Hors d'oeuvres

Recipes Filter

» Search

Spinach and mushroom empanadas

Ellise Pierce / The Cowgirl Chef
Paris, France

Ingredients

  • 16 ounces baby spinach
  • 10 ounces portobello mushrooms, ¼-inch dice
  • 1 medium onion, ¼-inch dice
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • Sea salt
  • Pepper
  • Olive oil
  • 1 lime

Directions

Drizzle a bit of olive oil in a heavy skillet, add onions and garlic, and turn on medium heat. Cook until the onions become translucent, about 5 – 10 minutes.

Add mushrooms and let them cook a bit. Then add the spinach, cumin, salt, and pepper. Let cook until spinach wilts, about 5 minutes. Give the mixture a squeeze of lime, and let it cool before stuffing the empanadas.

• Read and watch: Story and Cowgirl Chef video

More empanada recipes
• Empanada dough
• Chicken empanadas
• Sweet-potato, chorizo, and goat-cheese empanadas