Chicken and spinach empanadas
Crispy golden spinach and vegetable pastries with a rich, savory filling wrapped in homemade dough. Delicious served warm or cold.
Updated : 02 October, 2025
Easy
About 30 min.
Ingredients
For the pastry
250 grams
Flour
0.5 teaspoon
Baking powder
pinch
Salt
50 milliliters
Olive oil
50 milliliters
White wine
For the filling
300 grams
Spinach
1 tablespoon
Olive oil
0.5
Red onion
0.5
Yellow bell pepper
2
Garlic
1
Tomato
250 grams
Chicken breast
1
Lemon
1 teaspoon
Allspice
0.5 tablespoon
Cinnamon
handful
Parsley
3 stalk
Mint
25 grams
Capers
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use frozen spinach for this dish. Defrost it and chopp before adding to the dish.
Cook chicken breast in advance or use leftover chicken.
Step 2
To prepare the pastry, combine the flour and baking powder in a bowl with a generous pinch of salt. Drizzle in the olive oil and white wine, mixing briefly. Add just enough water - about 2–3 tablespoons - to bring the dough together into a firm, pliable ball. Knead until smooth, then cover and chill in the fridge for 30 minutes.
Step 3
For the filling, squeeze out any excess liquid from the spinach, chop it roughly, and leave it to drain in a sieve. Heat olive oil in a large frying pan over medium heat, then add the red onion and green pepper, cooking gently until the onion is translucent. Stir in the spinach along with the remaining ingredients, cooking just until combined and lightly softened. Leave to cool.
Step 4
To assemble, divide the rested dough into 8 even pieces and roll each into a ball. Flatten each ball into a disc about 16cm/6in wide. Spoon one-eighth of the filling onto half of each disc, moisten the edges, and fold over to seal. Crimp the edges securely.
Step 5
Preheat the oven to 220C. Arrange the pastries on a large baking tray, brush with olive oil, and bake for 20-25 minutes, until golden-brown and the filling is hot throughout. Serve either warm or cold.