Sauté the spinach in a pan with olive oil. Cook for 5 minutes with a pinch of salt and pepper. Drain well to remove excess liquid and let cool.

In a bowl, mix the ricotta with the parmesan. Add the cooled spinach and adjust seasoning if needed.

Place a spoonful of filling in the center of each dough disc. Fold in half and seal the edges by pressing with a fork or making a crimp.

Preheat the oven to 200ºC. Arrange the empanadas on a baking tray lined with parchment paper, brush with beaten egg, and bake for 20 minutes or until golden. (Time may vary depending on the oven)

INSTRUCTIONS

Gluten-free spinach, ricotta and parmesan empanadas: easy, healthy and delicious recipe

Looking for a vegetarian empanada recipe that’s easy, quick and packed with flavor? These spinach, ricotta and parmesan empanadas are the perfect choice for a light meal, gourmet appetizer or quick dinner. Plus, you can bake them, pan-fry them or use an air fryer. Versatile and delicious!

Why you’ll love these empanadas:

  • Healthy and gluten-free recipe (using @Adpan empanada wrappers)
  • Ideal for vegetarian diets
  • Ready in under 30 minutes
  • Perfect for meal prep or freezing

Cooking options:

  • Air fryer: 180 °C for 15 minutes
  • Pan: Fry in hot oil until golden on both sides

Tips for perfect empanadas:

  • Drain spinach well to avoid soggy dough
  • Add nutmeg or garlic powder for extra flavor
  • Serve with yogurt sauce, pesto or homemade tomato salsa

INGREDIENTS