There's something truly enchanting about intertwining cultures and flavors to create a dish that transcends boundaries. The following recipe is a testament to culinary creativity and a homage to the fusion of diverse worlds. Read more about the history of the empanada here.
Ingredients
Servings 8
Filling
- 1 ½ cups fresh spinach washed and finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 cups + 4 tablespoons extra virgin olive oil
- 1 small white onion finely chopped
- 1 clove garlic minced
- ½ teaspoon smoked sweet paprika
- ½ teaspoon ground turmeric
- 1 cup feta cheese block is best but crumbled works
Dough
- 2 ½ cups of water
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- 2 cups pre-cooked white or yellow maize meal HARINA P.A.N
- 1 tablespoon all purpose flour
Nutritional Facts
Nutrition Facts
Spinach and Feta Cheese Corn Empanadas
Amount per Serving
Calories
372
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
18
g
Cholesterol
17
mg
6
%
Sodium
370
mg
16
%
Potassium
156
mg
4
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
673
IU
13
%
Vitamin C
3
mg
4
%
Calcium
149
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Make the filling:
- Wash the spinach thoroughly; pat dry with cloth or paper towels. Once dry, chop finely and set aside in a bowl.
- Using a pestle and mortar, coarsely grind the cumin and coriander seeds. In a medium skillet, heat 2 tablespoons oil, and fry the ground seeds for 2-3 minutes. Incorporate the onions, sautéing until they turn soft and slightly brown. Then add the garlic, paprika, and turmeric. Fry for 2 minutes, then add the Spinach and cook, stirring, until the spinach is just wilted. Once cooled, add in crumbled feta.
Make the dough:
- In a medium bowl, combine water, salt, sugar, and the maize and wheat flour. Use your hands to mix, breaking any lumps that form. Let it rest for a few minutes, ensuring the dough is firm but malleable. Adjust consistency with more maize, flour or water if necessary.
- Divide into 6-8 portions, rolling each into a ball. Flatten each using a tortilla press or between two plastic sheets, forming an approximately 8-inch circle. Dip your fingertips into some olive oil and gently press into the dough.
- Place about 1 ½ tablespoons of the feta and spinach mixture in the center of each circle. Using the plastic sheet as support, carefully fold the dough over the filling, forming a semicircle. Trim the edges with a knife or use a bowl to create a half-moon shape.
- In a large skillet, add the olive oil until a deep-fry thermometer registers 350º F. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven at 350º F. Serve these golden pockets of joy hot with a dipping sauce of your choice. The zest of chimichurri or a dash of hot sauce pairs beautifully, accentuating the rich flavors within.
