Gluten-Free Spinach Empanada

Indulge in the perfect balance of wholesome and comforting flavors with these Gluten-Free Spinach Empanadas! Crafted with a buttery, flaky gluten-free dough and a luscious spinach filling infused with garlic, onion, and a touch of optional feta cheese, these empanadas are as indulgent as they are dietary-friendly. The recipe uses simple techniques like chilling the dough for added tenderness and folding delicate pastry into elegant half-moon shapes. Perfect as an appetizer, snack, or light meal, these handheld pockets bake to golden perfection in just 25 minutes and can be enjoyed warm or at room temperature. Whether you're catering to a gluten-free lifestyle or simply seeking a delicious twist on a classic favorite, these empanadas are bound to steal the spotlight.

Nutriscore Rating: 48/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 1 cup Unsalted butter (chilled and cubed)
• 1 large Egg
• 4 tablespoons Cold water
• 4 cups Fresh spinach (chopped)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive oil
• 1 cup Feta cheese (crumbled, optional)
• 1 pinch Nutmeg (optional)
• 1 teaspoon Black pepper
• 1 large Egg (for egg wash)
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free flour, xanthan gum, and salt.

Step 2

Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.

Step 3

In a small bowl, beat one egg. Add the egg and cold water to the flour mixture. Mix until a dough begins to form.

Step 4

Shape the dough into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Step 5

While the dough chills, prepare the spinach filling. Heat olive oil in a skillet over medium heat.

Step 6

Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.

Step 7

Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat and let cool.

Step 8

If using feta cheese, stir it into the spinach mixture. Season with black pepper and a pinch of nutmeg, if desired. Set aside.

Step 9

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 10

Roll out the chilled dough between two pieces of parchment paper until it is about 1/8-inch thick.

Step 11

Cut the dough into 4-6 inch circles using a cookie cutter or the rim of a bowl.

Step 12

Place a spoonful of spinach filling onto one half of each circle, leaving a small border around the edge.

Step 13

Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.

Step 14

Whisk together the remaining egg and 1 tablespoon of water. Brush the tops of the empanadas with the egg wash.

Step 15

Transfer the empanadas to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Step 16

Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1291.9 grams (1291.9g)

Amount per serving	% Daily Value*
Calories	3791

Total Fat 290.80g	373%
Saturated Fat 168.20g	841%
Polyunsaturated Fat 4.60g
Cholesterol 1145mg	382%
Sodium 5485mg	238%
Total Carbohydrate 246.20g	90%
Dietary Fiber 15.90g	57%
Total Sugars 15.70g
Protein 63.70g	127%

Vitamin D 247IU	1237%
Calcium 1610mg	124%
Iron 13mg	69%
Potassium 1894mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 6.6%

Carbs: 25.5%