Quick Vegetarian Empanadas: Spinach and Cheese Empanadas

It’s now 5:30 PM. Everyone is hungry. The soccer practice went on for a long time. And you said you’d make dinner at home. These Quick Vegetarian Empanadas are crispy, golden, and filled with gooey melted cheese and perfectly seasoned spinach. They only take 30 minutes to make, and your kids will actually eat them.

You don’t need to know how to make fancy dough. You can use store-bought empanada dough, and I’m not sorry for it. These freeze well for easy weeknight meals, kids love them, and they taste great cold in tomorrow’s lunch box.

Why this recipe is ideal for busy families:

• Ready in 30 minutes or less, including putting it together
• Store-bought dough approved—no judgment and no hard-to-follow steps
• Freezer MVP—make a batch on Sunday and eat it on Tuesday
• Tested by kids and picky eaters—vegetable skeptics even ask for seconds
• Affordable—a family of four can have an empanada-quality dinner for less than $12.
• Bake or fry—pick your adventure (we suggest baking for ease).

Think of golden empanadas with crispy edges, a warm ricotta-mozzarella filling, and no guilt about making dinner. Let’s get it done!

**General Information About the Recipe:

• Time to Prepare: 15 minutes
• Time to cook: 18–20 minutes
• Total Time: 30 to 35 minutes
• Yield: 12 empanadas
• Dietary Labels: Vegetarian, Gluten-Free with Ease, Vegan with Ease

Why This Recipe Works (My Story)

These empanadas kept me sane during the crazy back-to-school season of 2024. I was going to the drive-thru for dinner three nights a week because I had two kids’ activities and a full-time job. The situation wasn’t good for my health or my wallet. I needed something that was faster than ordering, healthier than takeout, and tasty enough that my 7-year-old wouldn’t push it around on her plate.

I finally figured out the recipe after trying it more than 30 times. It includes the right ratio of cheese to spinach, the crucial step of squeezing out the moisture, and the innovative decision to use store-bought dough without any guilt.

**Why this method works:

The secret isn’t hard to understand, but it is important. We use a mix of ricotta, mozzarella, and Parmesan. Ricotta keeps the filling light, mozzarella gives it that satisfying cheese pull, and Parmesan adds umami depth that makes people wonder, “What’s in here?”

I always squeeze the spinach dry because too much water makes the outside soggy. I tried both frying and baking, and I think baking is better for busy families because it’s hands-off, needs less oil cleanup, and still makes the food golden brown and perfect.

Setting realistic expectations: These aren’t the same as traditional South American empanadas; they’re a simpler version that works for busy families. Homemade dough is pretty, but store-bought dough gets dinner on the table at 6:15 PM instead of 7:00 PM, which is important on a Tuesday. There is a way to make dough from scratch in the notes if you want to.

Things You Will Need

For the Filling

Fresh spinach, 10 ounces (about 2 cups chopped)
When you cook fresh spinach, it wilts a lot. What looks like a mountain of greens turns into a small cupful. Fresh tastes better and cleaner than frozen, but frozen is fine if you’re short on time. If you’re using frozen, you have to thaw it all the way and squeeze it dry. Too much moisture makes empanadas soggy.

1 cup (8 ounces) of ricotta cheese
The ricotta is the best here. It holds the filling together well and is creamy without being too heavy. Part-skim ricotta has a better texture than whole-milk ricotta, but both work.

1 cup (4 oz) shredded mozzarella cheese
This is where the stretch and gooeyness come from. Use whole milk and low-moisture mozzarella. It won’t let out too much water while it cooks. In an emergency, pre-shredded mozzarella is a suitable option.

Use ½ cup (2 oz) of grated Parmesan cheese.
The flavor booster that no one knows about. Parmesan adds umami depth that makes the whole filling better. If you have it, use real Parmigiano-Reggiano because the taste is different.

4 cloves of garlic, chopped up
Freshly chopped garlic makes things brighter. How about using garlic powder instead? That’s fine; just use one teaspoon.

1 tablespoon of olive oil

Add salt and freshly ground black pepper to taste.

¼ teaspoon of nutmeg (optional but recommended)
It shouldn’t taste like pumpkin pie, just a hint. This is your secret weapon for “What is that great taste?”

To put together

2 packages of store-bought empanada dough (or 2 rolled pie crusts)
You can find empanada dough in the freezer section of most grocery stores. It’s already cut into circles, which saves time. Two sheets of pie crust dough work just as well as empanada dough. Use a bowl or big cup to cut circles.

1 egg and 1 tablespoon of water (for washing the egg)
Gives a professional look with a shiny, golden-brown finish.

What You Need

Important:

• A big skillet or sauté pan (10 to 12 inches)
• Bowl for mixing
• Sheet for baking
• A silicone mat or parchment paper
• Fork (to seal the edges)

Helpful but Not Necessary:

• A pastry brush (or your finger for egg wash)
• A wire rack for cooling

Tip: Use the same bowl for everything to cut down on cleaning time. Fewer dishes = happier life, especially on nights when things are crazy.

