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
- 2/3 cup onion about 1 small one, diced
- 1 clove garlic minced
- 6 cups fresh baby spinach leaves
- 1/3 cup canned crushed roasted tomatoes
- 1/8 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 1/3 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 1/3 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.