Step 1

For the Dough: Combine 3 cups (360g) of all-purpose flour with 1 tsp of salt. Gradually add 1 cup (240ml) of warm water while stirring. If the dough feels too dry, add a little more water, one tablespoon at a time, until the dough comes together. Once combined, add 2-3 tbsp of vegetable oil and knead the dough until smooth and elastic, about 5-7 minutes. Cover the dough and let it rest for 20-30 minutes.

Step 2

For the Filling: Mix 200g (7oz) of crumbled vegan feta with 2 cups (60g) of finely chopped spinach. You can also add fresh herbs like parsley or cilantro for added flavor.

Step 3

For the Assembly: Divide the dough into 4 equal portions and roll each into a ball. Let them rest for another 20 minutes. After resting, roll each dough ball into a thin disc. Lightly wet the edges, place a generous spoonful of the spinach and feta mixture on one side, fold the dough over, and press the edges firmly to seal.

Step 4

For the Frying: Heat oil in a pan over medium-high heat. Fry the empanadas until they are golden and crispy, about 2-3 minutes per side. Place on a paper towel to drain any excess oil.

Step 5

For the Serving: Once crispy and warm, your Vegan Spinach & Feta Empanadas are ready to serve! Enjoy them as a snack, side dish, or main course.