The Simple Joy of these Savory Spinach Beef Empanadas
When you’re craving comfort food that doesn’t require a PhD in pastry arts, these savory spinach beef empanadas deliver all the satisfaction without the fuss.
I’m talking about a recipe that transforms simple ingredients into golden pockets of pure joy. The beauty lies in its simplicity – ground beef, spinach, and seasonings wrapped in flaky pastry.
No complicated folding techniques or fancy equipment needed. Just good, honest flavors that make your kitchen smell like heaven.
These little parcels prove that sometimes the best comfort foods are the ones that don’t leave you exhausted from cooking them.
Ingredients
Getting these savory spinach beef empanadas on your table starts with gathering a surprisingly short list of everyday ingredients. You probably have most of these sitting in your pantry or freezer right now, which means you’re closer to empanada bliss than you think. The shopping list won’t break the bank, and honestly, that’s part of what makes this recipe so appealing when you want something special without the drama.
- 1 tablespoon butter
- 2 tablespoons dried onion flakes, minced
- 1/4 lb lean ground beef
- 1 (10 ounce) package frozen chopped spinach, drained thoroughly
- 1 teaspoon Lawry’s Pinch of Herb
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 teaspoon Lawry’s Seasoned Pepper
- 1/3 cup sour cream
- 1 egg, beaten
- 1/4 cup grated parmesan cheese
- 1 frozen deep dish pie shell, thawed
Now, let’s talk about a few ingredient swaps and tips that can save your sanity. If you can’t find Lawry’s seasonings, don’t panic – regular garlic powder, salt, and pepper will work just fine, though you might miss that extra flavor punch.
The key with frozen spinach is really squeezing out every drop of water you can manage, because soggy empanadas are nobody’s friend. Fresh spinach works too, but you’ll need to cook it down first and still squeeze it dry.
And here’s a little secret: if your pie shell cracks while you’re working with it, just patch it up with your fingers and keep going.
How to Make these Savory Spinach Beef Empanadas
Making these empanadas is honestly simpler than you might expect, and the whole process feels kind of therapeutic once you get into the rhythm. Start by melting 1 tablespoon of butter in a medium skillet over medium heat, then toss in those 2 tablespoons of dried onion flakes and let them soak up all that buttery goodness.
Once the butter gets absorbed, add your 1/4 pound of lean ground beef and cook it until it’s nicely browned and crumbly – you know, that satisfying stage where it looks like proper taco meat. Don’t forget to drain off any fat because nobody wants greasy empanadas.
Now comes the fun part: stir in that thoroughly drained 10-ounce package of frozen spinach along with 1 teaspoon each of Lawry’s Pinch of Herb and Seasoned Salt, plus 1/8 teaspoon of Seasoned Pepper. Then fold in 1/3 cup of sour cream, 1 beaten egg, and 1/4 cup of grated parmesan cheese until everything looks like one happy, cohesive mixture.
Here’s where things get a little hands-on, but trust me, it’s worth the effort. Take that thawed frozen deep dish pie shell out of its foil pan and lay it flat on a baking sheet – this is your canvas. For those who love making their own dough from scratch, a professional pasta maker can help you achieve that perfectly thin, pliable pastry that’s ideal for empanadas.
Spoon all that delicious filling onto just half of the pastry, then fold the other half over like you’re making the world’s most generous sandwich. Press those edges together firmly to create a good seal because filling leakage is the enemy of crispy empanada dreams.
Grab a fork or knife and pierce several holes in the top to let steam escape, then slide the whole thing into a 350-degree oven for about 25 minutes. You’ll know it’s ready when the crust turns that perfect golden brown color that makes you want to take approximately fifty photos before anyone gets to eat.
Substitutions and Variations
Since you’ve got the basic recipe down, let’s talk about all the fun ways you can switch things up because honestly, that’s where the magic happens.
I love swapping ground turkey for beef when I’m feeling lighter, or throwing in some chorizo for that smoky kick. Fresh spinach works great too, just squeeze out every drop of water.
No sour cream? Greek yogurt‘s your friend. Want heat? Add jalapeños or red pepper flakes.
You can even make mini versions using empanada discs instead of pie crust for party appetizers.
Additional Things to Serve With Savory Spinach Beef Empanadas
Now that you’ve got your perfect empanadas ready to impress, let’s talk about what to serve alongside these golden beauties because, let’s be honest, even the most amazing empanada needs some friends on the plate.
I love pairing them with a crisp green salad tossed in lime vinaigrette – the acidity cuts through that rich, cheesy filling perfectly.
Rice and beans make another classic combo, or you could go lighter with fresh salsa and guacamole for dipping.
A cold beer doesn’t hurt either, though I won’t judge if you prefer wine.
Final Thoughts
These empanadas have become one of those recipes I keep coming back to whenever I need something that feels both comforting and a little special.
They’re honestly perfect for those moments when you want to impress without losing your mind in the kitchen. The filling freezes beautifully, which means I can prep ahead and just fold the pastry when hunger strikes.
Plus, there’s something deeply satisfying about that golden, flaky crust giving way to the savory spinach and beef inside. It’s comfort food that doesn’t require a culinary degree to master.
