Lunch · 55 min · argentinian

Empanadas de Espinaca y Queso

Dinner decisions, handled: Empanadas de Espinaca y Queso pairs pizza dough with spinach for a 55-minute Argentinian lunch. It is weeknight cooking that still hits your targets — 15 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 480 g Pizza dough
• 1 lb Spinach
• 1 cup Ricotta
• 1/2 cup Parmesan
• 1 Onion
• 2 cloves Garlic
• 1/4 tsp Nutmeg

Steps

1. Wilt the spinach in a dry hot pot, squeeze it ruthlessly dry in a towel, and chop fine — wet spinach is the enemy of crisp empanadas.
2. Soften the onion and garlic, add the spinach, and cook off any last moisture.
3. Off the heat, fold in the ricotta and parmesan with nutmeg; chill the filling until firm.
4. Fill, crimp, and bake at 400°F for 18–20 minutes until puffed and golden.
5. Cool 5 minutes before serving; the cheese needs to set or it runs everywhere.

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