Spinach Empanadillas

  • Cooking and Prep: 45 m
  • Serves: 12
  • Contains:

Traditionally these little pies are fried, but we’ve baked ours to a flaky perfection with a delicious spinach and raisin stuffing that is sweet and savory!

Ingredients (11)



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For the Filling

  1. Heat the olive oil in a large cast iron frying pan; add the spinach and toss over a low heat, just until it begins to wilt.

  2. Add the chopped anchovies, garlic and dash of salt and black pepper and toss over a low heat for a minute or two; then toss in the raisins and chopped nuts.

  3. Remove from the pan and place in a colander; then set in a bowl to cool down.


  1. Preheat oven to 350 degrees Fahrenheit.

  2. On a lightly floured surface roll out the puff pastry dough to a quarter inch thickness.

  3. Using a cover to a large jar cut out approximately 20 rounds, then re-roll the scraps and cut these into rounds as well.

  4. Place a tablespoon of the filling in the center of each round. Brush the edges with a little water then fold and seal, pressing together with the edge of a fork. Brush each one with the egg wash.

  5. Place the pies on a prepared baking sheet.

  6. Bake for 15–20 minutes until puffed and a beautiful golden color is achieved.


This recipe originally appeared on LivingTheGourmet.com. Reprinted with permission.

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