Empanadas with spinach and cheese

Spinach and Cheese Empanadas: The Perfect Delight for Any Occasion

Who hasn't dreamed of a warm, crispy snack bursting with flavor? Spinach and cheese empanadas are exactly what you need to delight your taste buds! These delicious pastries are perfect for a quick dinner or a party, offering a perfect blend of creamy filling and flaky dough. In this recipe, I will guide you step by step to achieve the best empanadas, and at the end, I will provide you with some suggestions and variations to spark your creativity in the kitchen.

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12 empanadas

Ingredients for the dough:
- 3 cups of flour
- 1 egg yolk
- 1/2 teaspoon salt
- 1/2 cup butter (soft, at room temperature)
- 3/4 cup milk (cow's milk or plant-based, as preferred)

Ingredients for the filling:
- 200 g grated telemea cheese (or feta cheese)
- 400 g fresh or thawed spinach (make sure it is well drained)
- 100 g smoked pork tenderloin, diced (optional)
- 1 medium onion, finely chopped
- Salt, to taste
- Oil for sautéing the onion
- 2-3 garlic cloves (optional, for added flavor)

Preparing the dough:
1. Start by gathering all the ingredients needed for the dough. Use high-quality flour to achieve a fluffy and tender dough.
2. In a food processor, combine the flour, salt, and soft butter. Pulse until the mixture becomes sandy.
3. Add the egg yolk and milk. Mix until the ingredients come together, then knead slightly by hand until you form a smooth ball. This step is essential to activate the gluten and achieve an elastic dough.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. This will help increase the dough's elasticity and make the rolling process easier.

Preparing the filling:
1. In a skillet, add a little oil and sauté the chopped onion over medium heat until it becomes translucent.
2. If you choose to add garlic, now is the time! You can sauté it with the onion or add it at the end for a more intense flavor.
3. Add the spinach (thawed and well drained, if applicable) and stir for 2-3 minutes until the spinach wilts. Turn off the heat and let the mixture cool.
4. Once cooled, add the grated telemea, diced pork tenderloin, and salt to taste. Mix well to combine all the ingredients.

Assembling the empanadas:
1. Preheat the oven to 200°C.
2. Remove the dough from the refrigerator and divide it into two equal parts. Roll out the first part on a lightly floured surface, forming a sheet about 3 mm thick.
3. Use a cutter or a bowl with a diameter of about 15 cm to cut circles from the dough.
4. On each circle, place a generous spoonful of filling on one half. Moisten the edges with water or egg white to help seal the empanadas.
5. Fold the other half over the filling and press down firmly with your fingers. Use a fork to seal the edges, creating a beautiful pattern and ensuring that the filling doesn't leak during baking.
6. Repeat the process with the remaining dough and filling.

Baking:
1. Place the empanadas on a baking sheet lined with parchment paper.
2. In a small bowl, beat an egg yolk with a little milk and brush each empanada to achieve a golden and appetizing crust.
3. Bake the empanadas in the preheated oven for 30 minutes or until golden and crispy.

Serving:
Let the empanadas cool for a few minutes before serving. You can pair them with a fresh salad or a yogurt sauce for a delicious contrast. These empanadas are perfect as an appetizer at a party or as a tasty snack at any time of the day!

Suggestions and variations:
- For a more intense flavor, you can add spices like black pepper, nutmeg, or even chili.
- If you don't have telemea, you can use any type of soft cheese, such as ricotta or cottage cheese.
- Instead of pork tenderloin, you can use chicken or even vegetables for a vegetarian option.
- These empanadas can be frozen before baking. Simply take them out of the freezer and bake directly from frozen, adding a few minutes to the baking time.

Nutritional benefits:
Spinach is an excellent source of vitamins and minerals, being rich in iron, calcium, and vitamins A, C, and K. Cheese adds a touch of protein and calcium, while pork tenderloin provides an extra protein boost. These empanadas are therefore not only delicious but also nutritious!

Frequently asked questions:
- Can I use other types of vegetables for the filling? Absolutely! Mushrooms, zucchini, or carrots are just a few delicious options.
- How can I store empanadas after cooking? Keep them in an airtight container in the refrigerator for 2-3 days. You can reheat them in the oven to restore their crispiness.

Enjoy every bite of these spinach and cheese empanadas! Whether you prepare them for yourself or for loved ones, I am sure they will become a favorite in your kitchen. Bon appétit!

 Ingredients: Dough: 3 cups flour, 1 egg yolk, 1/2 tsp salt, 1/2 cup butter, 3/4 cup milk. Filling: 200 g grated cheese, 400 g spinach, 100 g smoked pork tenderloin, 1 onion, salt.

 Tags:  spinach pie cheese pie