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Cheesy Spinach and Bacon Empanadas

Cheesy Spinach and Bacon Empanadas recipe
photo by:kraft
So very good and very easy to make. I will make this again.
posted by
on 5/25/2014
45 min
1 hr
24 servings
Magazine Acquisition

What You Need

slices  OSCAR MAYER Bacon, cut into 1-inch pieces
cup   chopped onions
cloves  garlic, minced
pkg.   (10 oz.) frozen chopped spinach, thawed, drained
cup  KRAFT Shredded Sharp Cheddar Cheese
cup  frozen corn, thawed
tsp.  crushed red pepper
 egg, beaten

Make It

PREPARE Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.

HEAT oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.

BAKE 15 min. or until golden brown. Cool slightly.

Kraft Kitchens Tips

Make Ahead
Assemble empanadas as directed; place on parchment paper-covered baking sheet. Refrigerate up to 24 hours before baking as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment in airtight container; freeze up to 2 weeks. Thaw in refrigerator before baking as directed.
Fun Idea
Impress your guest by forming the empanadas into different shapes. Or, place a stencil over each empanada before brushing with egg and baking as directed.
Special Extra
Serve with your favorite dipping sauce.
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