Recipe Source: PF
  • 100
  • 1
  • Serving Measure: EMPANADA
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 empananda or 4.8 oz
  • Nutrition Link: 80359
  • Food Category: Vegetarian
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Souce: Chef Ann Plant Forward

    Drained, canned garbanzo beans yield 65%

  • Preparation Instructions:

    1. Thaw calzone dough for 1-2 hours so it's easier to work with.
    2. While dough is thawing, melt butter on medium heat then add garlic and saute for 1 minute until fragrant.
    3. Add spinach and saute 1-2 more minutes until spinach is wilted and has released it's liquid.
    4. Drain spinach, pressing firmly to release more liquid.
    5. Drain garbanzo beans and then puree.
    6. Mix together beans, spinach, feta, lemon juice, and salt.
    7. Preheat oven to 350 degrees.
    8. Fill calzone dough with mixture using a #16 scoop.
    9. Brush edge of dough with water to help seal then fold dough over and crimp to seal.
    10. Place empanadas on sheet pans lined with 2 pieces of parchment, 20 empanadas per pan.
    11. Brush tops of empanadas with oil and bake for 10-12 minutes until golden brown and filling reaches an internal temperature of 145 degrees.

  • Serving Instructions:

    1 serving is 1 empanada

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.25 Calories: 403.25
Dark Green: 0 Milk: 0 Sat. Fat: 17.41%
Red Orange: 0 Grains: 2 Sodium: 765.18
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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