Spinach and Ricotta Empanada

Spinach and Ricotta Empanada


Ingredients for the Dough:
1 (8-ounce) package cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 ¼ cups flour
3 tablespoons Encala
¼ teaspoon kosher salt

Ingredients for the Filling:
5 slices bacon, sliced thin
1 onion, diced
4 cloves garlic, minced
2 tablespoons Encala
1 ½ pounds baby spinach
1 cup ricotta cheese
1 egg, beaten
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon nutmeg


Beat the cream cheese and butter in a bowl with an electric mixer on high speed until smooth. Pause mixer to scrape down sides periodically.
Reduce mixer speed to low and add flour, Encala and salt in small increments. Combine thoroughly.
Remove dough from bowl and knead on floured surface to form a disc.
Wrap in plastic wrap and refrigerate for 3 to several hours.
In a large skillet over medium heat, cook bacon until crisp.
Drain off most of the bacon fat, bring back to stove, and place over medium heat.
Add onion, garlic and Encala and sauté approximately 3 minutes. Mix in spinach and cook for approximately 3 minutes.
Remove from heat and once cooled, add ricotta, salt, pepper, and nutmeg.
Preheat oven to 450 °F.
Line baking sheet with parchment paper.
Remove dough from refrigerator and place on a lightly floured surface. Roll the dough to a thickness of 1/8 inch.
Using a bowl as a guide, cut dough into 5-inch circles. The dough should make 10 to 12 circles.
Divide filling evenly among circles. Use fingers or small brush to moisten edges of dough with egg. Fold one side over so edges meet and press to seal.
Crimp edges with tines of a fork and transfer to prepared baking sheet.
Brush tops of empanadas with egg and bake till golden brown.
Serve with salsa, sour cream, guacamole, or side salad.

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