Another recipe for homemade dumplings, this time with a mix that never fails and that we assure you will please both the older ones and the younger ones: spinach and cheese.
The spinach and cheese dumplings that we teach you to prepare is an easy and quick recipe, because we will use frozen spinach and ready-made wafers, it couldn’t be better! In any case, throughout the step by step of this recipe, you will find links to other recipes that can help you prepare the rest of the ingredients at home, such as the dough for the empanadas.
Ingredients to make Spinach and Cheese Empanadillas:
- 1 kilogram of frozen spinach
- ½ kilogram of grated white cheese
- 100 grams of mozzarella cheese
- 1 egg
- 2 packages of Wafers for dumplings
- 2 cloves of garlic
- 1 jet of oil
How to make Spinach and Cheese Empanadillas:
The first step to make the filling for our baked empanadas will be to cook the spinach. To do this, fry the garlic in a little oil and sauté the spinach until they are done. I have chosen to use frozen spinach, but if you want you can use fresh spinach. Once done, wait for them to cool to room temperature while you grate the cheese. You can use a mix of queso fresco and mozzarella cheese, or use any cheese you like, such as Gouda or cottage cheese, if you’re on a diet.
When you have it, mix the cheese with the spinach and season to taste with a pinch of salt if necessary. To assemble the empanadillas, separate each piece of dough and place a tablespoon of filling in the center. The ideal measure is that of the dessert spoons, remember not to overdo it with the filling so that the empanadas do not break during cooking.
If you want to make the dough at home, you can follow the step-by-step empanada dough recipe or the gluten-free empanada dough recipe. To seal the dumplings we will do the same as we did with the vegetable dumplings, close each circle of dough forming a crescent, and then flatten the edges with the help of a fork. Next, place all the spinach and cheese dumplings on a baking tray, previously lined with parchment paper, and brush with beaten egg to make them shiny when ready.
With these ingredients we were able to fill two packages of empanadillas, 32 in total, and left over a little with a mixture of spinach and cheese with which we made some salty muffins.
Cook the dumplings in the oven at 200ºC for about 10-15 minutes or until they look golden. Start checking them after the first 10 minutes so they don’t burn. This type of dumplings can also be cooked in oil. Enjoy these delicious spinach and cheese dumplings at any time of the day, for breakfast, dinner or, as I have done, serve them for an afternoon snack with friends.
