Uruguayan Spinach Empanadas

Ingredients

In this adaptation, we have transformed the Greek Spanakopita into Uruguayan Spinach Empanadas by incorporating the flavors and techniques of Uruguayan cuisine. While the original dish uses phyllo dough and is baked as a pie, we have replaced it with a flaky pastry crust commonly used in Uruguayan empanadas. Additionally, we have adjusted the seasoning to include traditional Uruguayan spices, giving the empanadas a distinct flavor. We alse have the original recipe for Spanakopita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 10 ounces (280g) fresh spinach, chopped 10 ounces (280g) fresh spinach, chopped
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) crumbled feta cheese 1/2 cup (50g) crumbled feta cheese
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   In a bowl, combine the cooked spinach mixture, ground cumin, paprika, dried oregano, salt, black pepper, Parmesan cheese, and feta cheese. Mix well.
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Cut out circles with a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the spinach filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
9. 9.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
10. 10.
    Bake for 20-25 minutes, or until the empanadas are golden brown.
11. 11.
    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 and discard them.
• Feta cheese — If you prefer a milder flavor, you can substitute feta cheese with mozzarella or another mild cheese of your choice.

Tips & Tricks

• To save time, you can use store-bought empanada dough instead of making it from scratch.
• Serve the empanadas with a side of chimichurri sauce for an extra burst of flavor.
• If you prefer a spicier filling, add a pinch of cayenne pepper or red pepper flakes to the spinach mixture.
• These empanadas can be made ahead of time and reheated in the oven before serving.
• Experiment with different fillings by adding ingredients like diced bell peppers, olives, or cooked ground beef.

Serving advice

Serve the Uruguayan Spinach Empanadas warm as an appetizer or snack. They can also be enjoyed as a light lunch or dinner when paired with a fresh salad.

Presentation advice

Arrange the empanadas on a platter, garnished with a sprinkle of chopped fresh parsley or a drizzle of chimichurri sauce. The golden-brown crust and vibrant green filling will make them visually appealing.