Spinach Empanada

Spinach Empanada is a starter or light dinner that never fails to impress. Filled with spinach, cheese and turkey, and wrapped in golden, crispy gluten-free puff pastry, it is a simple dish to prepare but full of flavour.

Course Appetizer, Snack

Cuisine Mediterranean

Keyword EVOO Recipes, Lunches, Marqués de Prado, Oven-baked, Spinach, Traditional

Total Time 40

Servings 3 people

Ingredients

200 g Spinach
8 slices Semi-cured cheese
3 slices Turkey breast
½ Onion
2 cloves Garlic
Gluten-free puff pastry
1 Egg For brushing
100 ml Lactose-free cream
2 tablespoons Marqués de Prado EVOO
Salt To taste

Instructions

Cook the spinach.
Boil the spinach in salted water for 5 minutes and drain well.
Prepare the filling.
Chop the onion and garlic. Sauté in EVOO over medium heat for 4-5 minutes. Add the spinach and mix with the sautéed onion and garlic for 2-3 minutes. Stir in the cream and cook for a further 2-3 minutes.
Assemble the empanada.
Cut the puff pastry into two halves and prick them with a fork. On one half, add a layer of cheese, a layer of turkey, the spinach filling and another layer of cheese. Cover with the other half of the pastry and seal the edges with a fork.

Seal the edges of the pastry well with a fork so the filling does not escape during baking.

Brush and bake.
Brush the pastry with beaten egg on both sides. Preheat the oven for 10 minutes and bake at 200°C (top and bottom heat) for 10 minutes, or until golden.

Notes

We chose Marqués de Prado, a mild and sweet EVOO, to give the empanada a delicate flavour.
It can be assembled and frozen unbaked; bake it straight from frozen, adding a few extra minutes in the oven.
It pairs well with a simple salad as a one-dish meal.
It can also be made in individual portions (empanadillas) for smaller servings.