Spinach and Ricotta Empanadas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flaky pastry half-moons filled with spinach, ricotta, and cheese. Baked until golden, they're savory and satisfying enough for a main course, especially with chimichurri on the side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 box refrigerated pie crust (makes two pies)
- 2 Tablespoons unsalted butter
- 1/4 cup onion (diced)
- 4 cups fresh spinach
- 1 large egg
- 1/2 cup ricotta cheese
- 1/4 cup shredded parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch nutmeg
- 1 egg yolk (beaten, optional for brushing on pie crust)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 22m
- Sodium
- 344mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 61mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.