Instructions for Each Step

Step 1: Get Ready (5 Minutes)

Step 1: Put Everything Together

Take out everything you need, including the ingredients. If your empanada dough is frozen, put it on the counter to thaw. By the time you’re done making the filling, it will be ready.

Set your oven to 375°F. This gives it time to warm up while you make the filling.

Step 2: Get the Spinach Ready

Cut up fresh spinach into small pieces (don’t worry about being precise; it will all cook down).

Thaw frozen spinach all the way through. This is the most important part: Use your hands or a clean kitchen towel to squeeze it dry. Squeeze hard, though. Any water that is still there will steam your empanadas instead of making them crispy. You want a small ball of spinach.

Phase 2: Prepare the Filling (8–10 Minutes)

Step 3: Cook the spinach in a pan.

Put olive oil in a big skillet and heat it over medium-high heat. Once the oil is hot, add the minced garlic and cook for 30 seconds. You want it to smell good, not brown.

If you can’t fit all of the chopped spinach in at once, add it in batches. Stir every few minutes for 3 to 4 minutes, or until the leaves are completely wilted and any liquid that comes out has evaporated. This step is important: by the end, the pan should look almost dry.

Troubleshooting: If your spinach lets out a lot of water (this happens a lot with frozen spinach), keep cooking and stirring. Let it dry out. If you wait, you’ll get crispy empanadas later.

Step 4: Mix the filling for the cheese

Take the skillet off the heat. Put the spinach in a bowl and add the ricotta, mozzarella, and Parmesan. Add a suitable amount of salt, freshly cracked black pepper, and nutmeg if you want to.

Mix everything together until it’s all well mixed. You want a thick, even filling.

Try it. It should taste a little too salty (more salt than you’d usually add). This flavoring is on purpose. The bland dough will balance it out, and once everything is cooked together, the seasoning will taste just right.

While you get your dough ready, let the filling cool for 3 to 5 minutes.

Phase 3: Put the Empanadas Together (8–10 Minutes)

Step 5: Get Your Work Area Ready

Put a little flour on a clean countertop or big cutting board. Put your thawed empanada dough circles out. Get your baking sheet ready with parchment paper.

Step 6: Fill and Fold

Put about 1 tablespoon of filling slightly off-center on each dough circle with a small spoon or a 1-tablespoon measuring spoon.

Don’t fill too much! Less filling means it’s easier to seal, and the empanadas will be crispier. Put your filling in the bottom half of the half-moon shape, leaving about 1/2 inch of space around it.

Make a half-moon shape by folding the dough in half over the filling. To seal, press the edges down hard with your thumb.

Step 7: Crimp the Edges

Use a fork to crimp the whole outside edge. This does two things: it keeps the filling from leaking and gives the empanada its signature beautiful look.

Troubleshooting: If your dough rips, just pinch it back together. You’re not making art with pastry; you’re making dinner for your family. It will taste good.

Step 8: Put on the egg wash.

Add a tablespoon of water to one egg and beat it. Use a pastry brush or your finger to lightly brush this mixture over the top of each empanada.

This gives your empanadas a shiny, golden-brown finish that makes them look like they were made by a pro.

Step 4: Bake for 18 to 20 Minutes

Step 9: Bake until golden brown.

Put your baking sheet of empanadas into the oven that has already been set to 375°F.

Bake for 18 to 20 minutes, or until the top is golden brown.

How to tell when they’re done: The top should be golden brown, not pale, and when you tap the side gently, it should sound crunchy.

Step 10: Let it cool and serve.

Take it out of the oven. Let it cool for five minutes before serving. This helps the filling set and keeps the cheese from burning your mouths.

Suggestions for serving:

• With fresh salsa or pico de gallo
• For dipping, use sour cream or crema.
• A full meal with black beans and rice on the side
• Cut in half for little kids and serve with their favorite dipping sauce.

Pan-Frying Option (For Crispier Results)

If you like your empanadas extra crispy and don’t mind cleaning up a little more:

Put ¼ inch of vegetable or canola oil in a big skillet and heat it to 350°F. If you don’t have a thermometer, the oil is ready when a small piece of dough sizzles right away but doesn’t burn.

Put 2 to 3 empanadas at a time into the hot oil, being careful not to crowd the pan. Fry for 3 to 4 minutes on each side, or until they are a deep golden brown.

Take out with a slotted spoon and let drain on paper towels.

Keeping and Freezing

Storing in the fridge:
Keep baked empanadas in a container that won’t let air in for 3 to 5 days. For the best texture, reheat in an oven at 300°F for 10 minutes. Microwave cooking will soften them, but it’s a convenient option.

