Empanadas de Espinacas y Almejas

Empanadas de Espinacas y Almejas are a delightful vegan twist on a traditional Spanish dish, featuring a savory filling of fresh spinach and seaweed mimicking clam flavor. These crispy pastries are perfect for a snack or a light meal, bursting with nutrients and flavor.

Ingredients

• All-purpose flour - 200 grams
• Olive oil - 50 ml
• Cold water - 70 ml
• Salt - 1 teaspoon
• Fresh spinach - 150 grams
• Nori seaweed - 1 sheet
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Black pepper - to taste
• Paprika - 1/2 teaspoon

Steps

1. In a bowl, mix the flour and salt, then add olive oil and cold water. Knead until a smooth dough forms. Wrap in plastic and let it rest for 20 minutes.
2. In a pan, heat a splash of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent.
3. Add the fresh spinach to the pan and cook until wilted. Remove from heat and let cool slightly.
4. Finely chop the nori seaweed and add it to the spinach mixture along with nutritional yeast, lemon juice, black pepper, and paprika. Mix well.
5. Preheat the oven to 200°C (390°F).
6. Roll out the dough on a floured surface and cut into circles (about 10 cm in diameter).
7. Place a spoonful of the spinach and seaweed filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush with olive oil for a golden finish.
9. Bake in the preheated oven for 20-25 minutes or until golden brown. Serve warm.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 42 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in vitamins A and C from spinach, supporting immune health.
• Rich in omega-3 fatty acids from nori, promoting heart health.

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