Baked Spinach Feta Empanadas with Ground Chicken
Little bites of goodness loaded with the flavors of the Mediterranean. My Spinach Feta Empanadas with Ground Chicken are quite tasty AND you just can’t have one! These freshly baked empanadas are a delightful combination of fresh spinach, feta cheese, and ground chicken- all wrapped in a golden brown, flaky pie crust.
I love making sweet empanadas like my Cherry Dessert Empanadas and my Fresh Fig and Goat Cheese Empanadas. I had a recipe request from my meal prep client for a savory hand pie with feta and spinach with some kind of protein. The first thing that came to mind was this tasty combo! You can enjoy these while sipping on my White Sangria Mocktail or a throw a tapas party and cook up some Chicken and Seafood Paella or Mediterranean Steak Bites.
Why this recipe works
- The empanada filling is easy to make.
- This easy recipe uses fragrant yet simple herb and spices.
- You can use a premade pie crust or a homemade one.
- With both protein and nutrients, you can’t go wrong with this dish!
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Ingredients for Spinach Feta Empanadas
- Pie crust. I have made empanadas with both premade and homemade pie crust. Either works.
- Extra virgin olive oil.
- Ground chicken. Trader Joe’s has reasonable prices and high quality.
- Dried oregano. Fresh oregano works too.
- Fresh spinach leaves. Bagged spinach is perfect for this recipe.
- Feta.
- Fresh mint leaves.
- Parsley. Italian parsley is best but regular parsley will work.
- Egg. This is for the egg wash.
- Kosher salt. As needed.
For Assembly
- Parchment paper
- A little flour for rolling
How to make
Step 1 : Start with preheating the oven to 400 degrees F. Line a sheet pan with parchment paper.
Step 2: Starting with spinach mixture: In a large skillet over med-low heat, add in the olive oil. When ready, add the ground chicken. Break up the chicken with wooden spoon and cook for about 2 minutes. Season with oregano and a touch of salt.
Step 3:Let the chicken continue to cook for about 5 minutes and add in the spinach leaves. Let the spinach wilt. Then add in the chopped parsley and mint.
Step 4: When chicken is fully cooked (no longer pink/165 degrees F) , add in the crumbled feta and gently combine. When the filling is done, remove the heat and set it aside to cool for a few minutes.
Step 5: On a lightly floured work surface, roll out the pie dough.
Step 6: Using a large biscuit cutter (3 1/4 inch)- cut 9 pastry circles. Expand each circle a bit more with the rolling pin (use more flour if needed on the surface and the roller.)
Step 7: Scoop about a tablespoon or so of the chicken spinach filling and place it in the middle of the circle. Fold over like a half moon and press the edges with a fork to seal.
Step 8: Place all the empanadas on the parchment-lined baking sheet and brush egg wash over the tops. Put in the oven for 10-13 minutes or until golden brown. Let the empanadas cool for a few minutes before eating.
Storing and reheating leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave for about 45 seconds or in the oven at 350 degrees F for about 10 min.
Serving Suggestions for Spinach Feta Empanadas
These spinach feta empanadas are best enjoyed freshly baked and warm. They make an excellent appetizer or snack and pair wonderfully with a simple dipping sauce like my lemon basil sauce, tomato sauce or an avocado dip. For a complete meal, serve them alongside other tapas dishes like my chicken and seafood paella or bison meatballs.
Some delicious additional add ins or swap outs are red peppers, mozzarella cheese or pinenuts.
For added spice you can add chili flakes or hot peppers to the filling.
Tips for the Best Spinach Feta Empanadas
- Excess Liquid: Ensure the spinach is well-drained to avoid excess liquid in the filling. I suggest using bagged spinach.
- Other Cheese Flavors: Experiment with different cheeses like ricotta cheese or cream cheese for a creamier texture.
- Flaky Crust: If making your own dough at home, be sure to use the coldest of cold butter and flour. Pro tip: I like to keep and store my flour in the freezer.
- Freshly Baked: Always serve these empanadas fresh out of the oven for the best flavor and texture. An air fryer or deep fryer can work too.
If you are ready to up your empanada game, these are a must try! I hope you enjoy these delicious savory empanadas!
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Baked Spinach Feta Empanadas with Ground Chicken
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Equipment
- Rolling Pin
Ingredients
- 2 pie crust
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 2 teaspoons dried oregano
- 5 ounces spinach
- 2 ounces feta
- 5 ounces mint
- 1/4 cup parsley
- 1 large egg
- salt as needed
Instructions
- Start with preheating the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Starting with spinach mixture: In a large skillet over med-low heat, add in the olive oil. When ready, add the ground chicken. Break up the chicken with wooden spoon and cook for about 2 minutes. Season with oregano and a touch of salt. Let the chicken continue to cook for about 5 minutes and add in the spinach leaves. Let the spinach wilt. Then add in the chopped parsley and mint.
- When chicken is fully cooked (no longer pink/165 degrees F) , add in the crumbled feta and gently combine. When the filling is done, remove the heat and set it aside to cool for a few minutes.
- On a lightly floured work surface, roll out the pie dough. Using a large biscuit cutter (3 1/4 inch)- cut 9 pastry circles. Expand each circle a bit more with the rolling pin (use more flour if needed on the surface and the roller.
- Scoop about a tablespoon or so of the chicken spinach filling and place it in the middle of the circle. Fold over like a half moon and press the edges with a fork to seal.
- Place all the empanadas on the parchment-lined baking sheet and brush egg wash over the tops. Put in the oven for 10-13 minutes or until golden brown. Let the empanadas cool for a few minutes before eating.
Video
Notes
- Excess Liquid: Ensure the spinach is well-drained to avoid excess liquid in the filling. I suggest using bagged spinach.
- Other Cheese Flavors: Experiment with different cheeses like ricotta cheese or cream cheese for a creamier texture.
- Flaky Crust: If making your own dough at home, be sure to use the coldest of cold butter and flour. Pro tip: I like to keep and store my flour in the freezer.
- Freshly Baked: Always serve these empanadas fresh out of the oven for the best flavor and texture. An air fryer or deep fryer can work too.
Nutrition
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