Air Fryer Spinach and Cheese Empanadas

Air Fryer Spinach and Cheese Empanadas — flaky, golden hand pies stuffed with buttery sautéed spinach, creamy ricotta, and sharp Parmesan. They take 30 minutes start to finish, they’re vegetarian, and the air fryer gets the crust crisper than the oven ever will. Perfect for a party tray, and honestly just as good as a weeknight dinner with a salad.

If you’ve been using your air fryer mostly for frozen foods and weeknight shortcuts, this is the recipe that shows you what it can really do with pastry.

Why You’ll Love These

The filling comes together in a single skillet in about four minutes. You’re using refrigerated pie crust, so there’s no dough to make. And unlike deep frying, there’s no pot of oil to heat up, monitor, or dispose of — you brush the tops, set the basket, and walk away.

They also freeze beautifully, which makes them one of the better make-ahead appetizers in my rotation.

Ingredients

• Refrigerated pie crust — one 2-crust package (or 8 empanada discos, see below)
• Butter — 2 tablespoons for the filling, 2 tablespoons melted for brushing
• Fresh spinach — 4 cups, packed; it cooks down to almost nothing
• Egg — 1 large, for the filling
• Ricotta cheese — ½ cup, whole milk
• Parmesan cheese — ¼ cup, freshly grated

A note on the ricotta: drain it if it looks watery. Excess moisture is the number one reason empanadas split open in the air fryer.

Pie Crust vs. Empanada Discos

You have two good options here, and it’s worth understanding the difference before you shop.

Refrigerated pie crust is what I use most often. It’s in every grocery store, it’s flaky, and one 2-crust package yields eight 4-inch rounds with almost no scrap. The texture leans buttery and biscuit-like.

Empanada discos (sold frozen, usually as Goya or Fiera discos para empanadas) are the traditional choice. They come pre-cut to the right size, they’re sturdier, and they hold a pleat better if you want that classic ropey edge. Thaw them in the fridge for about 30 minutes before filling — frozen discos crack when you fold them. If you go this route, skip the cutting step entirely.

Either works. Discos are more authentic and less fussy; pie crust is more available and a bit richer. If you’re starting with fully assembled empanadas straight from the freezer aisle instead, that’s a different technique with different timing.

How to Make Air Fryer Spinach and Cheese Empanadas

Step 1 — Cook the spinach. Melt 2 tablespoons of butter in a small skillet over medium heat. Add the spinach and sauté 2 to 3 minutes, just until fully wilted. Transfer to a plate lined with paper towel and press gently to release the liquid. Let it cool for a few minutes.

Step 2 — Mix the filling. In a small bowl, whisk the egg, then fold in the ricotta and Parmesan. Chop the cooled spinach roughly and stir it through. The mixture should be thick enough to hold its shape on a spoon.

Step 3 — Cut the rounds. Unroll the pie crust and cut 4-inch circles using a large biscuit cutter, a wide-mouth jar lid, or a small bowl as a guide. You’ll get four rounds per crust, eight total. Re-roll the scraps if you want a couple extra.

Step 4 — Fill and seal. Place about 1 tablespoon of filling slightly off-center on each round, leaving a clean ½-inch border. Dab the edge with water, fold into a half-moon, and press the seam firmly with your fingers first — then crimp with the back of a fork. Sealing properly matters more than it looks like it does.

Step 5 — Air fry. Preheat the air fryer to 350°F for 3 minutes. Brush the empanadas with melted butter and arrange them in a single layer in the basket, not touching. Air fry 8 to 10 minutes, flipping at the halfway mark, until deep golden brown. Work in batches — a crowded basket steams instead of crisping, and your second batch will run a minute faster since the machine is already hot.

Butter Wash vs. Egg Wash

I brush with melted butter because it adds flavor and gives a soft, rich sheen. If you want that deep lacquered restaurant color instead, whisk one egg with a teaspoon of water and brush that on before air frying. Egg wash browns harder and faster; butter tastes better. You can also do both — egg wash first, a little melted butter the moment they come out.

