Hello darlings! Today I’m thrilled to have the lovely Paige from Latin Meets Lagniappe sharing one of her delicious recipes with you. Don’t these spinach and feta empanadas sound amazing? I can’t wait to try them!
I want to thank Mary for letting me guest post here on Goodie Godmother! Goodness gracious I love her blog – the macarons! Just plain wonderful 🙂 While I regularly sit amazed at all of her cakes and cookies, another of my very favorite things about Mary’s blog is all of her delish Latin-inspired recipes. Mary and I have Florida inspiration in common – she lived in Miami, and I’ve lived on the Florida West Coast for the past 16 years. I love so much about living here …the sun and the beaches…and all the delicious Latin-inspired food.
So I thought I might add another bite of Latin flavor to Goodie Godmother today. My husband’s family is from Paraguay, and early on, I learned to make empanadas. You can make them two ways – baked or fried. I regularly make them both ways, and both taste delicious. Today I fried these up and took a little different spin with some spinach, feta, and fire-roasted tomatoes. The result was pretty incredible. Crispy empanadas with a savory center – a perfect snack.
When you’re putting these together, you’ll want to make sure you find the smaller-sized empanada discos (they typically come in a larger and a smaller size). I haven’t yet braved making my own empanada dough… probably because these discos always work out just fine 🙂 I also used an empanada roller when I made these, but if you’re without a roller, you can also pinch or fold the edges together. I’ve got a photo of ones sealed by hand on my beef empanadas post. I also used fresh spinach in these, and I’d probably steer clear of frozen because it holds so much moisture. You wouldn’t want your filling to have too much water.
- 1 tsp + enough oil for frying, divided
- ⅔ cup onion (about 1 small one), diced
- 1 clove garlic, minced
- 6 cups fresh baby spinach leaves
- ⅓ cup canned, crushed roasted tomatoes
- ⅛ teaspoon salt
- 8 ounces feta, crumbled
- 10 small empanada discos, defrosted
- Heat 1 tsp of oil over medium heat in a large skillet. Saute diced onion until translucent.
- Once the onion is translucent, add the minced garlic and saute for one minute, taking care not to burn the garlic or onions.
- Reduce heat to low and add spinach. Cook on low until limp, stirring frequently.
- Remove from heat and add ⅓ cup roasted tomatoes, salt, and feta. Stir all ingredients together to completely combine.
- Once fully mixed, set aside.
- Take one disco, and put two tablespoons of the spinach and feta filling in the center of the disco. Fold the ends together and seal, either by hand or with a roller. Place on parchment paper once prepared.
- Continue filling the remaining discos, and if you find that the discos begin to dry around the ends, or you're having trouble sealing them, dip your finger in a bowl of water and lightly run your finger around the edges of the disco to re-moisten.
- Once all the empanadas are prepared and sealed, heat a dutch oven ⅓ full of oil over medium-low heat, depending on your stove.
- Once the oil is hot, fry the prepared empanadas until they are golden brown.
- When golden brown and done, remove from oil and drain on paper towels.
- Serve warm.