Summer On Your Plate

Tasty Empanadas with Bell Pepper and Spinach Filling

Tasty Empanadas with Bell Pepper and Spinach Filling

I recently spent an evening with my friends playing games and brought some little empanadas as a snack.

To make these delicious empanadas you need a yeast dough and one or two delicious fillings. I chose a spicy filling with bell pepper, mushrooms and harissa and a creamy filling with spinach cashew cream and onions.

If you don’t have much time, take a ready to use pizza dough. So you save that resting time for the yeast dough.

Have fun trying!



5.0 from 1 reviews
Tasty Empanadas with Bell Pepper and Spinach
Gang/Type: Snack
Ergibt/Yield: About 24 empanadas
For the dough:
  • 400 g (14.1 oz) flour
  • 1 pk. dry active yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 200 - 240 ml (up to 1 cup) lukewarm water

For the bell pepper filling:
  • 1 red bell pepper
  • 3 mushrooms
  • 1/2 red onion
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • 1/2 tsp harissa paste
  • 1 pinch salt
  • 1 tbsp chopped parsley

For the spinach filling:
  • 1/2 red onion
  • 150 g spinach
  • 2 tbsp cashews
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 100 ml (1/2 cup minus 1 tbsp) water
  • 1 tbsp oil
  • pepper

  • 1 tbsp vegan butter - melted
  1. Knead all ingredients for the dough thoroughly and let rest for about an hour.

  2. For the bell pepper filling finely chop the bell pepper, mushrooms and onion. Sauté all in hot oil and season with harissa paste, salt and parsley. Spread on a plate and let cool.
  3. For the spinach filling cut the onions into fine strips and roughly chop the spinach. Grind the cashews and blend with yeast flakes, salt, garlic powder, pepper and water to get a spiced cream. Sauté the onion in hot oil and then add the spinach, let wilt. Pour the cream over and bring to boil and let simmer briefly. Let cool.

  4. Preheat the oven to 180° C (360° F).

  5. Roll out the dough very flat and cut out small circles (about 3.5 in). Add one teaspoon of filling to each circle and fold over. Fold the edges to the center or close with a fork.

  6. Place the empanadas onto a baking tray, lined with parchment paper and brush on melted butter. Bake in the oven for about 15 minutes until golden.


  1. Claudia Buch
    Thursday July 23rd, 2020 / 11:32 AM

    Heij Rina… Hab gerade mal die Füllung für die Empanada fertig und die mit Spinat ist ja so schon unfassbar lecker ❤️… Danke für die vielen tollen Ideen

    • Rina
      Thursday July 23rd, 2020 / 12:03 PM

      Sehr gerne, liebe Claudia! 🙂

  2. Meinigkeiten
    Sunday April 28th, 2019 / 01:30 PM

    Die mit Spinat Füllung gab es gerade zum Essen, sehr lecker, danke fürs Retept ?

    • Rina
      Sunday April 28th, 2019 / 01:32 PM

      Hey Meinigkeiten,
      freut mich, dass es dir geschmeckt hat!
      Liebe Grüße

  3. Kerstin Decker
    Monday February 18th, 2019 / 12:10 AM

    So heute Abend haben wir den herrlichen Gemuse Strudel gegessen und der war einfach so lecker. Mein Mann wird den Rest als Lunch essen, danke fur das dieses schmackhafte Rezept, Kerstin

    • Rina
      Monday February 18th, 2019 / 05:51 AM

      Liebe Kerstin,
      freut mich, dass es euch geschmeckt hat!
      Liebe Grüße

  4. Petra Janke
    Sunday February 17th, 2019 / 07:04 PM

    Die sehen ja lecker ? aus!
    Die mit Spinatfüllung werde ich ausprobieren!

    • Rina
      Sunday February 17th, 2019 / 07:05 PM

      Danke für deine lieben Worte! Ich wünsche dir viel Spaß beim Ausprobieren!
      Liebe Grüße

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