Air Fryer Spinach and Cheese Empanadas
Description
Flaky, golden empanadas filled with sautéed spinach, ricotta, and Parmesan — crisped in the air fryer in under 10 minutes. An easy vegetarian appetizer.
Ingredients
- 8 empanada discos, 2 crusts refrigerated pie crust, or 8 empanada discos, thawed
- 2 tablespoons butter
- 4 cups fresh spinach, packed
- 1 large egg
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese, grated
- 2 tablespoons butter, melted, for brushing
Instructions
- Melt 2 tablespoons butter in a small skillet over medium heat. Add spinach and sauté 2–3 minutes until fully wilted. Transfer to paper towel, press out excess liquid, and let cool. Chop roughly.
- In a small bowl, whisk the egg. Fold in ricotta and Parmesan, then stir in the cooled spinach.
- Unroll pie crust and cut eight 4-inch rounds. (Skip if using discos.)
- Place 1 tablespoon of filling slightly off-center on each round, leaving a ½-inch border. Moisten the edge with water, fold into a half-moon, press the seam with your fingers, then crimp with a fork.
- Preheat air fryer to 350°F for 3 minutes. Brush empanadas with melted butter.
- Arrange in a single layer in the basket. Air fry 8–10 minutes, flipping halfway, until deep golden brown. Work in batches as needed.
- Cool 2 minutes, then serve warm.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Squeeze all moisture from the spinach — wet filling causes blowouts.
- Do not exceed 1 tablespoon of filling per round.
- To cook from frozen: 350°F for 12–14 minutes, no thawing needed.
- Oven method: 400°F for 18–20 minutes on a parchment-lined sheet pan.
Nutrition
Serving: 1ServingCalories: 105kcalCarbohydrates: 2gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 48mgSodium: 133mgPotassium: 113mgFiber: 0.4gSugar: 0.2gVitamin A: 1709IUVitamin C: 4mgCalcium: 89mgIron: 1mg