Recipe: Spinach and Ricotta Empanadas

Cravings, they’re funny things. Especially weird when you crave something healthy…like spinach. Ok, so it was creamy ricotta and spinach that I was craving, but still, that’s better than chocolate.

I then realised that I hadn’t yet come up with new fillings for my previously successful empanada recipe. What better way to feed my latest craving? So I quickly rustled up a tasty vegetarian empanada treat…

Ricotta and Spinach Empanadas (makes 10)

  • Empanada dough (see Starting With The Staples)
  • 100g bag of washed spinach leaves, chopped
  • 200g ricotta cheese
  • ½ tsp garlic salt
  • Black pepper
  • ½ tsp of ‘Very Lazy’ red chilli (optional)
  • 1 egg, beaten

Set the oven at 180°C and line a tray with baking paper.

Roll the dough out evenly, onto a floured surface using a rolling pin. Make sure that the dough is not stretched too thing, or it will tear.

In a mixing bowl, mix together the chopped spinach leaves and the ricotta cheese. Add the seasoning and the optional chilli flakes for a little kick. Seasoning is important here, as ricotta is a very mild cheese and can benefit with some extra flavour.

Using a circular pastry cutter, cut out 10-15 circles from the dough. Put a heaped teaspoonful of the ricotta mixture just off centre, and fold the pastry over into a semi circular parcel. Using a fork, press down gently on the edges for a neat finish. Using a pastry brush, lightly coat the parcels with the egg, and place in the over for 20-25 minutes until golden brown.

Once ready, leave to cool for a few minutes before serving. These little beauties can be eaten hot or cold, but I recommend them straight from the oven!

Nice and easy. Goodbye craving.

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3 responses to “Recipe: Spinach and Ricotta Empanadas

  1. Pingback: Corn, Cheese and Chilli Empanadas | Machu Kitchen·

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