Empanada de Espinacas con Queso
Spinach and cheese empanada.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Empanaderia Antonia Butrón Centro
Empanadas have roots in the Middle East and were brought to Spain during the Moorish rule. The concept of encasing fillings in dough spread throughout Latin America with Spanish colonization, evolving to incorporate local ingredients and flavors. The combination of spinach and cheese is a relatively modern adaptation, reflecting a broader trend towards vegetarian options.
Empanadas are a staple snack or light meal across Spain and Latin America, often enjoyed during gatherings, festivals, or as a convenient on-the-go food. Different regions have their own variations in fillings and dough, reflecting local culinary traditions.
Regional Variations
The filling can vary greatly. In some regions, hard-boiled eggs, raisins, or pine nuts are added. The type of cheese used also depends on local availability and preferences.
Social Food
Empanadas are often made in large batches for family gatherings and celebrations. Sharing empanadas is a common expression of hospitality and generosity.
Festival Food
Empanadas are a popular street food and are often sold at festivals and markets. They offer a quick and satisfying meal for attendees.
Empanada de Espinacas con Queso offers a savory and comforting flavor profile. The earthy taste of spinach is balanced by the richness and saltiness of the cheese, all encased in a flaky, often buttery crust.
The dominant flavor is the earthy, slightly bitter taste of spinach, which is usually cooked down with aromatics like garlic and onion to soften its intensity. The cheese, commonly Manchego, queso fresco, or mozzarella (depending on the region), provides a creamy, salty counterpoint. The dough itself, whether made with wheat flour or cornmeal, contributes a subtle sweetness and textural contrast. Spices like nutmeg, paprika, or cumin can be added to enhance the overall flavor profile.
Dough Preparation
Make sure the dough is cold before rolling it out. This will help to prevent it from sticking and ensure a flaky crust. Resting the dough in the refrigerator for at least 30 minutes is crucial.
Filling Moisture
Squeeze out excess moisture from the cooked spinach to prevent the empanadas from becoming soggy. A slightly drier filling will also make it easier to seal the empanadas properly.
Sealing the Empanadas
Use a fork to crimp the edges of the empanadas tightly to prevent the filling from leaking out during baking. A proper seal is essential for both appearance and preventing burning.
Baking Temperature
Bake at a high enough temperature to ensure the crust is golden brown and crispy. Monitor the baking process closely to avoid burning.
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