Pan-Fried Manchego and Spinach Empanadas
Golden pan-fried empanadas filled with nutty Manchego cheese and sautéed spinach, offering a delicious vegetarian Spanish snack. This spanish-inspired spanish (vegetarian) ready in about 30 minutes pairs inches diameter empanada dough discs, grated Manchego cheese, washed and chopped fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 8, 6 inches diameter empanada dough discs
- 150 g, grated Manchego cheese
- 200 g, washed and chopped fresh spinach leaves
- 2 tbsp olive oil
- 1, minced garlic clove
- 1 small (about 80 g), finely chopped onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, for sealing edges water
- 1/4 cup (60 ml) olive oil for frying
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 80 g finely chopped onion and 1 minced garlic clove, sauté for 3-4 minutes until soft and translucent.
- Step 2: Add 200 g chopped fresh spinach to the skillet, cook for 2-3 minutes until wilted. Season with 1/2 tsp salt and 1/4 tsp black pepper, then remove from heat and let cool slightly.
- Step 3: Place 2 tbsp grated Manchego cheese and about 3 tbsp spinach mixture in the center of each empanada dough disc. Moisten edges with 2 tbsp water and fold dough over to form a half-moon shape. Press edges firmly with a fork to seal.
- Step 4: Heat 1/4 cup (60 ml) olive oil in a large frying pan over medium heat. Fry empanadas in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Manchego and Spinach Empanadas take to make?
Total time is about 30 minutes (15 min prep + 15 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 Pan-Fried 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 grated manchego cheese from drying out.
Can I substitute ingredients in Pan-Fried 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 Pan-Fried Manchego and Spinach Empanadas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Fried 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.
