Asunción-inspired Spinach Empanadas

Ingredients

While the original Lebanese Fatayer is typically made with a yeast-based dough and filled with a variety of ingredients such as meat, cheese, or vegetables, this Asunción-inspired version focuses on spinach as the main filling. The dough is also adapted to reflect the Paraguayan culinary traditions, resulting in a thinner and crispier crust. We alse have the original recipe for Fatayer, so you can check it out.

• Dough: Dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• Filling: Filling:
• 2 cups (300g) fresh spinach, chopped 2 cups (300g) fresh spinach, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (60g) grated cheese (such as queso Paraguay or mozzarella) 1/2 cup (60g) grated cheese (such as queso Paraguay or mozzarella)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add the vegetable oil and warm water, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Place a spoonful of the spinach filling onto one half of each dough circle, leaving a small border around the edges. Sprinkle grated cheese on top of the filling.
7. 7.
   Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the empanadas.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems to ensure a tender filling.
• Queso Paraguay — If you can't find queso Paraguay, you can substitute it with mozzarella cheese, which will provide a similar flavor and texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the spinach filling.
• Serve the empanadas with a side of chimichurri sauce for an extra burst of flavor.
• If you prefer a softer crust, you can brush the empanadas with melted butter before baking.
• Experiment with different types of cheese, such as feta or cheddar, to customize the flavor of the filling.
• These empanadas can be made ahead of time and reheated in the oven for a quick and delicious snack.

Serving advice

Serve the Asunción-inspired Spinach Empanadas warm as an appetizer or alongside a fresh salad for a light meal. They are also great for picnics or as a party snack.

Presentation advice

Arrange the empanadas on a platter, garnished with fresh parsley or cilantro leaves for a vibrant touch. Serve them with a side of chimichurri sauce in a small dipping bowl for an attractive presentation.