Mini Spinach and Artichoke Empanadas

Appetizers, nibbles, hors d’oeuvres… I love ’em all!

Here, the classic Spinach and Artichoke Dip  gets an update – all wrapped up in 2-bite sized empanadas! They bake up golden brown and flaky, literally bursting with creamy spinach and artichoke dip.

The recipe makes 24 Mini Spinach and Artichoke Empanadas, with a little extra dip left over. (Treat for the cook!) The empanadas freeze beautifully whether they’re unbaked or baked, making them great to make ahead.

I took a shortcut here with refrigerated pie crust, but you can certainly make your own pie crust too! If you’re interested in trying your hand at traditional empanada dough and some other filling ideas – see my recipes for an Empanada Party: 4 Fillings & 3 Sauces!

Live local to Philadelphia area and want to purchase some awesome empanadas? Check out Abuelita’s Empanadas at The Lancaster County Farmers Market!

Mini Spinach and Artichoke Empanadas

Classic Spinach and Artichoke Dip gets an update - all wrapped up in 2-bite sized empanadas! They bake up golden brown and flaky, literally bursting with creamy spinach and artichoke dip. (Take a short cut and use refrigerated pie crust.)

Tina Verrelli - epicuricloud.com

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Course: Appetizer

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 24 empanadas + some extra dip

Ingredients

• 8 ounces cream cheese softened, I used Philadelphia brand
• 1/4 cup sour cream
• 1/2 cup mayonnaise
• 1 10-ounce package frozen chopped spinach thawed and squeezed very dry
• 1 14-ounce can artichoke hearts well drained and chopped
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1-2 teaspoons hot sauce, such as Tabasco add to your liking
• 1/2 teaspoon minced/pressed garlic
• 1/4 cup finely sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 packages refrigerated pie crusts (4 crusts) or homemade pie crusts
• 1 egg for egg wash

Instructions 

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper or spray with non-stick baking spray.
• Mix together: (I use hand or stand mixer) cream cheese, sour cream, mayonnaise, spinach, artichoke hearts, Parmesan, mozzarella, Tabasco, garlic, green onion, salt and pepper.
• Cut 3 1/2" rounds of pie crust with a biscuit, cookie cutter or glass with same diameter. I was able to cut 8 rounds from each pie crust. (You can re-roll the crust leftovers to make some more.)
• Spoon about 2 teaspoons of filling in the center of each round, fold over and crimp the edges with a fork. Poke the top with a fork to help release steam while baking. Place on prepared baking sheet. You will have a cup or so of dip left over. I freeze this in a small baking dish to bake and enjoy later.
• You can freeze the empanadas at this point if you want. Freeze on the baking sheet, then transfer to a zip top bag or freezer container.
• Egg Wash: Whisk together egg and 2 teaspoons water. Brush empanadas with egg wash.
• Bake for about 12 - 15 minutes or until golden brown.

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