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These vegan spinach feta empanadas make a delicious plant-based treat that balances crisp golden pastry with a savory fresh filling. Perfect for sharing or enjoying solo, they have become my go-to snack when I want something comforting and flavorful without much fuss.
I first tried making these when I wanted empanadas but with a vegan twist. Now they are requested whenever friends come over because they taste so satisfying and hold up well as leftovers.
Ingredients
- All-purpose flour: 360 grams for a sturdy and tender dough choose unbleached or organic if possible for better texture
- Salt: 1 teaspoon to enhance all the flavors
- Warm water: 240 milliliters creates the perfect hydration for soft dough add more if it feels dry
- Vegetable oil: 2 to 3 tablespoons for dough pliability and frying use a neutral oil like sunflower or canola
- Vegan feta cheese: 200 grams crumbled for creamy tangy bite try a brand that melts slightly but keeps some texture
- Fresh spinach: 60 grams chopped finely to mix evenly fresh baby spinach or flat leaves work best for tenderness
- Fresh herbs: optional like parsley or cilantro add brightness and complexity to the filling
Instructions
- Sift and Combine Dry Ingredients:
- In a large bowl, stir together the flour and salt evenly to prevent salty spots.
- Add Water and Oil Gradually:
- Pour warm water little by little while stirring to bring the ingredients into a sticky dough. Add vegetable oil and mix thoroughly for richness.
- Knead the Dough:
- Turn the dough onto a floured surface and knead vigorously for about 5 to 7 minutes. The dough should become smooth and elastic, which indicates good gluten development for that perfect chew.
- Rest the Dough:
- Cover the dough with a clean towel and let it rest for 20 to 30 minutes. This allows the gluten to relax, making rolling easier later.
- Prepare the Filling:
- In a clean bowl, combine the crumbled vegan feta and chopped spinach. Stir in fresh herbs if using for an extra burst of flavor.
- Divide and Rest Dough Portions:
- Cut the dough into four equal balls. Place them apart and let rest again for 20 minutes so they stay soft and don&t shrink when rolled.
- Roll Out the Empanada Discs:
- Lightly flour your work surface and roll each ball thinly into a circle approximately 6 to 7 inches wide but not so thin that it tears easily.
- Fill and Seal Empanadas:
- Wet the edge of each dough disc with a bit of water. Spoon a generous amount of filling on one half. Fold the other half over and press edges firmly to seal. Pinch or crimp the edges to prevent leaking.
- Fry to Golden Perfection:
- Heat vegetable oil in a large frying pan over medium-high heat. Fry each empanada for 2 to 3 minutes per side until crisp golden brown. Use tongs to flip gently to maintain shape.
- Drain and Serve:
- Transfer fried empanadas to paper towels to soak up excess oil. Serve warm as a snack, appetizer, or light meal with your favorite dipping sauce.
The vegan feta is my favorite part because it adds that authentic tangy cheese flavor without dairy. This recipe reminds me of lazy Sunday afternoons when my family and I would gather around the kitchen making empanadas, turning it into a fun tradition that fills the home with warmth and good smells.
Storage Tips
Store cooked empanadas in an airtight container in the refrigerator for up to three days. Reheat in a dry skillet or oven to maintain crispness. For longer storage, freeze uncooked empanadas on a sheet until solid before transferring to a sealed bag. Cook from frozen, adding a few extra minutes of frying time.
Ingredient Substitutions
Swap out vegan feta for tofu mixed with lemon juice and a pinch of nutritional yeast to mimic tangy creaminess. Use kale or Swiss chard if spinach is unavailable, but blanch and drain well to keep filling from being watery. Opt for olive oil in the dough and frying for a slightly more fragrant pastry, though vegetable oil is preferred for neutral flavor.
Serving Suggestions
Offer these empanadas with a side salad of tomatoes and olives for a Mediterranean vibe. A bright chimichurri or roasted red pepper dip complements the savory filling beautifully. They also work great accompanied by a cup of spicy tomato soup for a cozy meal.
Seasonal Adaptations
Add diced roasted red peppers or sun-dried tomatoes to the filling in summer for extra freshness. In cooler months, sprinkle ground smoked paprika into the dough or filling for warmth and complexity. Try folding in some finely chopped mushrooms with the spinach for earthier flavor in fall.
I learned the hard way: do not overfill as empanadas are easier to handle and maintain shape when the filling is generous yet manageable.
FAQs about Recipes
- → What type of flour is best for the dough?
All-purpose flour works best for creating a tender yet sturdy dough suitable for frying and folding.
- → Can fresh herbs be added to the filling?
Yes, finely chopped fresh parsley or cilantro enhance the flavor without overpowering the spinach and vegan feta.
- → How do I achieve a crispy exterior when cooking?
Fry the empanadas in hot vegetable oil over medium-high heat until both sides turn golden and crisp.
- → Is it necessary to rest the dough before shaping?
Resting the dough allows gluten development, resulting in a smooth, elastic texture that's easier to roll and fold.
- → How should these pastries be served?
They are best enjoyed warm, either as a snack, side, or light main dish.