Spinach and Cheese Empanadas

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I tried this recipe for Christmas and was in love with the dough!! I made it again for Kentucky Derby day with a spicy white bean filling. Absolutely declicious! It was easy to work with (I left it overnight and baked to a picture-perfect golden brown. This is the only dough recipe I will use for everything...sweet or savory. The original filling was good, but needed a bit more kick...my guests said they tasted like a spanakopita. The white bean filling was good, but I'll use a dash of hot sauce or pepper flakes next time. Overall, a great appetizer recipe and the dough is a keeper.

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These are delicious! A little tedious to make, but every time I've made them (~5 times they've come out AMAZING. Always the hit of the party.

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Good recipe but the dough is not for beginners as I have used that type of dough for rugalah and I find it better for sweeter type things as desserts. Not for the beginners with this type of dough.
I used the goya which is more like regular pastry dough which I find better to use for this type of recipe. It's only convenience to use goya or you can make your own homemade which is what I like better.

I made the filling with ricotta, spinach, garlic, onion and bacon as described but would add sausage and hot pepper flakes next time. I would also consider this with spinach and potato as a filling. Just preference.

If your creative, you can mix anything like different type cheese, spinach, sausage etc to your liking. I like the flexible with these recipes. This is a great recipe though.

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I was looking for a recipe for empanada crust and so I used this crust recipe but filled them with ground beef and cheese. They tasted amazing! This crust worked wonderfully for me. The consistency of it once you take it out of the refirgerator will be very dense, which is what you want. But work fast with it because once it melts it is hard to manage. I will be using this easy crust for sweet and savory empanadas!

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Loved them! The crust is the best part and I will definitely be filling it with other ingredients in the future. I skipped the bacon drippings and cooked the onion and garlic in some olive oil with turkey bacon bits (it was what I had around and it was still very good!. You definitely want to seal them with egg. I made the mistake of thinking the fork press would keep it shut without taking into account the steam that is let out of the butter when it bakes. That means they came open slightly, but not very much. I can't wait to find an excuse to make them again. I may try roasted veggie, broccoli, breakfast ingredients... anything :

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These weren't difficult but they did take some time to put together. I thought the filling could use a little zip so I added cayenne pepper to taste, and for an extra cheesy taste, some finely grated parmesan. The bacon adds great texture and taste. The crust came out terrific (even though I messed up and added an extra 1/4 tsp of salt. I made them smaller, 3 in diameter, and the baking time was about a minute less than the recipe.

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was awesome. the empanadas were flaky and light. So east to make.

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Fabulous! The whole family loved them.

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very good, my husband and boys enjoyed them.

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I tried this recipe last week and it's unbelievably light and flaky!!! I made my own filling of ground beef with all kinds of spices,green peas and garbanzos. It's a big hit! This recipe is a no brainer. I plan to use the dough for a dessert empanada next time! Thanks again Emeril! All of your recipes rock! 8D

To Stephanie,u need to add more dough as u knead it then put it in the fridge for several hours or better yet overnight, i shape my dough into small "logs" easier to cut into right portion; your filling should be room temperature or cold; add just a little dust of flour as u flatten the dough so it won't stick. good luck!