Quick Ricotta Spinach and Corn Empanadas

The perfect pastry for all meals! Enhance your next dinner with friends and family with this delicious ricotta, spinach, and corn empanada recipe made fresh in your Sharp Superheated Steam Countertop Oven. Flaky, fresh dough make these ricotta spinach and corn empanadas a recipe worth keeping.

Ingredients

  • 1 Can Refrigerated Biscuit Dough
  • 1 Cup Frozen Spinach – thawed and remove excess water.
  • 1/2 Cup Ricotta Cheese
  • 1/4 Cup Frozen Corn – thawed and remove excess water
  • 1 Egg – for brushing the empanadas on top or use milk

Seasoning

  • 1 Tsp Italian Seasoning
  • 1 Tsp Salt – or use as per taste
  • 1/4 Tsp Black Pepper Powder
  • Chili Flakes – as per taste

Instructions

Make the Filling:

  1. In a large bowl, combine ricotta, spinach, corn and seasoning.
  2. Mix everything until combined.

Prepare the Empanadas:

  1. Unroll the biscuit dough from the can.
  2. Divide each biscuit dough into half and make round balls.
  3. Roll each ball into 8′ circular disc.
  4. Take 1 large tablespoon scoop and fill each circle with filling.
  5. Fold in half and pinch edges.
  6. Seal the empanadas by pressing with a fork along the edge.
  7. Repeat this process till all empanadas are filled and sealed.
  8. Place 6-8 empanadas on the crisper tray.
  9. Brush each of them with egg mixture and spray cooking oil.
  10. Bake for 15 minutes for 430°F or until golden brown.
  11. Remove from the Superheated Steam Countertop Oven.
  12. Serve with favorite dip/sauce

Quick Ricotta Spinach and Corn Empanadas

Quick Ricotta Spinach and Corn Empanadas
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: appetizer, empanadas, recipe, ricotta, side dish, snack, spinach, steam, supersteam

Ingredients

  • 1 can refrigerated biscuit dough
  • 1 cup frozen spinach thawed and remove excess water
  • 1/2 cup Ricotta Cheese
  • 1/4 cup Frozen Corn thawed and remove excess water
  • 1 egg for brushing the empanadas on top or use milk

Seasoning

  • 1 tsp Italian seasoning
  • 1 tsp salt- or use as per taste
  • 1/4 tsp black pepper powder
  • chili flakes as per taste

Instructions

Make the Filling

  • In a large bowl, combine ricotta, spinach, corn and seasoning.
  • Mix everything until combined.

Prepare the Empanadas

  • Unroll the biscuit dough from the can.
  • Divide each biscuit dough into half and make round balls.
  • Roll each ball into 8' circular disc.
  • Take 1 large tablespoon scoop and fill each circle with filling.
  • Fold in half and pinch edges.
  • Seal the empanadas by pressing with a fork along the edge.
  • Repeat this process till all empanadas are filled and sealed.
  • Place 6-8 empanadas on the crisper tray.
  • Brush each of them with egg mixture and spray cooking oil.
  • Bake for 15 minutes for 430°F or until golden brown.
  • Remove from the Superheated Steam Countertop Oven.
  • Serve with favorite dip/sauce

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Superheated Steam Countertop Oven

The Sharp® Superheated Steam Countertop Oven is the start of a cooking revolution. The innovation is simply that steam can be hotter, cook better, and promote healthy living. The combination of superheated steam and conventional, radiant heat in all cooking modes means that your food will be crispy and browned on the outside, moist and delicious on the inside.

The Sharp® Superheated Steam Countertop Oven is a powerful, low-profile, pizzeria-style oven. Roomy enough for a 12″ pizza or 9 slices of toast, the included Broiling Pan and Crisper Tray (12.5″x12.5″) give you more cooking area than a standard quarter-size sheet pan.

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