Storage in the Freezer (Unbaked—RECOMMENDED):

1. Put unbaked empanadas on a baking sheet so they don’t touch.
2. Put it in the freezer for 2 to 3 hours, or until it is solid.
3. Put it in a bag or container that can go in the freezer.
4. Date on the label
5. You can freeze it for up to three months.

Baking from Frozen:
Put frozen empanadas right on a baking sheet. Add 5 minutes to the normal time and bake at 375°F for 23 to 25 minutes. No need to thaw!

Hack for the Freezer for Busy Weeks:
On a calm Sunday, make 20 empanadas. Put it in the freezer unbaked. When you’re busy on Tuesday, preheat the oven and bake right from the freezer. No stress about cooking on weeknights; dinner in 25 minutes.

Tasty Variations

Different Ways to Mix Cheese:

• Mediterranean twist: Use feta cheese instead of ricotta cheese to make it taste more tangy.
• Extra creamy: Use ¾ cup of cream cheese instead of ricotta.
• For an authentic taste, use queso fresco and mozzarella together.

**Put in some vegetables:

• Corn and jalapeño: Add 1 minced jalapeño and ½ cup corn kernels.
• Mushroom and garlic: Cook the mushrooms and spinach together.
• Caramelized onions: Cook onions on their own until they turn golden, then add them to the filling.
• Tomatoes that have been dried in the sun: Add ⅓ cup of chopped sun-dried tomatoes.

Make It Vegan:

• Use a vegan ricotta substitute (a cashew-based one works best).
• Use shredded vegan mozzarella
• Instead of egg wash, use aquafaba (the liquid from chickpeas).

Make It Free of Gluten:

• Use dough for gluten-free pie crust or empanadas
• The filling is naturally gluten-free; only the wrapper changes.

Information about Nutrition

For Each Empanada (1 of 12, baked):

Per Empanada (1 of 12, baked):

Nutritional values are only rough estimates and depend on the brand of dough used.

Questions That Are Often Asked

Is it possible for me to make these ahead of time?

Of course! You can prepare the filling up to three days in advance and store it in the refrigerator. You can make empanadas 2 to 3 days ahead of time. You can also put together the ingredients and freeze them for up to three months. When you’re ready to bake them, add five minutes to the cooking time.

What is the best way to seal empanadas so they don’t pop?

Three-step plan: First, dampen the edge of the dough with water before folding it (this works like glue). Second, use your thumb to press down hard along the folded edge. Third, use a fork to crimp the whole edge. If the filling peeks out while it’s cooking, just pinch it shut. It will still taste great!

Can I use dough from the store? Which brands are the best?

Yes! Buying things from the store is 100% real and saves you more than 15 minutes. In the freezer section, look for Goya or store-brand empanada dough. You can use two thawed pie crusts instead of empanada dough. Just cut circles out of them with a bowl or large cup.

How can I keep my empanadas from getting soggy?

Three things that went wrong: too much moisture in the filling (squeeze the spinach well), too much filling (only use 1 tablespoon per empanada), and not preheating the oven. Don’t skip the step where you squeeze out the moisture; it’s the most important one.

Is it better for families to bake or fry?

For busy families, baking is a beneficial choice because it’s hands-off, needs less cleaning, and still makes food that is golden and crispy. Frying makes the outside crispier, but you have to watch it and clean up more oil. Bake every weeknight.

Can kids help make these?

Yes! Kids 5 and up can help fill and fold with adult supervision. Kids 8 and up can handle the majority of the tasks, resulting in more mess and fun. If picky eaters “help make it,” they’re much more likely to eat it. Give it a try!

Tips for Making Perfect Empanadas

The Moisture Trick: This is the main reason why homemade empanadas don’t taste good. Frozen spinach holds water better than fresh spinach. Squeeze it like you mean it after cooking. It depends on your crispy outside.

Sealing Secrets: Before you fold the dough, brush a little bit of water on the edge. It will act as glue. The fork crimp not only looks appealing, but it also keeps the empanada closed. Don’t fill it too full; it will be ten times easier to seal.

The temperature matters: If you don’t preheat the oven, the bottom will be pale and soggy. If the oil is too cold, it will be greasy and not crispy. Don’t skip preheating; both methods need the right amount of heat.

Involving Kids in Cooking: Children who assist in preparing dinner are less likely to complain about the meal. Set up a place for them to fill up and let them get dirty!

Last Thoughts

It’s okay that these empanadas won’t win the “most traditional” award. They will get a “dinner was actually ready by 6:15 PM” award and a “my kids ate vegetables without complaining” award.

It’s not about making perfect meals for busy families; it’s about making real, tasty food that doesn’t require a lot of time or cooking skills. Even if your empanadas are a little crooked, too full, or not quite right, they still taste excellent.

Do it. Put them in the freezer. Let yourself use dough from the store. You can do this!

Do you love easy family dinners? Check out our collection of kid-friendly recipes and meals that can be frozen so you don’t have to worry about cooking on weeknights!