Mexican | Spanish | Dominican

Spinach Ricotta Empanadas

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Serves: 6

Prep Time: 30 minutes

Cook Time: 30 minutes

About Spinach Ricotta Empanadas

Indulge in the delightful world of Spinach Ricotta Empanadas, where flaky pastry meets a creamy, savory filling. These hand-held treats strike the perfect balance between comfort and sophistication, making them a versatile addition to your culinary repertoire. With their golden, crispy exterior and a luscious interior boasting a rich blend of spinach, creamy ricotta cheese, and a medley of aromatic herbs and spices, these empanadas are sure to impress. The delightful combination of textures and flavors in these  empanadas that will transport your taste buds to a world of culinary delight.

Ingredients for Dough

1 (8-ounce) package cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 1/4 cups flour

1/4 teaspoon kosher salt

Ingredients for Filling

5 slices bacon, sliced thin

1 onion, diced

4 cloves garlic, minced

1 1/2 pounds baby spinach

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon nutmeg

1 cup ricotta cheese

1 egg, beaten


01In the bowl of standing electric mixer with the paddle attachment, beat the cream cheese and butter on high speed until smooth. Pause mixer to scrape down sides periodically. Reduce mixer speed to low and add flour and salt in small increments. Process until combined.
02Turn dough out on lightly floured surface and knead gently. Form dough into a disk, wrap in plastic wrap, and refrigerate 3 hours up to overnight.
03 In a large skillet over medium heat, cook bacon approximately 10 minutes until crisp. Drain off most of the bacon fat, bring back to stove, and place over medium heat. Add onion and garlic and sauté approximately 3 minutes. Gently mix in spinach and cook down, approximately 3 minutes. Remove from heat and allow to cool then add ricotta.
04Preheat oven to 450 F. Line baking sheet with parchment paper.
05Remove dough from refrigerator and place on a lightly floured surface. Roll the dough to a thickness of 1/8 inch. Using a bowl as a guide, cut dough into 5-inch circles. Gather scraps, knead, re-roll, and cut more circles. The dough should make 10 to 12 circles.
06Divide filling evenly among circles. Use fingers or small brush and moisten edges of dough with egg. Fold one side over so edges meet and press to seal. Crimp edges with tines of a fork and transfer to prepared baking sheet. Brush tops of empanadas with egg and bake till golden brown, approximately 15 minutes.
07Serve with salsa, sour cream, guacamole, or side salad.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.