Spinach, Tofu and Feta Empanadas

Name: Spinach, Tofu and Feta Empanadas
Total time: 3600 s
Yield: 24 empanadas
Cuisine: American
Ingredients: 540 grams (19 ounces) tofu, pressed to extract liquid, and chopped; 910 grams (2 pounds) frozen spinach, thawed and squeezed to extract liquid, and chopped; 2 tablespoons olive oil; 2 onions, peeled and chopped; 6 cloves garlic; 170 grams (6 ounces) feta, crumbled; 2 tablespoons pine nuts, toasted; 1 lemon, juiced and zested; 1 teaspoon ground nutmeg; Salt, to taste; Ground black or white pepper, to taste; 24 discs for empanadas; 1 egg, beaten, for egg wash; Tzatziki sauce, for dipping (optional)

Ricardo @tallcook

Manhattan, New York, United States

I grew up eating empanadas. The spinach ones were not my favorite, but over the years I started adding feta for flavor and tofu for nutrition. Now, I devour them.

#vegetarian

I grew up eating empanadas. The spinach ones were not my favorite, but over the years I started adding feta for flavor and tofu for nutrition. Now, I devour them.

#vegetarian

Ricardo @tallcook

Manhattan, New York, United States

I grew up eating empanadas. The spinach ones were not my favorite, but over the years I started adding feta for flavor and tofu for nutrition. Now, I devour them.

#vegetarian

I grew up eating empanadas. The spinach ones were not my favorite, but over the years I started adding feta for flavor and tofu for nutrition. Now, I devour them.

Saved

Ingredients

1 hour

24 empanadas

540 grams (19 ounces)tofu, pressed to extract liquid, and chopped
910 grams (2 pounds)frozen spinach, thawed and squeezed to extract liquid, and chopped
2 tablespoonsolive oil
2onions, peeled and chopped
6 clovesgarlic
170 grams (6 ounces)feta, crumbled
2 tablespoonspine nuts, toasted
1lemon, juiced and zested
1 teaspoonground nutmeg
Salt, to taste
Ground black or white pepper, to taste
24discs for empanadas
1egg, beaten, for egg wash
Tzatziki sauce, for dipping (optional)

Saved

Steps

1 hour

1

Sauté onions in olive oil at medium temperature for 10 minutes. Add garlic and cook for 2 minutes. Set aside.
2

Preheat oven to 450F
3

In a large bowl combine all ingredients for the filling.
4

Assemble the empanadas and place on a baking sheet lined with parchment paper. Poke a couple of holes on the tops and apply egg wash. Bake for 10 minutes. Let them rest for 10 minutes and serve. They go great with tzatziki sauce.