Toaster Spinach and Ricotta Empanadas

I grew up eating a lot of toaster food such as Eggo waffles and Toaster Strudel. Although I’ve removed such convenience foods from my life, there is still so much potential left to create a meal that pops out of a toaster. This freezer-friendly empanada recipe is a savory and grown up version of the Pop Tart.

Toaster Spinach and Ricotta Empanadas
Rate this recipe
2 ratings

Yield: 12

Toaster Spinach and Ricotta Empanadas

Ingredients

    For the dough:
  • 4 1/2 cups flour
  • 2 eggs, beaten
  • 4 tbsp. cold milk
  • 1 cup butter, sliced
  • 2 tbsp. white winegar
  • 1 tsp. salt
  • 2/3 cup cold water
    For the filling:
  • 1/2 large yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2  bunches spinach, chopped
  • 1/2 cup ricotta cheese
  • 2 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. sugar
  • 4 tbsp. canola or vegetable oil

Instructions

  1. In a large bowl, combine the flour, butter, and salt. With your hands or a food processor, mix the
  2. Mix in the eggs, milk, vinegar, and water. Knead lightly in the bowl, wrap in cling wrap, and store in the fridge for 1 hour.
  3. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until the onion is golden brown. Add the spinach and cook until it wilts.
  4. Reduce the temperature to medium-low and add in the ricotta, nutmeg, salt, pepper, and sugar. Cook for 10 minutes, stirring frequently. Set the saucepan aside to cool.
  5. Preheat the oven to 400.
  6. On a large floured surface, roll the dough with a floured rolling pin. The rolled dough should be fairly thin but not so much that it is translucent or sticks or tears when peeled off the surface.
  7. Using a small bowl with a brim of approximately 2.5 inches in diameter, cut the dough into circles. Keep balling the dough back up and rolling it out until all the dough is used up.
  8. Taking one circle, spread 1.5 heaping tablespoon of the spinach and ricotta mix onto the middle of the circle, leaving space on the edges. It's important that the mix is spread evenly so that the inside of the empanada defrosts properly in the toaster.
  9. Cover with another circle and press a fork around the edges. Then twist the edges up to form a rope around the circle. If you want to make more traditional empanadas for serving right away, you can use the same method but instead fold the circle in half over the mix.
  10. Bake the empanadas on a large baking sheet for approximately 30 minutes, turning them over halfway. They should be a light golden brown.
  11. You can serve these right away. Or else, allow the empanadas to cool and store them in doubled gallon freezer bags with parchment paper in between and freeze.
  12. When ready to eat, just place an empanada in the toaster over a medium setting.