• 200g / 7 oz of spinach
  • 8 slices of semi-cured cheese
  • 3 slices of turkey breast
  • ½ onion
  • 2 cloves of garlic
  • Gluten-free puff pastry
  • 1 egg
  • 100ml / 3 oz lactose free cream
  • 2 tablespoons of EVOO
  • Salt


Chop the onion and garlic. Cook the spinach in salted water for 5 minutes and then drain the spinach. Pour EVOO into a pan and cook over medium heat. Fry the onion and garlic for 4-5 minutes. Add the spinach and mix with the sautéed and leave for 2-3 minutes. Add cream and leave for 2-3 minutes.

Split the puff pastry in two and prick it with a fork. On one of the puff pastry halves add a layer of cheese, a layer of turkey breast, the spinach mixture and then another layer of cheese. Add the other half of the puff pastry on top. With a fork join the 2 bases of the pastry. Spread the puff pastry with egg on both sides.

Preheat the oven for 10 minutes. Put the pie in the oven. Bake at 200 degrees up and down 10 minutes, or until golden brown.

Use of the Arbequino: We choose the Arbequino, a soft and sweet EVOO, looking for a soft flavor in our empanada.

Carmen´s recipe


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