Spinach Empanadas - Mexican Recipe

Spinach Empanadas – Mexican Recipe

The cream cheese gives this warm appetizer a sensational texture, and the flavor of the filling is amazing, too. You can make double the amount and freeze it in case you have unexpected guests.

Preparation time 30 minutes

Cooking: 10 minutes

Ingredients: 4 dozen

  • Cream cheese 450g
  • 3/4 cup softened butter
  • 2-1/2 cups flour
  • 1/2 teaspoon salt


  • 5 cubes of bacon
  • 1/4 cup finely chopped onion
  • 2 cloves of garlic (chopped)
  • 280 g frozen spinach, chopped, thawed and drained well
  • 1 cup cottage cheese or ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg powder
  • 1 beaten egg
  • Source (optional)


Combine cottage cheese and butter in a bowl and mix until smooth. Mix the flour and salt and add them little by little to the creamed mixture (the dough will be stiff).

Place on a floured surface and knead gently 10 times. Cover and refrigerate for at least 2 hours.

Fry the bacon in a frying pan until crispy. Remove bacon. Set aside 1 tablespoon of fat. Fry onions and garlic in oil until soft. Remove from heat and add bacon, spinach, cottage cheese, and seasonings. Let cool.

On a lightly floured surface, roll out the dough to about 0.5cm thick. Cut into 7cm circles.

Brush the edges of the egg. Place 1 heaped teaspoon of filling on each circle.

Fold and seal the edges. Prick with a fork. Brush with egg.

Bake at 400 degrees for 10-12 minutes or until golden brown.

Serve with your favorite sauce.

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