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Spinach & Goat Cheese Empanadas Recipe

Looking for an easy Spinach & Goat Cheese Empanadas recipe? Learn how to make Spinach & Goat Cheese Empanadas using healthy ingredients.


Submitted by xingchin

Makes 8 servings



Great vegetarian main dish. Spinach & Goat Cheese Empanadas.

Recipe Ingredients for Spinach & Goat Cheese Empanadas

1 cup whole wheat flour
1 1/4 cup of flour
1/2 cup butter
1/2 teaspoon cider vinegar
1 egg
3 cup baby spinach
1 1/2 cup onion
1 cup leek
1/4 cup olive oil
3 clove garlic
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
11 oz goat cheese
1/2 cup Parmesan cheese
10 dried tomatoes
1/4 cup mushrooms

Recipe Directions for Spinach & Goat Cheese Empanadas

  1. Combine flours, butter, 1 t salt and 1/2 t of pepper until mix is pea-sized pieces.

  2. Whisk together in measuring cup vinegar and egg yolk (reserving egg white) and add ice water until filled to 1/2 cup.

  3. Add to flour mixture. Once dough adheres when pressed together, place dough in sheet of plastic wrap and press into a disk. Refrigerate dough for at least one hour, up to overnight.

  4. Preheat oven to 400 degrees

  5. Blanch spinach leaves or other greens for 1 minute in boiling, salted water. Run spinach under cold water and chop coarsely. Use paper towel to squeeze out excess water and set aside.

  6. Use boiled water to reconstitute dried tomatoes for 8-10 mins. Drain water and chop dried tomatoes.

  7. Saute in large pan onions, leeks, garlic for 8 mins. Add 1/4 t salt, pepper flakes, 1/4 t pepper, cayenne. Saute mushrooms separately. Remove from heat and cool.

  8. Combine cheeses, spinach, tomatoes, mushrooms, and onion mixture.

  9. Divide chilled empanada dough into 8 portions. On floured work surface, roll out each portion into a 7 in. circle.

  10. Place 1/3 cup of filling in middle of dough. Use whisked reserve egg white to brush lower half of dough.

  11. Fold dough in half over the filling, press edges together.

  12. Place empanadas on parchment-lined baking sheet. Brush empanadas with remaining egg wash and sprinkle with course sea salt.

  13. Bake until puffed and golden, 25-30 mins.

  14. Cool on rack for 5 mins. and then serve.

  15. Empanadas will keep for 2 days in refrigerator.

Categories

Cheese, Vegetables, Main Dish, American-Southwestern, Bake, Vegetarian

Nutrition Facts
Serving Size 308.2g
Amount Per Serving
Calories
548
Calories from Fat
317
% Daily Value*
Total Fat
35.2g
54%
Saturated Fat
19.2g
96%
Trans Fat
0.0g
Cholesterol
100mg
33%
Sodium
341mg
14%
Potassium
567mg
16%
Total Carbohydrates
38.5g
13%
Dietary Fiber
3.7g
15%
Sugars
6.5g
Protein
21.0g
Vitamin A 73% Vitamin C 44%
Calcium 47% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin A
  •   Bad points
  • High in saturated fat
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