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Spinach and Roquefort Cheese Empanadas

A sophisticated combination of tender spinach and the intense character of Roquefort cheese, wrapped in a golden, crispy pastry.

45 min Medium Fusión-Latina 4 servings
Spinach and Roquefort Cheese Empanadas

The story behind

This version is for those who enjoy bold flavors. The Roquefort melts with the spinach, creating a thick cream that surprises from the first bite. By serving them with the fresh beet salad, as seen in the photo, we achieve a perfect balance between the strength of the blue cheese and the natural sweetness of the vegetables. It's a dish that elevates the humble empanada to a gourmet level, ideal for a dinner with a good glass of wine. Simply spectacular!

Instructions

  1. 1
    Ensure the spinach is very well drained to prevent the dough from getting soggy.
  2. 2
    In a bowl, mix the chopped spinach with the crumbled Roquefort and cream cheese until a consistent paste forms.
  3. 3
    Add black pepper to taste and walnuts if including them for a crunchy touch.
  4. 4
    Place a portion of the filling in the center of each disk and close by pressing the edges with a fork to seal.
  5. 5
    Brush with the beaten egg so they take on that golden color seen in the image.
  6. 6
    Bake at 200°C (400°F) for 18-20 minutes until the pastry is well cooked and crispy.
  7. 7
    Serve immediately with the side of fresh beets, carrots, and lettuce.

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