Savory Spinach Empanadas | Spanish Panadons de Lleida Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Heat a small fry pan over medium heat and add 30 grams of pine nuts; dry roast for 2-4 minutes until lightly toasted, stirring frequently.

Remove the pine nuts from heat and set aside.

In a large saute pan, heat 30 milliliters of extra virgin olive oil over medium heat for 2 minutes.

Add a medium-sized diced onion and sauté for 5-6 minutes until translucent and lightly golden.

Add 600 grams of fresh spinach in batches, mixing until wilted.

Once all spinach is added and wilted, stir in the toasted pine nuts and 53 grams of raisins; season with sea salt and black pepper, then remove from heat to cool.

In a large bowl, combine 240 grams of all-purpose flour, 8 grams of baking powder, and 3 grams of fine sea salt; mix well.

Add 30 milliliters of extra virgin olive oil and 158 milliliters of cold water; mix until a dough forms.

Knead the dough in the bowl for 1-2 minutes until well combined.

Shape the dough into a ball, then cut into 8 pieces, shaping each into a ball.

Flatten each piece of dough into a circle about 1/8 inch thick.

Add a generous portion of the spinach mixture to the center of each circle, fold over to form a half moon, and pinch to seal.

Optionally, roll the edges for extra sealing instead of using a fork.

Transfer each empanada to a baking tray lined with parchment paper.

Brush the tops with egg wash or olive oil for a vegan option.

Bake in a preheated oven at 210 degrees Celsius (425 degrees Fahrenheit) for about 15 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens