing the dough, as overworking it will make the empanadas tough.
- Chill the dough for at least 30 minutes before rolling it out, this will make it easier to work with.
- Use a generously floured surface when rolling out the dough to prevent it from sticking.
- Fold the edges of the empanadas tightly to prevent the filling from leaking out.
- Bake the empanadas until they are golden brown and crispy.
- Serve the empanadas warm with your favorite dipping sauce.
Conclusion:
Spinach and cheese empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make perfect empanadas every time.
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