⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 ½ cups All-purpose flour
• ½ teaspoon Salt
• ½ cup (1 stick) Cold unsalted butter
• ¼ cup Ice water
• 1 (10 ounce) package Frozen chopped spinach
• 1 (14 ounce) can Artichoke hearts
• ½ cup Grated Parmesan cheese
• ¼ cup Mayonnaise
• 2 cloves, minced Garlic
• ¼ teaspoon Black pepper
• 1 Egg
• 1 tablespoon Water

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that perfect golden-brown crust.
2. In a food processor or blender, combine 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and ½ cup (1 stick) of cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs. This is where the magic happens; don't over-process!
3. Add ¼ cup of ice water, one tablespoon at a time, pulsing after each addition until the dough just comes together. Don't add more water than needed; a slightly crumbly dough is okay.
4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes. This chilling step is key to preventing shrinkage during baking.
5. Meanwhile, prepare the filling: In a large bowl, combine 1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry (very important to get rid of excess water!), 1 (14 ounce) can of artichoke hearts, drained and chopped, ½ cup of grated Parmesan cheese, ¼ cup of mayonnaise, 2 cloves of garlic, minced, and ¼ teaspoon of black pepper. Mix well. Season to taste with salt and pepper.
6. On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. You should get about 12 empanadas.
7. Spoon about 2-3 tablespoons of the spinach and artichoke filling into the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a pretty finish.
8. Lightly brush the empanadas with an egg wash (1 egg beaten with 1 tablespoon of water) for a glossy finish. This also helps them brown beautifully.
9. Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until they are golden brown and the filling is heated through. Keep an eye on them – ovens vary!
10. Remove from the oven and let cool slightly before serving. Enjoy your delicious homemade spinach and artichoke empanadas! Seriously, they're that good.

📝 Notes

• Make sure your butter is very cold. This helps create a flaky crust.
• Don't overmix the dough. A slightly crumbly texture is fine.
• Thawing and squeezing the spinach is crucial to prevent a soggy filling.
• Feel free to add a pinch of red pepper flakes for extra heat!