Spinach and Feta Spanakopita Empanadas

Spinach and Feta Spanakopita Empanadas are a delicious and easy-to-make appetizer that will impress your guests. These empanadas are a fusion of Greek and Latin flavors, combining the classic spinach and feta filling of spanakopita with the crispy pastry of empanadas.

To make 12 empanadas, you will need:

- 1 package of refrigerated pie crusts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and drained
- 4 ounces crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten

Preheat your oven to 375°F. Roll out the pie crusts and cut them into 4-inch circles using a cookie cutter or a glass. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened. Add the spinach and cook for a few minutes until any excess moisture has evaporated. Remove from heat and stir in the feta cheese, parsley, salt, and pepper.
Place a spoonful of the spinach and feta mixture onto each circle of dough. Fold the dough over to create a half-moon shape and press the edges together with a fork to seal. Brush the empanadas with the beaten egg and bake for 20-25 minutes, or until golden brown.
These Spinach and Feta Spanakopita Empanadas are a perfect combination of savory and crispy. The filling is rich and flavorful, with the tangy feta cheese balancing out the earthy spinach. The pastry is flaky and buttery, providing the perfect texture contrast. Serve these empanadas as an appetizer or a light lunch, and watch them disappear in no time!
Type: Appetizer, Fusion
Main Ingredients: Spinach, Feta Cheese, Pie Crusts