Empanadas with spinach, raisins and pine nuts

Empanada met spinazie en rozijnen 4

Empanadas… have you ever eaten them? Anyone who has already gone on holiday to a southern European country will certainly have seen them on the menu or even tasted them. Spain has a long tradition of empanadas. You can buy them here both large and small, with tuna, chicken or vegetarian… In my version I opted for a filling of spinach + raisins + pine nuts, an existing combination that can mainly be found in an original Catalan dish “espinacas con pasas y piñones”.

Empanadas are sometimes fried, but I prefer to bake them in the oven. You get a delicious filled dough snack in a crispy jacket. You can serve them (preferably) warm, but they can also be served cold. An extra sauce to dip the empanada in makes it even tastier. Here I mix Greek yogurt with fresh mint leaves and a touch of salt.

Empanada met spinazie en rozijnen 1
Empanadas with spinach, raisins and pine nuts
Empanada met spinazie en rozijnen 4 scaled
Empanadas are delicious as a snack, starter or main course. Here I combine the savory taste of spinach with the sweetness of raisins and the nutty crunch of pine nuts…
5 van 1 stem
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Tapas, Side dish, Starter
Cuisine Own recipe, Spanish
Servings 16 piece
Calories 143 kcal


  • oven
  • stew pan
  • sieve
  • baking paper


  • 2 shells shortcrust pastry ready made
  • 3 tbl spoon pine nuts
  • 1 egg
  • 250 g spinach fresh
  • 3 tbl spoon raisins
  • 1 tbl spoon olive oil
  • salt and pepper


  • For this dish I used ready-made empanada sheets. These are 16 pieces of Ø12 cm. You can press out smaller sheets from large sheets with a ring. Or you can choose to make your own dough:
    300 g flour, 120 g cold butter, 85 g water, 1 tsp salt, 1 egg
    Mix the flour + salt + water. Use your fingers to rub everything together well. Add the egg and water. Knead well. If you can knead it into a ball, place it in a bowl, cover with foil and place in the refrigerator for 30 minutes. Roll out and cut out circles of 12 – 13 cm.
  • Preheat the oven to 180º. Rinse the spinach and squeeze out the excess water. Grill the pine nuts in a pan without oil.
  • Stew the spinach in a pan until it has shrunk. Add the raisins and pine nuts. Season with salt and pepper.
  • Pass everything through a sieve again to let out excess moisture.
    Separate the egg yolk from the white. Beat the yolk and add 1 tsp water.
  • Take the baking tray and line it with baking paper. Place a sheet of dough on your work surface. Spoon a large teaspoon of the spinach mixture onto the dough. Fold the dough sheet closed, with the edges together so that they fit nicely. You can then finish the edge by gently pressing it with the tines of a fork.
    Place them next to each other on the baking tray. Brush the egg yolk over the filled dough bites with a brush. Place in the oven for 15-20 minutes.


Empanadas are filled pastry snacks that originate in southern countries such as Spain, Portugal or Greece. But also in Latin America, especially in countries such as Argentina, Mexico and other South American countries.
They are usually made by folding dough around a filling and then baking in the oven or deep-frying. Empanadas can be either savory or sweet, and the filling varies widely depending on region and personal preferences.
Empanadas with spinach, raisins and pine nuts are a tasty vegetarian version of this popular dish.
These empanadas are delicious as a snack, starter or, in combination with a salad, for lunch. They combine the savory taste of spinach with the sweetness of raisins and the nutty crunch of pine nuts for a surprising and tasty dish.


Serving: 4gCalories: 143kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 10mgSodium: 193mgPotassium: 125mgFiber: 2gSugar: 0.1gVitamin A: 1481IUVitamin C: 5mgCalcium: 18mgIron: 2mg
Keyword empanadas, empanada recipe, empanada with spinach, stuffed pastry
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I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
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