This recipe for vegan spinach feta empanadas has been a discovery that turned a routine weeknight into a celebration. I first created this version on a rainy Sunday afternoon when I had a block of plant-based feta and a bag of spinach that needed to be used. The contrast of a crisp, golden exterior with a creamy, tangy filling became an instant favorite. The first time I brought these to a potluck, they disappeared within minutes; friends asked for the recipe and even my most skeptical relatives loved the flaky edges and the bright herb notes.

What makes these empanadas special is the balance of textures and the simplicity of the dough. A straightforward oil-and-water dough yields a tender, slightly flaky pastry when fried, and the filling’s salty, savory flavors cut through the richness. The spinach wilts just enough to keep the filling light, while the crumbled vegan feta gives the center a satisfying tang and creaminess. These empanadas work as an appetizer, a snack, or paired with a simple salad for a light main course, and they come together with pantry-friendly ingredients you likely already have.

Ingredients

• Dough — All-purpose flour: Use 3 cups of regular all-purpose flour for a tender, slightly chewy casing. I prefer King Arthur or Bob’s Red Mill for consistent results. Sift if your flour is compacted to ensure even hydration.
• Dough — Salt: 1 teaspoon fine salt for balanced seasoning in the dough; iodized or sea salt both work.
• Dough — Water: 1 cup warm water (about 100–110°F) to bring the dough together. Warm water helps hydrate the flour quickly for a smooth dough.
• Dough — Vegetable oil: 2 to 3 tablespoons neutral oil such as canola, sunflower, or light olive oil to enrich the dough and add tenderness.
• Filling — Vegan feta: 7 ounces crumbled plant-based feta (about 2 cups loosely packed). Brands like Violife or Follow Your Heart provide a tangy bite similar to dairy feta.
• Filling — Fresh spinach: 2 packed cups very finely chopped (about 2 ounces). Baby spinach or young leaves work best; remove thick stems for a smoother filling.
• Filling — Fresh herbs (optional): 2 tablespoons finely chopped parsley or cilantro to brighten the filling; add more to taste.

Instructions

Make the dough: In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Gradually add 1 cup warm water while stirring with a wooden spoon until a rough dough forms. Add 2 to 3 tablespoons vegetable oil, then transfer to a lightly floured surface and knead for about 5 to 7 minutes until smooth and slightly elastic. If the dough feels dry, add water 1 teaspoon at a time. Cover with a clean towel and let rest for 20–30 minutes to relax the gluten — this makes rolling easier. Prepare the filling: While the dough rests, combine 7 ounces crumbled vegan feta and 2 packed cups finely chopped fresh spinach in a bowl. If using herbs, stir in 2 tablespoons chopped parsley or cilantro. Taste and adjust salt only if your feta is very mild — most vegan fetas have enough salt. The filling should be moist but not watery; squeeze out excess water from the spinach if needed to prevent a soggy interior. Divide and roll: Divide the rested dough into four equal balls and let them rest, covered, for another 15–20 minutes. On a lightly floured surface, roll each ball into a thin disc about 7–8 inches across for medium-large empanadas. Aim for an even thickness so they cook uniformly; thinner edges will crisp quickly while the center stays tender. Assemble: Lightly moisten the rim of each disc with water using your finger. Spoon 2 to 3 tablespoons of the spinach-feta mixture onto one half of the circle, leaving a 1/2-inch margin. Fold the dough over and press the edge firmly to seal. For added security, crimp the edge with a fork or make a rope-like seal by folding and pinching; this prevents filling leakage during frying. Fry to golden: Heat a generous 1/4-inch layer of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Fry empanadas in batches, 2 to 3 minutes per side, until deeply golden and crisp. Avoid overcrowding the pan so the temperature recovers quickly. Transfer to paper towels to drain excess oil. Serve: Let slightly cool for 2 minutes, then serve warm as a snack, side, or light main. Pair with a simple yogurt-style vegan dip or chimichurri for contrast.

Storage Tips

To store, cool empanadas completely and place them in a single layer in an airtight container with parchment between layers to prevent sticking. Refrigerate for up to 3 days. For long-term storage, freeze assembled uncooked empanadas on a tray until solid, then transfer to a heavy-duty freezer bag for up to 3 months. Reheat refrigerated empanadas in a skillet over medium heat for 3–4 minutes per side, or bake at 350°F for 10–12 minutes until warmed through. When reheating from frozen, add a couple of extra minutes per side and keep an eye to avoid over-browning.

Ingredient Substitutions

If you don’t have vegan feta, use crumbled firm tofu seasoned with 1 teaspoon apple cider vinegar and 1/4 teaspoon salt for tang. For a nutty twist, mix in 2 tablespoons finely ground walnuts which add body and richness. Swap vegetable oil in the dough for melted coconut oil for a slightly different mouthfeel, or use light olive oil for a brighter profile. For a gluten-free version, use a reliable gluten-free all-purpose flour blend and adjust water as these blends hydrate differently; consider baking rather than frying for a sturdier crust.

Serving Suggestions

Serve these empanadas with a crisp green salad, pickled red onions, or a bright chimichurri. For a mezze-style spread, include olives, roasted red peppers, and a vegan tzatziki made from coconut yogurt. Garnish empanadas with a squeeze of lemon or scatter chopped fresh herbs to lift the savory filling. They also pair well with roasted root vegetables for a heartier meal or alongside a bowl of warm lentil soup for a comforting combo.

Cultural Background

Empanadas are a beloved hand-held pastry found across Spain, Latin America, and beyond, with countless regional variations that reflect local ingredients and techniques. Traditionally baked or fried, they were ideal for travelers and workers because they’re portable and self-contained. This vegan take keeps the spirit of empanadas — easy to hold and flavorful — while replacing dairy with modern plant-based alternatives. The pairing of greens and salty cheese-like crumbles is reminiscent of Mediterranean and Balkan fillings, adapted here to a South American pastry form.

Seasonal Adaptations

In spring, swap spinach for tender Swiss chard or a mix of ramps and young greens for a seasonal lift. In summer, add chopped sun-dried tomatoes and basil to the filling for a brighter profile. In autumn and winter, roast small cubes of butternut squash and fold them into the feta for a sweet-savory balance. Adjust cooking times slightly if using roasted vegetables to ensure the filling isn’t too wet.

Success Stories

Readers have told me these empanadas were a hit at brunches and picnics alike; one friend reported them as the centerpiece of a vegan bridal shower where guests raved about the flaky crust. My own family once served them at a roadside picnic and a neighbor returned with a request for the recipe the next day. Little moments like watching kids press the edges closed or friends arguing over the last empanada are why I keep refining this method.

Meal Prep Tips

Make the filling up to two days ahead and keep it chilled; this shortens assembly time. Prepare the dough and refrigerate it wrapped for the day you plan to cook. For batch cooking, assemble empanadas and freeze them on a tray before transferring to a bag — then fry or bake straight from frozen, which saves time while still delivering a crisp finish. Label and date bags in the freezer so you can rotate through batches easily.

These empanadas are joyful to make and share — crisp edges, a tender interior, and a bright, savory filling that feels both comforting and elegant. Try one variation, then make it your own: change herbs, add a pinch of chili flakes, or experiment with baking for a lighter finish. Above all, enjoy the process and the smiles these little pockets will bring to your table.