We are Spinach Empanada Addicts
Let me tell you about our spinach empanada addiction. Almost every Saturday morning, Ricky and I would head to our favorite Cuban bakery where they serve an assortment of Spanish delights, most of which we could not eat.
You see, almost everything in a Latin bakery contains some sort of animal product. Even the Cuban bread has lard in it! Being vegan and all, we would always get the spinach empanadas. We were in love and didn’t miss the other delicious pastries made with cheese, chicken, or beef.
Unfortunately, as we became more vegan-savvy, we realized that their spinach empanada recipe contained butter!
This is the story of how these vegan, spinach empanadas came to be.
Recreating the Spinach Empanadas
After recreating the basic spinach and garlic empanada recipe, I realized how versatile this recipe is. So, I decided to create three versions inspired by Cuban and Spanish cuisine: Simple spinach and garlic empanadas, vegan chicken and spinach empanadas, and vegan spinach and cheese empanadas.
Although these can be fried or cooked in the oven, I chose to make them in the air fryer. I find that they cook quicker than baking them in the oven and without all the extra fat that regular frying imparts.
These can be eaten for breakfast or lunch and make a great snack. Each recipe is easily doubled. The empanadas freeze well and are perfect for making in larger batches. Simply pop the frozen empanadas into the air fryer for 15 minutes.