Spinach and Cheese Empanadas with Easy Argentine Flavor 2026

These spinach and cheese empanadas are a baked take on the classic Argentine turnover, filled with a creamy, garlicky spinach and cheese mixture and wrapped in a tender homemade dough. The filling comes together in minutes with sautéed spinach, golden garlic, and melted cheese, while the dough uses simple pantry staples like flour, lard, and water.

Baking instead of frying keeps them lighter, but they still come out golden and crisp on the outside with a soft, savory interior. Serve them warm or at room temperature as an appetizer or light meal that everyone will love.

Ingredients for Spinach and Cheese Empanadas

For 6 empanadas

• 2 tablespoons olive oil
• 2 garlic cloves
• 250 g spinach
• Salt
• Ground black pepper
• 50 g grated cheese of your choice (we used grana padano and gouda)
• 200 g all-purpose flour
• 25 g melted lard
• 100 ml water
• Half a teaspoon salt
• 1 egg (for brushing the dough)

How to Make Spinach and Cheese Empanadas Step by Step

1. Sauté the garlic and add the spinach

First, make the filling: heat 2 tablespoons of olive oil in a skillet over medium heat and add 2 garlic cloves sliced into thin slivers. Let the garlic turn lightly golden, then add 250 g of spinach.

2. Cook the spinach and season

Sauté the spinach until all the water it releases has evaporated, then season with salt and ground black pepper to taste.

3. Melt in the cheese

Turn off the heat and add 50 g of grated cheese of your choice. Stir so the cheese melts with the residual heat of the spinach. Let the filling cool completely.

4. Make the dough

Meanwhile, prepare the empanada dough. In a bowl, combine 200 g all-purpose flour and 25 g melted lard, and mix well. Dissolve half a teaspoon of salt in 100 ml of water and add this mixture to the bowl.

5. Knead and rest the dough

Mix and knead until you have a smooth, homogeneous dough. Let it rest for 10 minutes in the bowl, covered with a cloth.

6. Roll out and cut the dough discs

Lightly flour your work surface and rolling pin, and roll the dough out into a thin sheet about 2–3 mm thick. Using a cup, a cookie cutter, or a bowl, cut out discs of dough. Gather the scraps, re-roll them, and repeat until all the dough is used.

7. Fill the empanadas

Roll over the dough discs once more to stretch them slightly, then place 1 to 2 tablespoons of filling in the center of each, depending on the size of your empanadas.

8. Seal the edges

Moisten the tip of your finger with a little water and wet the entire edge of the empanada. Fold the dough over so the two edges meet perfectly, and press lightly with your finger to seal them closed.

9. Make the repulgue

Close the empanadas with the traditional repulgue: place the empanada in the palm of your hand and make small folds with the thumb and index finger of your other hand until the entire empanada is completely sealed.

10. Brush with egg

Place the empanadas on a baking sheet lined with parchment paper. Brush them with beaten egg.

11. Bake the empanadas

Bake in the middle of the oven at 180 °C (350 °F) with top and bottom heat for about 30–35 minutes, until golden brown to your liking.

12. Serve

Serve the spinach and cheese empanadas while still a little warm so the filling stays creamy and delicious.

Tips for the Best Spinach and Cheese Empanadas

Choose the right cheese

We used a mix of grana padano and gouda, but you can use any cheese that pairs well with spinach, such as parmesan, goat cheese, mozzarella, or blue cheese. Just make sure it melts nicely.

Make the dough your own

In Argentina, beef fat is traditional for empanada dough, but it can be hard to find elsewhere. We substitute lard, which is widely available, though butter also works beautifully and complements this filling.

Get perfect discs

For medium-sized empanadas, cut discs about 12 cm (4.7 inches) in diameter. A 12 cm bowl, a cookie cutter, a plating ring, or any similar tool makes quick work of it.

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