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Spinach Mushroom Empanadas

Pillsbury Kitchens
Updated May 6, 2021
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Homemade spinach and mushroom empanadas make mealtime fun and easy. These deliciously cheesy spinach and mushroom empanadas get a hint of spiciness from a chili powder seasoning and pepper Jack cheese. Fill pieces of Pillsbury™ Pie Crust with a tasty combination of sliced baby bella mushrooms, chopped onion, garlic and spinach to make this simple recipe. Add your own touch to this quick-prep dish by serving your spinach and mushroom empanadas with yummy toppings, like sour cream and salsa.

Spinach Mushroom Empanadas

  • Prep Time 35 min
  • Total 1 hr 10 min
  • Ingredients 8
  • Servings 4
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
  • Step 
    2
    In 10-inch nonstick skillet, heat oil over medium heat. Add mushrooms, onion, garlic, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 4 to 6 minutes, stirring occasionally, until most of liquid is evaporated and mushrooms are browned. Stir in spinach until mixed well; remove from heat. Cool 15 minutes.
  • Step 
    3
    On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Place 1 tablespoon cheese on half of each round; spoon generous 2 tablespoons filling on top of cheese, leaving 1/2-inch border near edges. Top with 1 tablespoon cheese.
  • Step 
    4
    Brush edges of dough round lightly with water. Carefully fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Poke tops of each empanada with fork 3 times to vent.
  • Step 
    5
    Bake 12 to 17 minutes or until golden brown and filling is hot.

Nutrition

550 Calories
34g Total Fat
12g Protein
48g Total Carbohydrate
1g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Try serving these spinach and mushroom empanadas with your favorite salsa on the side. Or, serve with an easy seasoned sour cream by stirring 1 to 2 teaspoons hot sauce into 1/4 cup sour cream.
  • tip 2
    Be sure to roll the 14-inch pie dough circle to even thickness to avoid any thin areas in your cutouts. We like to line our cookie sheet with cooking parchment paper to catch any cheese that may ooze out during baking. It helps with cleanup, too!
  • tip 3
    In place of chili powder, swap 1 teaspoon ground cumin and 1 teaspoon ground coriander.
  • tip 4
    For best results, it’s important to squeeze any excess liquid from thawed spinach, to avoid unnecessary moisture in the filling of your spinach mushroom empanadas.
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