For the filling

    • 17 oz. of fresh spinach
    • 7 oz. of ricotta
    • Salt, to taste
    • Black pepper, to taste
    • Nutmeg, to taste
    • 1 beaten egg, for brushing

    For the dough

    • 2 cups of whole wheat flour
    • 1/2 tablespoon of baking powder
    • 3.5 oz. of butter
    • 1 cup of warm water
    • Salt, to taste
Spinach and


  • Remove any tough stems from spinach and wash thoroughly. Then fill a big pot with water and bring to boil at medium heat. When the water is boiling, add a pinch of salt and the spinach. Cook for 1 or 2 minutes, then remove from heat. Drain the spinach and rinse with cold water to stop the cooking process. Squeeze as much of the water from the spinach as possible
  • Then, finely chop the spinach and mix into the ricotta. Add salt, black pepper, and nutmeg to taste. Set aside.


  • Mix the flour with a pinch of salt and baking powder. Now melt the butter and pour it into the mixture, while adding a cup of warm water. Mix gently until you get a dough.
  • Let the dough rest for 10 minutes inside a plastic bag.
  • Turn dough out onto a floured work surface and stretch it with a rolling pin into a round about 0.2 inch thick. Now cut 6 circles roughly 2 inches in diameter each and brush the corners of every circle with some beaten egg.
  • Now fill the center of every circle with about a half tablespoon of the spinach mixture and close it making a half moon shape. Pay close attention to the corners to make sure they are completely sealed. You can secure the corners by pressing gently with a fork. Once sealed, brush the tops of the empanadas with the beaten egg.
  • Put the empanadas in an oven pre-heated to 392ºF for 8 minutes or until they´re golden brown.

Pinot Noir or Carmenere