Baked Manchego and Spinach Empanadas

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Golden baked empanadas filled with nutty Manchego cheese and sautéed spinach, perfect as a Spanish-inspired snack or appetizer. This Spanish recipe (vegetarian), ready in about 65 minutes, pairs all-purpose flour, unsalted butter, cold and diced, and cold water for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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)

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Cook spinach, stirring occasionally, until wilted and any liquid evaporates, about 4 minutes. Remove from heat and let cool.
5. Step 5: Stir 1 cup grated Manchego cheese into the cooled spinach mixture.
6. 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.
7. 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.
8. Step 8: Brush each empanada with beaten egg and place on a parchment-lined baking sheet.
9. Step 9: Bake for 20-25 minutes until golden brown and puffed. Cool slightly before serving.