Empanadillas de Espinacas

Empanadillas de Espinacas are delightful vegan Spanish pastries filled with a savory mixture of spinach and spices, perfect for a light appetizer or snack. These crispy turnovers are easy to make and are sure to impress with their flavor and texture.

Ingredients

• all-purpose flour - 200 grams
• olive oil - 50 ml
• water - 60 ml
• salt - 1/2 teaspoon
• fresh spinach - 150 grams
• onion - 1 small, finely chopped
• garlic - 2 cloves, minced
• nutmeg - 1/4 teaspoon
• black pepper - 1/4 teaspoon
• vegan cheese (optional) - 50 grams

Steps

1. In a mixing bowl, combine the flour and salt. Add the olive oil and mix until crumbly.
2. Gradually add water, mixing until a dough forms. Knead for a few minutes until smooth. Wrap in plastic and let rest for 15 minutes.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and spinach to the skillet, cooking until the spinach wilts. Season with nutmeg, black pepper, and salt. Remove from heat and let cool slightly.
5. If using, mix in the vegan cheese to the spinach mixture.
6. Roll out the dough on a floured surface to about 2-3 mm thick. Cut into circles about 10 cm in diameter.
7. Place a spoonful of the spinach mixture in the center of each circle. Fold over and press the edges to seal tightly.
8. Preheat the oven to 180°C (350°F). Place the empanadillas on a baking sheet lined with parchment paper.
9. Brush the tops with a little olive oil and bake for 20-25 minutes or until golden brown.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from spinach, supporting immune function.
• High in fiber, promoting digestive health.

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