Baked Manchego and Spinach Empanadas
Golden baked empanadas filled with nutty Manchego cheese and sautéed spinach, perfect as a Spanish-inspired snack or appetizer. This spanish (vegetarian) ready in about 65 minutes pairs all-purpose flour, unsalted butter, cold and diced, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 6 tbsp unsalted butter, cold and diced
- 1/3 cup cold water
- 1 tsp salt
- 2 cups fresh spinach, chopped
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 cup grated Manchego cheese
- 1 egg, beaten (for egg wash)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Cut in 6 tbsp cold diced unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 2: Slowly add 1/3 cup cold water, mixing gently until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Step 3: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant, then add 2 cups chopped fresh spinach.
- Step 4: Cook spinach, stirring occasionally, until wilted and any liquid evaporates, about 4 minutes. Remove from heat and let cool.
- Step 5: Stir 1 cup grated Manchego cheese into the cooled spinach mixture.
- Step 6: Preheat oven to 375°F. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 4-5 inch circles.
- Step 7: Place 2 tbsp filling in the center of each circle. Fold dough over to form a half-moon and press edges to seal, crimping with a fork.
- Step 8: Brush each empanada with beaten egg and place on a parchment-lined baking sheet.
- Step 9: Bake for 20-25 minutes until golden brown and puffed. Cool slightly before serving.
Frequently asked questions
How long does Baked Manchego and Spinach Empanadas take to make?
Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Manchego and Spinach Empanadas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Baked Manchego and Spinach Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Manchego and Spinach Empanadas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Manchego and Spinach Empanadas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
