Spinach and Mushroom Empanadas

Whether you’re vegan or looking for healthier snack options, these mushroom and spinach Empanadas are delicious. They’re packed with vitamins and protein, but they’re melt in your mouth delicious! They only require a few steps and they cook in 5 min!

If you’re hosting a dinner party, try giving this recipe a shot! It’s great, because it’s a meat and dairy- free option everyone can enjoy. Mushrooms are a great vegetable to replace beef, because they have a meaty texture and flavor. They infuse your dishes with all the values of meat, except they have a better nutritional value.

Give this recipe a shot and feel guilt-free as you bite into these bad boys!

MAKES: 12
TOTAL TIME: 15 minutes
PREP TIME: 10 minutes
COOK TIME: 5 minutes

INGREDIENTS:

• 1 Package GOYA round empanada sheets
• 2 cups spinach
• 1 cup chopped mushroom
• 1tbsp minced garlic
• 1/4 cup diced onion
• 3 tbsp olive oil
• 1 tbsp dried oregano
• Salt & pepper to taste
• 2 cups vegetable oil

INSTRUCTIONS:

1. Thaw empanada sheets.
2. In a large pan with edges, heat the vegetable oil.
3. Using a separate pan, sautée the mushrooms with the olive oil, garlic, and oregano. Cook until the mushrooms softened. 
4. Gently fold in the spinach and stir until incorporated and barely wilted. Top with salt and pepper.
5. Spoon in about a tbsp or two in the center of your empanada sheet. 
6. Fold the sheet  in half and press on the edges using a fork to seal the empanada.
7. Gently place the empanada into the heated vegetable oil. Cook for about 2 minutes a side, or until the dough is golden brown.
8. Serve with sour cream or hummus for a tasty appetizer or entree!