February 24, 2019

Spinach Empanadas

Recipe: Spinach Empanadas

Makes 10 empanadas or 20 cocktail size | Prep Time 2 hour | Cooking Time 1 hour total | Resting time:1 hour


  • 1 pound spinach, preferably from the farmer’s market
  • 1 large onion
  • 2 cups milk
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1/2 cup shredded parmesan cheese.
  • grated nugmet
  • salt and pepper to taste
  • tapas for empanadas, either normal size or cocktail party size



  1. Wash the spinach thoroughly and take of the touch stems.
  2. Chop finely.
  3. Dice the onion finely.
  4. Sweat in a pot at low heat, adding some salt, until the onion is soft, transparent and shiny.
  5. Add the spinach and salt. Cover and cook until the spinach is wilted.
  6. Transfer to a bowl and clean your pot.


  1. In the same pot melt the butter at low heat. Once liquid add the flour and stir well to combine.
  2. Add the milk and heat up until the milk gets thick.
  3. Add parmesan cheese, and then the cooked spinach mixture.
  4. Add nutmeg and salt to taste.


  1. Keep your tapas cold but not frozen. The dough has a lot of fat inside which will melt and make the dough too pliable and difficult to work when it gets warm.
  2. Lay a few empanadas tapas on your working board.
  3. Place the appropriate amount of filling on each tapa: for cocktail empanadas one full tbsp, for regular size empanadas 2 to 3 tbsp depending on the actual size of your empanada. It is important not to over or under fill.
  4. Wet your finger very lightly and run it over one border of the empanada.
  5. Close the empanada at the top first and then very well through the entire border.
  6. Create about three to four folds in the border of the dough and set on its tummy. Video demonstration coming soon to this site
  7. Set aside on a sheet tray lined with parchment paper until ready to use.


Depending on the dough that you are using you have the option of baking the empanadas in the oven or frying them.

Oven Cooking

Brush each empanada with eggwash (egg diluted with water) and place in a 375F oven for about 8 minutes until golden and cooked through.

  1. Fill 2/3 a heavy pot with canola oil. It’s important not to overfill the pot so it does not overflow when placing the empanadas in.
  2. Bring the temperature to 375F.
  3. Drop the empanadas in batches and cook until golden and puffy, turning them over once or twice during cooking.
  4. Drain on a wire rack and serve while still hot.


These empanadas are really traditional. It is important to use good quality ingredients and strike the right balance between the bechamel sauce and the spinach. This can be achieved with experience and trial and error.

Play around with the stuffing ingredients and create your own version. Take this recipe only as a guide towards your own creative ways to make this dish.

Learn to make this and much more during our cooking class:

An Argentine Feast

Choripan with Chimichurri
Ensalada Criolla
Ensalada Rusa