This recipe for vegan spinach feta empanadas has been a discovery I keep going back to whenever I want something comforting and a little festive. I first developed the dough and filling combination on a rainy weekend when I wanted to recreate the satisfaction of a hand pie without dairy. The result was spectacular. The filling is bright and slightly tangy from the vegan feta while the fresh spinach adds silky texture and color. Each bite balances a crisp, golden exterior with a soft, flavorful center.

I remember serving these at a small dinner party and watching guests reach for seconds before I had time to plate the main course. The pastry is forgiving to work with and does not demand complicated techniques, which makes it a reliable option for busy weeknights or leisurely afternoons. These pockets travel well, reheat nicely, and lend themselves to variations depending on the herbs and vegan cheese you prefer.

Ingredients

• All-purpose flour: Use 3 cups of unbleached all-purpose flour. Look for familiar brands you trust, and measure by spooning into the cup and leveling off for consistent results. The flour creates a sturdy yet tender shell when combined with a touch of oil.
• Salt: One teaspoon. Table salt is fine here, but if you use kosher salt adapt by weight or taste. Salt rounds out both the dough and filling flavors, so do not skip it.
• Warm water: One cup of warm water, about 100 to 110 degrees Fahrenheit. This temperature encourages a cohesive dough without activating yeast, since this is an unleavened pastry.
• Vegetable oil: Two to three tablespoons. Neutral oils such as sunflower, canola, or light olive oil give tenderness to the dough while keeping it crisp when fried.
• Vegan feta: Seven ounces crumbled, approximately 1 to 1 1/4 cups. Brands vary in salt and tang, so taste the crumbled feta and adjust any added salt in the filling accordingly.
• Fresh spinach: Two packed cups finely chopped, about two ounces. Baby spinach works beautifully because of its tenderness; the greens wilt slightly inside the hot empanada leaving a vibrant color and silky mouthfeel.
• Fresh herbs: Optional parsley or cilantro, chopped fine. A tablespoon or two adds a lift of freshness and aroma.

Instructions

Make the dough:In a large bowl combine 3 cups all-purpose flour and 1 teaspoon salt. Gradually stir in 1 cup warm water until a loose mixture forms. Add 2 to 3 tablespoons vegetable oil and bring the dough together. Turn it onto a lightly floured surface and knead for 5 to 7 minutes until smooth and slightly elastic. Cover with a clean towel and let rest for 20 to 30 minutes so the gluten relaxes and the dough becomes easier to roll.Prepare the filling:While the dough rests, place 7 ounces crumbled vegan feta in a mixing bowl. Add two packed cups finely chopped fresh spinach and 1 to 2 tablespoons finely chopped fresh herbs if using. Gently mix to combine. Taste and adjust seasoning bearing in mind many vegan feta options are already seasoned; add a pinch of black pepper or a light sprinkle of extra salt only if necessary.Divide and shape the dough:Divide the rested dough into four equal balls. Let them rest an additional 20 minutes under a cloth to relax further. When ready, roll each ball on a lightly floured surface into a thin disc approximately 6 to 7 inches across for larger hand pies, or slightly smaller for party-size empanadas. Aim for even thickness so they cook uniformly.Fill and seal:Moisten the edge of each disc with a brush of water. Spoon a generous amount of the spinach and feta mixture onto one half of the disc, leaving a small margin. Fold the dough over the filling and press the edges firmly together. Crimp the edge with a fork or roll and pinch to form a secure seal. The water acts as a glue and prevents filling from escaping while frying.Fry the empanadas:Pour enough neutral oil into a skillet so it reaches about a quarter inch up the sides and heat over medium-high until shimmering and about 350 degrees Fahrenheit if you use a thermometer. Fry in batches so the pan is not crowded. Cook each side 2 to 3 minutes or until golden brown and crisp. Use a slotted spoon to transfer cooked empanadas to paper towels to drain excess oil.Serve warm:Let patties rest 2 minutes after frying. Serve warm with a squeeze of lemon, a simple yogurt style vegan dip, or a crisp salad. They are best eaten the day they are fried for maximum crunch, though reheating can bring them back to life.

Storage Tips

Store unfried assembled pockets on a parchment lined tray in the refrigerator for up to 24 hours. Cover loosely with plastic wrap to prevent drying. For longer storage, freeze individual empanadas on the tray until solid and then transfer to a labeled airtight bag for up to 3 months. To reheat frozen or refrigerated pies, place them on a baking sheet and bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes if chilled, or 15 to 20 minutes if frozen, until heated through and crisp. Avoid microwaving unless you plan to finish with a quick oven crisp.

Ingredient Substitutions

If you do not have vegan feta try crumbled firm tofu seasoned with lemon juice, a pinch of kala namak for eggy undertones, and a touch of nutritional yeast for depth. Spinach may be replaced with finely shredded swiss chard or kale; if using kale massage it briefly with a small pinch of salt and lemon to soften. For a lighter finish you can bake the pies at 400 degrees Fahrenheit for 15 to 20 minutes instead of frying, brushing them with a thin layer of oil to encourage browning.

Serving Suggestions

Serve as an appetizer with a tangy chimichurri or a simple garlic and herb vegan yogurt dip. For a lunch plate pair with a citrusy fennel salad or roasted vegetables. They also work well as street food for casual gatherings; provide small ramekins of spicy tomato sauce and pickled onions to bring brightness and contrast to the richness.

Cultural Background

Empanadas are hand pies with roots across the Iberian Peninsula and Latin America. Traditionally filled with savory meats, seafood, or vegetables, they travel well and were historically practical food for workers and travelers. These vegan spinach and feta versions blend a Mediterranean tang of brined cheese with the portable nature of Latin hand pies, creating a simple fusion that honors both traditions while using plant based ingredients.

Seasonal Adaptations

In spring and summer brighten the filling with fresh dill and lemon zest. In cooler months add roasted red peppers or caramelized onions for deeper sweetness. You can introduce seasonal greens such as beet greens in late spring, or use pumpkin purée and sage in autumn for a more seasonal flavor profile. Adjust salt and acidity to keep balance as ingredients change.

Meal Prep Tips

Make the dough and filling ahead, store separately in the refrigerator, and assemble just before frying. You can portion filling into the dough discs and freeze them arranged on a tray; transfer to a bag after flash freezing for quick future frying. Label storage containers with date and reheat from frozen in oil or oven for best texture. Use airtight containers for refrigerated extras and consume within 24 hours for peak quality.

These pockets have become a favorite for filling sparse pantry days and for gatherings where easy transport and reheating are important. Try making a double batch and freezing half; you will thank yourself on busy evenings.