Spinach and Feta Empanadas
Flaky baked pastry half moons filled with spinach, feta and a hint of nutmeg. Good hot or cold.
- Time1 hr 15
- LevelMedium
- Costabout £0.75 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 274kcal
- 19.3gcarbs
- 3.2gof which sugars
- 15.8gfat
- 8.2gsaturates
- 12.7gprotein
- 3.9gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes until soft, then add the garlic for 1 minute.
6 min - 2
Add the spinach in handfuls and stir until wilted, about 3 minutes. Tip into a sieve and press out as much water as you can, then chop roughly.
3 min - 3
Mix the spinach with the feta, ricotta, nutmeg and black pepper. Chill for 15 minutes.
15 min - 4
Heat the oven to 200°C (180°C fan). Line two trays with baking paper.
- 5
Cut 12 circles about 11cm wide from the pastry, re-rolling the offcuts. Put a heaped tablespoon of filling on each.
- 6
Brush the edges with egg, fold over to make half moons and press with a fork. Place on the trays and brush the tops with egg.
- 7
Bake for 22 to 25 minutes until deep golden. Cool for 5 minutes before eating.
23 min 20 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
