Spinach & Ricotta Empanadas with Toasted Pine Nuts

Savory and satisfying vegetarian empanadas filled with a creamy spinach and ricotta mixture, enhanced with toasted pine nuts and a hint of nutmeg.

Prep Time

15 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.54/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

8disksEmpanada Dough(Pre-made or homemade)

£3.00

10ozFresh Spinach(Washed and roughly chopped)

£1.50

1cupRicotta Cheese(Whole milk ricotta preferred)

£1.75

0.3cupPine Nuts

£2.50

2clovesGarlic(Minced)

£0.10

0.3cupGrated Parmesan Cheese

£0.75

0.3teaspoonNutmeg(Freshly grated is best)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground)

£0.02

1largeEgg(Beaten, for egg wash)

£0.30

1tablespoonOlive Oil

£0.10

Total Cost

£10.18

£2.54 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Toast pine nuts in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant. Watch carefully as they burn easily. Set aside to cool.
3.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant. Add chopped spinach and cook until wilted, about 3-5 minutes. Drain excess liquid from the spinach.
4.
In a large bowl, combine the cooked spinach, ricotta cheese, toasted pine nuts, Parmesan cheese, nutmeg, salt, and pepper. Mix well.
5.
Lay out the empanada dough disks. Place approximately 2 tablespoons of the spinach and ricotta filling in the center of each disk.
6.
Fold the dough over to form a half-moon shape. Seal the edges by pressing with a fork or crimping with your fingers.
7.
Brush the tops of the empanadas with the beaten egg wash.
8.
Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
9.
Let the empanadas cool slightly before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (175g)

465 kcal / 1945 kJ

Carbs

31g

12% of RDA

Fat

29g

41% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

570 mg

25% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, use whole milk ricotta cheese.

If using frozen spinach, be sure to thaw it completely and squeeze out as much excess liquid as possible before using.

Add a pinch of red pepper flakes to the filling for a bit of heat.

Empanadas can be made ahead of time and baked just before serving.

Try adding other vegetables to the filling such as sauteed mushrooms or zucchini.

Cooking Equipment

Oven

Stove

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...