Golden, crispy puff pastry hiding a creamy filling of spinach and melted cheese that stretches at the very first cut.
Smooth and sweet, Marqués de Prado does not compete with the flavour of the cheese and turkey in the filling, allowing each layer of the empanada to stand out on its own.
Spinach Empanada
Spinach Empanada is a starter or light dinner that never fails to impress. Filled with spinach, cheese and turkey, and wrapped in golden, crispy gluten-free puff pastry, it is a simple dish to prepare but full of flavour.
Servings 3 people
Ingredients
- 200 g Spinach
- 8 slices Semi-cured cheese
- 3 slices Turkey breast
- ½ Onion
- 2 cloves Garlic
- Gluten-free puff pastry
- 1 Egg For brushing
- 100 ml Lactose-free cream
- 2 tablespoons Marqués de Prado EVOO
- Salt To taste
Instructions
- Cook the spinach.Boil the spinach in salted water for 5 minutes and drain well.
- Prepare the filling.Chop the onion and garlic. Sauté in EVOO over medium heat for 4-5 minutes. Add the spinach and mix with the sautéed onion and garlic for 2-3 minutes. Stir in the cream and cook for a further 2-3 minutes.
- Assemble the empanada.Cut the puff pastry into two halves and prick them with a fork. On one half, add a layer of cheese, a layer of turkey, the spinach filling and another layer of cheese. Cover with the other half of the pastry and seal the edges with a fork.
- Brush and bake.Brush the pastry with beaten egg on both sides. Preheat the oven for 10 minutes and bake at 200°C (top and bottom heat) for 10 minutes, or until golden.
Seal the edges of the pastry well with a fork so the filling does not escape during baking.
Notes
- We chose Marqués de Prado, a mild and sweet EVOO, to give the empanada a delicate flavour.
- It can be assembled and frozen unbaked; bake it straight from frozen, adding a few extra minutes in the oven.
- It pairs well with a simple salad as a one-dish meal.
- It can also be made in individual portions (empanadillas) for smaller servings.
