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Spinach Feta Empanadas with Ground Chicken

Baked Spinach and Feta Empanadas with Ground Chicken

Kristina Cadelina
Little bites of goodness loaded with the flavors of the Mediterranean. My Spinach and 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. With both protein and nutrients, you can't go wrong with this dish!
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Prep Time 4 hours
Cook Time 12 minutes
Course Appetizer, Snack
Cuisine Spanish
Servings 18
Calories 150 kcal

Equipment

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

Notes:
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.
Helpful tips:
  • 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

Calories: 150kcalCarbohydrates: 11gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 35mgSodium: 141mgPotassium: 252mgFiber: 1gSugar: 0.1gVitamin A: 1175IUVitamin C: 6mgCalcium: 54mgIron: 2mg
Keyword Spinach Feta Empanadas
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