• To seal the edges, a “repulgue” technique is used to create the rope shaped edge. ( braided seal )
  • Be careful not to overfill the empanadas, as this can also cause bursting.

2 3/4 cups all-purpose flour

2 teaspoons salt

1 cup warm water

3/4 cup lard or butter, melted


1 tablespoon butter

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon red chile powder

8 ounces fresh spinach, stems removed and thinly sliced

1 cup ricotta

8 ounces whole milk mozzarella or queso quesadilla, shredded

2 tablespoons Parmesan, grated

salt and pepper to taste


1 egg yolk beaten with a splash of water



In a large bowl, combine flour, salt. Slowly pour in the water and melted butter while stirring to make a smooth, cohesive dough. Cover and refrigerate for 2 hours.

In a medium saucepan, heat butter and olive oil over medium high heat. Once the butter is melted, cook the garlic and red chile powder just until fragrant, 30 seconds to 1 minute. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly. Stir in the ricotta, mozzarella, Parmesan, salt, and pepper.

Preheat oven to 400 degrees F and lightly grease 2 large baking sheets. Divide dough into 12 large or 24 small equal pieces. On a lightly floured surface, roll a piece of dough into a circle about 3/8 inch thick. Place 2-3 tablespoons filling in the middle for large empanadas or 1-1 1/2 tablespoons filling for small. Fold the dough over the filling and press the edges together to seal. Starting at one end, pull the edge out slightly and fold over, repeating until you reach the other side to create a rope appearance. Repeat with remaining dough. Brush the tops of the empanadas with the egg wash. Bake on prepared baking sheets until golden, 20-25 minutes.