Vegan Spinach Empanada

Discover the irresistible charm of Vegan Spinach Empanadas, a plant-based twist on a beloved classic. These golden pockets of flaky, handmade pastry are filled with a savory mix of sautéed fresh spinach, caramelized onions, and creamy vegan cheese, seasoned with a hint of garlic, paprika, and black pepper for a flavor-packed bite. Perfect for appetizers, snacks, or light meals, this recipe is both comforting and versatile. The dough is effortlessly tender thanks to cold vegan butter, while a plant-based milk wash ensures the perfect golden finish. Whether you're entertaining guests or meal prepping for the week, these baked empanadas are a wholesome delight you'll want to make again and again. Plus, they're dairy-free, egg-free, and utterly delicious, making them a surefire crowd-pleaser for vegans and non-vegans alike!

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 8

Ingredients

• 250 g All-purpose flour
• 100 g Vegan butter (cold)
• 60 ml Cold water
• 1 tsp Salt
• 200 g Fresh spinach
• 1 medium Yellow onion
• 2 Garlic cloves
• 1 tbsp Olive oil
• 100 g Plant-based cream cheese or shredded vegan cheese
• 0.5 tsp Black pepper
• 0.5 tsp Paprika
• 2 tbsp Unsweetened plant-based milk (for brushing)

Directions

Step 1

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

Step 2

Cut the cold vegan butter into small cubes and add it to the flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add the cold water, 1 tablespoon at a time, stirring until the dough comes together. Knead lightly, form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

While the dough chills, prepare the filling. Heat olive oil in a pan over medium heat.

Step 5

Finely dice the onion and garlic. Add them to the pan and sauté until translucent, about 3-4 minutes.

Step 6

Roughly chop the spinach and add it to the pan. Cook until wilted, about 2-3 minutes. Season with salt, black pepper, and paprika. Remove from heat and let cool for 5 minutes.

Step 7

Stir the vegan cream cheese or shredded cheese into the spinach mixture until well combined. Set aside.

Step 8

Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 9

On a floured surface, roll out the dough to about 3mm (1/8 inch) thickness. Use a round cutter (about 10-12cm in diameter) to cut circles from the dough.

Step 10

Place 1-2 tablespoons of the spinach filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative finish.

Step 11

Place the empanadas on the prepared baking sheet. Brush the tops lightly with 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.

Nutrition Facts

Serving size	(878.4g)

Amount per serving	% Daily Value*
Calories	2161.2

Total Fat 125.6g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3580.2mg	0%
Total Carbohydrate 218.4g	0%
Dietary Fiber 14.4g	0%
Total Sugars 5.4g
Protein 35.9g	0%

Vitamin D 12.5IU	0%
Calcium 336.1mg	0%
Iron 19.3mg	0%
Potassium 533.4mg	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: 52.6%

Protein: 6.7%

Carbs: 40.7%