Lentil and Spinach Empanadas
Yield: 12 empanadas
Materials
Filling
- 1 large onion roughly chopped
- 1 clove garlic roughly minced
- 10 ounces frozen spinach chopped
- 1 ½ cups Arrowhead Mills Organic Green Lentils cooked
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 1 pinch kosher salt to taste
Dough
- 2 cups Arrowhead Mills Organic All-Purpose Flour
- 4 cups Arrowhead Mills Organic Spelt Flour
- 1 teaspoon Kosher salt
- 1 ¼ cup vegetable oil
- 1 cup water cold
Instructions
Filling
- Heat a large frying pan over medium heat and cover with olive oil when hot. Sauté the garlic and onions on medium heat. Cook at this heat for 10-15 minutes or until lightly golden and the edges of the garlic bits start turning brown.
- Add the spinach and cover the pan to steam for 6-8 minutes. Uncover the pan and cook on medium for another 3-4 minutes or until all the spinach is no longer solid. Salt to taste.
- Add lentils and cook for just one more minute. Salt to taste.
- Turn off the heat and let the filling cool. Store it covered in fridge until needed.
Dough
- To make dough, combine flour, salt, vegetable oil and cold water in a bowl. Mix thoroughly until you get a springy and smooth dough. Using a mixer on medium speed, this will take about 6-8 minutes.
- Once the empanada dough is mixed, cover the mixing bowl with cling wrap and refrigerate the dough for 15 minutes.
Assembly
- Preheat oven to 400°F.
- Remove both the dough and filling from the fridge.
- Start rolling out your dough by taking golf ball-sized dough from the bowl and shaping it into a round ball. Flatten it with the side of your fist and roll it out to make a wrapper. It should be about 5 inches diameter and doesn’t need to be a perfect circle. The dough should not be super thin or thick but it should be slightly thicker in the center.
- When you have your empanada wrapper ready, place a tablespoon of the filling in the center. Fold one side of the empanada over the other side so you have somewhat of a half moon. Using a fork, firmly press the edges to seal the empanada.
- When done, place on a baking tray. Continue assembling empanadas until they can all go on the tray without touching.
- Bake for 30-40 minutes or until a golden brown.
- Serve your delicious lentil and spinach filled empanadas hot, accompany with chimichurri sauce for even more flavor.
Notes
Enjoy the delicious flavors of these homemade Lentil and Spinach Empanadas. Made with a wholesome combination of spinach, organic lentils, and aromatic spices, these vegetarian empanadas are a nutritious and satisfying choice. Follow our easy step-by-step recipe to create these golden brown delights and serve them with chimichurri sauce for an extra burst of flavor.