Mini Spinach and Artichoke Empanadas
Preparation Time: 25 min
Cooking Time: 15 min
Serves 24
INGREDIENTS
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup mayonnaise
- 1 (10 oz) package frozen chopped spinach, thawed and very well drained
- 1 (14 oz) can Reese Chopped Artichoke Hearts, well drained
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1-2 tsp hot sauce, to taste
- ½ tsp garlic, minced or pressed
- ¼ cup green onions, finely sliced
- ¼ tsp salt
- ¼ tsp black pepper
- 2 packages refrigerated pie crusts (4 crusts total)
- 1 egg (for egg wash)
DESCRIPTION
These Mini Spinach and Artichoke Empanadas are a creamy, cheesy appetizer wrapped in flaky golden pastry, perfect for parties, game days, or holiday gatherings. The filling combines rich cheeses, spinach, and flavorful Reese Chopped Artichoke Hearts, which add a tender texture that pairs perfectly with the creamy spinach mixture.
DIRECTIONS
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
- Prepare filling:
In a large bowl, combine cream cheese, sour cream, mayonnaise, spinach, Reese Chopped Artichoke Hearts, Parmesan, mozzarella, hot sauce, garlic, green onions, salt, and pepper. Mix until smooth and evenly incorporated (a hand mixer or stand mixer works well). - Cut dough rounds:
Roll out pie crusts and cut into 3 ½-inch circles using a biscuit cutter, cookie cutter, or glass. Gather and re-roll scraps as needed to maximize yield. - Fill empanadas:
Place about 2 teaspoons of filling in the center of each dough circle. Fold over to form a half-moon shape and crimp edges firmly with a fork to seal. Lightly pierce the tops with a fork to allow steam to escape. - Chill or freeze (optional):
At this stage, empanadas may be frozen in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. - Apply egg wash:
Whisk egg and brush lightly over each empanada to promote a golden finish. - Bake:
Bake for 15 minutes, or until the empanadas are golden brown and crisp. - Serve:
Allow to cool slightly before serving. Serve warm.