Recipes in the world of Flavilo

Spinach and ricotta empanada with creamy filling

Spinach and Ricotta Empanadas

The spinach and ricotta empanada evokes the classic Mediterranean flavors, where fresh vegetables and creamy cheese create a perfect harmony. This version is especially popular in Italy and Spain, where ricotta is often used as a filling for pasta and savory pastries. To achieve the perfect texture, it's important to blanch the spinach first and then squeeze it well, otherwise it will release too much moisture. Nutmeg is a small but important detail: it enhances the flavor of the ricotta and adds a warm character to the filling. As the garlic spinach and soft cheese begin to bake in the pastry, the kitchen is filled with heavenly aromas. These empanadas are great as an appetizer, a light lunch, or even cold as a quick snack. They are a perfect choice for weekdays or as a delicacy for entertaining guests.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1860 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 200 g Fresh spinach
⭕ 250 g Ricotta cheese
⭕ 1 cloves Garlic
⭕ 0.25 tsp Nutmeg
⭕ 0.5 tsp Black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    To make the dough, combine the flour and salt. Add the melted butter or lard, then gradually add the water. Knead until you have a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.

    2

    Wash the spinach thoroughly, then blanch it in boiling water for 1 minute. Drain well, squeeze out the excess water, and chop finely. Mince the garlic or grate it very finely.

    3

    Heat the olive oil in a skillet over medium heat. Sauté the garlic for 1 minute until fragrant. Add the chopped spinach and cook for 1-2 minutes. Let it cool slightly, then mix with the ricotta cheese, nutmeg, and black pepper. This will be your creamy filling.

    4

    On a lightly floured surface, roll out the chilled dough to about 3 mm (⅛ inch) thick. Cut out circles about 10–12 cm (4-5 inches) in diameter. Place a tablespoon of the spinach and ricotta filling in the center of each circle.

    5

    Fold the dough in half to form a half-moon shape and press the edges together with a fork or use a twisting motion to seal them tightly. Ensure that the filling doesn't leak out during baking.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil or plant-based milk to give them a golden color.

    7

    Bake in a preheated oven at 200°C (400°F) for 20–25 minutes, or until golden brown. They are ready when the outside is crispy and the inside is creamy and soft.

    8

    Let them cool slightly before serving warm or at room temperature. They pair perfectly with a fresh salad or garlic sour cream.