Spanakopita (Spinach and Feta) Stuffed Empanadas

These Spanakopita Empanadas bring together Greek and South American favourites, with a creamy spinachy filling inside a perfect pastry pocket. Upgrade your lunch game by making a batch of these at the weekend then eating throughout the week. Or make for a dinner and add a side salad/corn dish to fill it out (although they hardly need it!).

You could buy pie dough/shortcrust pastry to form the empanadas, but there is a step by step dough recipe, which only requires a food processor (or hands) and a bit of chill time in the fridge! I find making dough super satisfying, but know that we don’t all have that kinda time! There are so many empanada variations out there, and these are some form of combination of a few that my partner and I have tried on all our travels!

If you’re looking for other savoury baking ideas, try these Mini Tomato Galettes or these Bombay Aloo Puff Pastry Rolls. Or for more lunch insp, check out this Crispy Satay Tofu dish!

A few top tips for top tier Spanakopita Empanadas:

• Dough: No matter whether you’re making dough or buying it, try to keep it cold as much as possible before baking for the perfect rise and flaky texture! Try to let the filling cool a little before adding to the dough to keep it cold.
• Filling and Folding: Be careful not to overfill the dough, or the filling will leak out and the dough may struggle to bake. I tend to either use the fold over method, or just fold and crimp with a fork to secure, but feel free to play with styles, so long as they’re totally sealed!
• Fillings: Play around with the filling, adding other veggies or proteins if you’d like. This is merely meant as a base recipe that you can build to suit your liking!
• Dough: No matter whether you’re making dough or buying it, try to keep it cold as much as possible before baking for the perfect rise and flaky texture! Try to let the filling cool a little before adding to the dough to keep it cold.
• Filling and Folding: Be careful not to overfill the dough, or the filling will leak out and the dough may struggle to bake. I tend to either use the fold over method, or just fold and crimp with a fork to secure, but feel free to play with styles, so long as they’re totally sealed!
• Fillings: Play around with the filling, adding other veggies or proteins if you’d like. This is merely meant as a base recipe that you can build to suit your liking!
• Storage: You could make these ahead of time to eat throughout the week, just store in an airtight container in the fridge. However, the pastry may go a little soggy so if reheating, do so in the oven or in a frying pan (not the microwave!).

Spanakopita Empanadas

Makes: About 8
Prep Time: 30 Minutes
Bake Time: 30 Minutes
Total: 1 Hour (Plus 20 Minutes chill time if making own dough)

Ingredients

For the dough (you can use store bought shortcrust/pie dough):

• 290g Flour
• 110g Butter, Cold and Cubed
• 1 Tsp Salt
• 1 Egg
• 80 ml Cold Water
• 1 Tsp White Vinegar

For the Spinach Filling:

• 1 Small Onion, Chopped
• 2 Cloves Garlic
• 2 Tsp Dried Oregano
• Bunch Parsley
• 200g Spinach
• 1 Block Feta (200g)
• 1 Egg
• Optional: 1 Egg, to wash the dough before baking

Method

1. Make the dough in a food processor by combining flour, salt and butter (alternatively, rub together with fingers) until the mixture resembles breadcrumbs. Add the egg, water and vinegar and combine until a dough forms. Roll into a ball, cover and chill for at least 20 mins.
2. Whilst the dough is chilling, make the filling. Fry off the onion and garlic in a tablespoon of olive oil in a large skillet over medium heat. Once translucent, add the parsley, spinach and some salt and pepper and cook until wilted.
3. Turn the heat down. Add the feta and egg and mix together. Keep cooking until the feta has melted and combined into the mixture. Turn off the heat and leave to cool for 10 minutes.
4. Preheat the oven to 200C/180C Fan/Gas 6. Line 2 large baking trays.
5. Remove the dough, or use shop bought. Divide into about 8 equal pieces and roll a circle, about 10 cm diameter (or roll all the dough flat and cut circles using a small bowl or similar). Place about 2tbsp of the filling down one half of the circle, leaving about 2cm for the crust.
6. Fold the empty half over the top and press the edges together. You could use a fork to crimp, or attempt some fancy folding.
7. Place the empanadas on the baking sheets and brush over the beaten egg as a wash, if using. Bake for 20-25 minutes, until golden brown and smelling fragrant!
8. Let cool on a wire rack for a few minutes before serving – the inside will be VERY hot!