Stacked Veggie Empanadas with Ricotta

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, cut in 4inch circles
  • 2 medium zucchini, sliced about 1/4inch thick
  • 2 medium tomatoes, sliced 1/4inch thick
  • 1 bunch of raw leafy 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.


About MyBeautifulAir

Wherever I go, there I am.
This entry was posted in Comida y la Vida and tagged , , , . Bookmark the permalink.

2 Responses to Stacked Veggie Empanadas with Ricotta

  1. Mom says:

    These look SO good!

  2. Grandpa says:

    Since Julia Childs is gone, I think they are looking for a replacement. You better apply.

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