Air Fryer Time and Temperature

Starting from	Temp	Time	Notes
Fresh, just assembled	350°F	8–10 min	Flip halfway
Frozen, uncooked	350°F	12–14 min	No thawing needed
Leftover, refrigerated	320°F	3–4 min	Just to re-crisp
Store-bought frozen	375°F	8–10 min	Brush with oil first

Air fryers vary more than any other appliance in my kitchen, so treat these as starting points and check at the earlier mark. If you cook a lot of frozen foods, my charts and cooking tips cover the timing differences between basket and oven-style models.

Can I Make These in the Oven?

Yes. Preheat to 400°F, arrange the empanadas on a parchment-lined sheet pan, brush with butter or egg wash, and bake 18 to 20 minutes until golden. They won’t get the same blistered, crackly surface the air fryer produces, but they’re still excellent — and the oven fits all eight at once, which matters if you’re feeding a crowd.

Tips for Crispy Empanadas Every Time

Don’t overfill. One tablespoon looks stingy. It isn’t. Two tablespoons will burst the seam, and molten ricotta in the bottom of your basket is a genuinely annoying cleanup.

Squeeze the spinach. Wet filling equals soggy bottom crust.

Preheat. Three minutes of preheating is the difference between a crust that puffs and one that slowly dries out.

Single layer, always. Overlapping empanadas come out pale on the overlap. Two batches of four beat one batch of eight every time.

Chill if the dough gets soft. If your kitchen is warm and the crust turns floppy while you’re working, pop the assembled empanadas in the fridge for 10 minutes before air frying.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Absolutely — use about 10 ounces of frozen chopped spinach. Thaw it completely, then squeeze it hard in a clean kitchen towel until no more liquid comes out. Frozen spinach holds far more water than you’d expect, and any that’s left behind will make the filling loose. Skip the sauté step and stir it straight into the ricotta mixture.

Are these vegetarian?

Yes. There’s no meat in the recipe, which makes them an easy contribution to a party where you don’t know everyone’s diet. For a vegan version, swap in a plant-based butter, dairy-free ricotta, and a vegan Parmesan alternative, and use a splash of plant milk in place of the egg in the filling.

Why did my empanadas open in the air fryer?

Almost always one of three things: too much filling, filling that was still warm when you assembled, or a seam that was crimped but not pressed. Press the edges together with your fingers before you bring the fork anywhere near them.

How do I store leftovers?

Let them cool completely to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat in the air fryer at 320°F for 3 to 4 minutes — the microwave will make the crust chewy.

Can I freeze them?

Both ways work. To freeze uncooked, arrange the assembled empanadas in a single layer on a sheet pan, freeze until solid, then transfer to a freezer bag for up to 3 months. Cook straight from frozen at 350°F for 12 to 14 minutes.

To freeze cooked, cool completely, wrap individually, and freeze for up to 2 months. Reheat at 350°F for 5 to 6 minutes.

What size should the rounds be?

Four inches is my standard for an appetizer-sized empanada that holds a tablespoon of filling comfortably. If you want cocktail-sized bites, cut 3-inch rounds and use a rounded teaspoon instead — reduce the cook time to 6 to 7 minutes.

What to Serve With Them

These want something cool and acidic alongside. Sour cream is the default, but homemade guacamole is better, and a bowl of salsa verde or chimichurri rounds out the tray. For a full meal, add black beans and rice, or a simple green salad with a sharp vinaigrette.

Variations Worth Trying

Once you’ve got the technique down, the filling is completely open. Swap the ricotta for cream cheese and add caramelized onion. Stir in sun-dried tomatoes and a pinch of red pepper flakes. Add sautéed mushrooms for something earthier.

If you want to go savory and substantial, the same folding and air frying method carries straight over to beef empanadas and to a Philly cheesesteak version with steak, peppers, and provolone. For mornings, breakfast empanadas with egg and sausage use the same dough and the same timing. And if you’re building a dessert course, blueberry and goat cheese proves the format works sweet just as well as savory.