Vegetable and Ricotta Empanadas Posted on 24 Jan 00:13 , 0 comments

Empanadas that is!

A three week family trip around South America really made me realize that I love empanadas too much.  I really couldn’t wait to get back to Buenos Aires just to have some again.  I ate them for three days straight when I got home, and now, I am sick of them.

But I came up with a good new recipe.  Introducing:

Ricotta Veg Empanadas


  • Puff Pastry, or Tapas
  • 2 Medium Zucchinis, Sliced about 1/4inch Thick
  • 2 Medium Tomatoes, Sliced 1/4inch Thick
  • 1 Bunch of Raw Spinach
  • 12oz Package of Ricotta Cheese
  • 1/2 Small Red Onion, Diced
  • 2 Tablespoons of Minced Garlic
  • Oregano, Salt, Pepper to Taste


In a large bowl, mix the ricotta cheese with the onion, garlic and spices.

Place a puff pastry circle on a floured surface.  In the center, alternate slices of veg with smears of ricotta, until you have a small stack like so.

Then fold up the edges of your pastry and pinch on all four corners.

Oh my gosh, how cute.  Personally, I went for the zucchini slice on top, and then topped it with a delightful sprinkle of parmesan cheese.

Bake in the over at 350 for 15min or until the pastry is golden brown.

Recipe makes 20 empanadas.