Dairy-Free Spinach Empanada

These Dairy-Free Spinach Empanadas are a delightful handheld treat that's perfect for any occasion! Featuring a flaky olive oil pastry made from scratch, these empanadas are filled with a savory medley of fresh spinach, sautéed red onion, garlic, and red bell pepper, seasoned with cumin and paprika for a flavorful twist. With a golden-brown crust achieved effortlessly in the oven, they’re entirely dairy-free and plant-based, making them suitable for a variety of dietary preferences. Perfectly portioned for snacks, appetizers, or light meals, these empanadas are easy to prepare ahead of time and ideal for meal preps or gatherings. Serve them warm or at room temperature, and enjoy this wholesome, flavor-packed dish that’s as nutritious as it is delicious!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 0.3333 cup Olive oil
• 0.6667 cup Cold water
• 4 cups Fresh spinach
• 0.5 cup Red onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Red bell pepper, finely diced
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 2 tablespoons Olive oil for cooking
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Plant-based milk (for brushing, optional)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour and salt.

Step 2

Add the olive oil to the flour mixture, and use a fork or your hands to combine until the mixture resembles coarse crumbs.

Step 3

Gradually add the cold water, mixing until the dough comes together. Knead briefly until smooth, cover with a clean kitchen towel, and let it rest for 20 minutes.

Step 4

While the dough rests, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the red onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened and fragrant.

Step 6

Add the fresh spinach to the skillet, cooking until wilted, about 2-3 minutes. Stir in the ground cumin, paprika, salt, and black pepper. Remove from heat and set aside to cool.

Step 7

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 8

Once the dough has rested, divide it into 8 equal portions and roll each into a ball.

Step 9

On a lightly floured surface, roll out each ball into a 6-inch round.

Step 10

Place 2-3 tablespoons of the spinach filling in the center of each round. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.

Step 11

Place the empanadas on the baking sheet. Optionally, brush the tops with a little plant-based milk for a golden finish.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

Step 13

Allow to cool slightly before serving. Enjoy!

Nutrition Facts

Serving size	(907.5g)

Amount per serving	% Daily Value*
Calories	2120.7

Total Fat 105.7g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 3666.8mg	0%
Total Carbohydrate 251.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 9.2g
Protein 36.7g	0%

Vitamin D 12.5IU	0%
Calcium 253.5mg	0%
Iron 20.1mg	0%
Potassium 733.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 7.0%

Carbs: 47.8%