Chicken, Apple and Spinach Empanadas

Chicken, Apple and Spinach Empanadas
Prep 15 mins Bake 400°F 20 mins Cook 15 mins


  • 4 teaspoons olive oil
  • 1 medium sweet onion, diced (1 cup)
  • 1 Gala apple, peeled and diced
  • 1 bag (9 oz) fresh baby spinach
  • 1 roasted bone-in chicken breast half
  • 3/4 cup shredded sharp white cheddar
  • 1/2 teaspoon plus 1/8 tsp salt
  • 1/4 teaspoon black pepper
  • 1 pkg (10 oz) empanada dough wrappers (such as Goya discos), thawed
  • 1 egg, beaten
  • 1 bag (12 oz) frozen corn frozen corn
  • 3 garlic, minced
  • 2 teaspoons fresh lemon juice

Make It

1. Heat oven to 400 degrees . In a large skillet, heat 2 tsp of the olive oil over medium heat. Stir in 1/2 cup of the onion and the apple; cook 5 minutes. Stir in 1/2 bag of the spinach. Cook 2 minutes, stirring, until wilted. Transfer mixture to a bowl; cool slightly. Shred chicken and stir into filling, along with cheddar, 1/4 plus 1/8 tsp of the salt and 1/8 tsp of the pepper.

2. Fill each wrapper with 2 tbsp of the filling. Fold into halfmoons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.

3. Meanwhile, in same skillet, add remaining 2 tsp oil over medium heat. Stir in remaining 1/2 cup onion and the frozen corn. Cook 5 minutes, until onion is soft and corn is heated through. Stir in garlic; cook 1 minute. Mix in remaining 1/2 bag spinach until wilted, about 2 minutes. Stir in lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Serve empanadas with warm corn salad.

Nutrition Facts

Amount Per Serving: cal. (kcal): 521, Fat, total (g): 18, chol. (mg): 66, sat. fat (g): 7, carb. (g): 72, fiber (g): 5, pro. (g): 24, sodium (mg): 722, Percent Daily Values are based on a 2,000 calorie diet.