This recipe began as a way to bring together two of my favorite kitchen discoveries: flaky handheld pastries and flavorful plant-based cheese. I first made these while hosting a small Sunday dinner where guests ranged from committed vegans to occasional meat-eaters. I wanted something that felt festive but wasn’t fussy, and the result — warm empanadas with a tangy crumbly vegan feta and bright spinach — disappeared before I could sit down. The pastry crisps to a golden brown and gives way to a creamy, herb-flecked interior that tastes like a cross between savory hand pies and Mediterranean pies. I often make a double batch and freeze half; they reheat beautifully and remain crisp if reheated briefly in a hot oven. When I developed this version I focused on balancing texture and ease. The dough is forgiving: a simple mix of flour, warm water, and oil that needs only a short rest before rolling. The filling is intentionally straightforward so the tang of the vegan cheese and the freshness of the spinach are the stars. These are perfect for a relaxed appetizer tray, a picnic, or a weeknight dinner paired with a bright salad. My family likes them with a squeeze of lemon and a sprinkle of flaky salt right before serving — it lifts the flavors and makes each bite pop.

Ingredients

• All-purpose flour: Use 3 cups of a reliable brand such as King Arthur or Bob’s Red Mill for consistent gluten strength. Properly measured by spooning into the cup and leveling, it gives structure to the pastry while keeping it tender when mixed with oil.
• Salt: 1 teaspoon kosher or fine salt added to the dough improves overall flavor — don’t omit it. If using table salt, reduce slightly.
• Warm water: 1 cup (about 110°F/43°C) helps hydrate the flour and relax the gluten; if water is too hot, it can affect yeast-based doughs, but here it simply helps ingredients bind.
• Vegetable oil: 2–3 tablespoons of neutral oil such as canola or sunflower keeps the dough pliable and produces a tender crust; feel free to use light olive oil for subtle flavor.
• Vegan feta: About 7 oz crumbled (roughly 1 1/2 cups). Brands vary — try a firm, crumbly style made from soy or coconut for the best texture; drain excess liquid before crumbling.
• Fresh spinach: 2 cups finely chopped (about 2 ounces fresh). Baby leaves are ideal — they cook down quickly and blend smoothly into the cheese.
• Fresh herbs (optional): 2 tablespoons finely chopped parsley or cilantro brightens the filling; add to taste for an extra herbaceous note.

Instructions

Mix the dough: In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Gradually pour in 1 cup warm water while stirring with a wooden spoon until a shaggy dough forms. Add 2–3 tablespoons vegetable oil and work it into the mass until combined. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. You’re aiming for a soft ball that is tacky but not sticky; add a teaspoon of water if too dry or a dusting of flour if too wet. Cover with a clean cloth and let rest 20–30 minutes to relax the gluten for easier rolling. Prepare the filling: In a medium bowl, combine 7 oz crumbled vegan feta and 2 cups finely chopped fresh spinach. Add 2 tablespoons chopped fresh herbs if using, and season lightly with black pepper. Taste and adjust: because vegan cheeses vary in saltiness, sample a small pinch and add a touch of salt only if needed. The filling should be moist but not watery; squeeze out any excess liquid from the spinach if it seems wet. Portion the dough: Divide the rested dough into four equal pieces and let them rest another 20 minutes under the cloth; this extra rest keeps the dough supple and prevents shrinkage when frying. On a lightly floured surface, roll each piece into a thin disc about 6–7 inches across, aiming for an even thickness so cook time is consistent. Fill and seal: Lightly moisten the edge of each disc with water using a fingertip or small brush. Spoon a generous amount of the spinach and feta mixture onto one half, leaving a margin to seal. Fold the dough over the filling into a half-moon and press firmly to close. Crimp the edges with a fork or twist them for a decorative seal. Look for an even thickness at the seam so it cooks evenly. Fry to golden: Heat 1/4 inch of neutral oil in a skillet over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Fry empanadas in batches for 2–3 minutes per side, flipping once, until deep golden and crisp. Transfer to paper towels to drain and rest briefly — this helps the interior set and keeps the crust crisp. Serve warm: Serve immediately as a snack, accompaniment, or main. A squeeze of lemon and sprinkling of flaky salt elevate the flavors; for dipping, try a simple yogurt-free tzatziki or a bright chimichurri.

Storage Tips

These keep best when cooled completely before storing. At room temperature, they remain pleasant for a few hours but should go into the refrigerator if kept longer — stored in an airtight container they’ll last 3–4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a resealable bag for up to 3 months. To reheat, restore crispness by reheating in a preheated 400°F oven for 8–12 minutes (from refrigerated) or 15–20 minutes from frozen; avoid microwaving as it softens the crust. If you fried them, blot excess oil with a paper towel before storing.

Ingredient Substitutions

If you need a gluten-free option, substitute a 1:1 gluten-free baking flour blend and chill the dough longer; it will be more fragile so handle gently. For oil, light olive or avocado oil work well; coconut oil will add flavor and should be fully liquid. Swap vegan feta for firm tofu that has been pressed, seasoned with lemon and salt, and crumbled for a cheaper alternative. If you prefer baking to frying, brush with oil and bake at 425°F for 12–15 minutes until golden — you’ll get a lighter, less oily crust.

Serving Suggestions

Serve warm with wedges of lemon and a crisp salad of arugula, cherry tomatoes, and a simple vinaigrette to cut the richness. For an appetizer platter, pair with marinated olives, roasted red peppers, and a garlic-herb dipping oil. These also make a satisfying main when accompanied by a bowl of lentil soup or a grain salad such as tabbouleh. Garnish with extra chopped herbs and a dusting of smoked paprika for color and a hint of warmth.

Cultural Background

Empanadas are a beloved hand-held food across Spain and Latin America, with countless regional fillings and techniques. This recipe borrows the portable concept and combines it with Mediterranean flavors — the tang of feta and the brightness of herbs — creating a hybrid that honors both traditions. The word "empanada" comes from the Spanish empanar, meaning to wrap in bread, and variations range from baked to fried, filled with seafood, meats, or vegetables depending on local produce and customs.

Seasonal Adaptations

In spring and summer, swap spinach for a mix of baby greens and fresh peas for a lighter filling. During fall, add roasted red peppers or caramelized onions for sweetness. For a holiday platter, make smaller bite-sized versions and include spiced pumpkin or roasted mushroom fillings alongside the spinach and feta to create a varied, seasonal spread that pleases different palates.

Meal Prep Tips

For quick weeknight dinners, prepare the filling a day ahead and refrigerate. Make the dough in the morning, portion and keep it wrapped in plastic in the fridge, then assemble and either fry or bake the same evening. To freeze for later, fill and crimp raw empanadas, freeze on a tray, then bag them. Label with the date and reheat from frozen in the oven for best texture. Keep a small baking sheet on hand to finish from frozen without overcrowding.

These turnovers are a joyous reminder that simple ingredients, a little technique, and thoughtful timing can create something both comforting and celebratory. I hope these become a favorite in your kitchen as they have in mine — versatile enough for everyday meals and crowd-pleasing enough for gatherings. Make them your own with herbs, spices, and sauces that reflect the moments you share them in.