Empanadillas are Spain’s answer to the portable snack: little hand pies filled with savoury goodness. They’re sold in bakeries, packed for picnics, and served on tapas tables everywhere. When filled with Tetilla cheese and spinach, they become creamy, earthy, and satisfying without being heavy.
I love these for how adaptable they are. They work as a quick lunch with salad or as part of a larger tapas spread. Baking them instead of frying makes them lighter but still wonderfully crisp. The combination of spinach and Tetilla feels wholesome, and they always disappear fast when I put them out.
The Appeal of Tetilla Cheese in Empanadillas
Tetilla cheese is one of Galicia’s treasures. Soft, mild, and buttery, it melts easily, creating a luscious filling. It doesn’t fight with spinach, instead coating it in creaminess. This balance makes them ideal for empanadillas, where you want the pastry crisp and the filling smooth.
Spanish cheese tapas often highlight the balance of textures, and this recipe is a great example. Crisp pastry gives way to gooey filling, making every bite satisfying. More ideas for combining cheeses with vegetables can be found in my Spanish cheese tapas recipe blog.
Ingredients
- 300g Tetilla cheese, cut into small cubes
- 200g fresh spinach, washed and chopped
- 1 small onion, finely diced
- 2 tbsp olive oil
- 1 pack empanadilla pastry discs (about 12 discs, 10–12cm diameter)
- 1 egg, beaten (for brushing)
- Sea salt and cracked black pepper, to taste
Ingredient Notes
Pre-rolled empanadilla discs are available in many Spanish shops and online. If you can’t find them, shortcrust pastry works too, cut into circles with a biscuit cutter.
Spinach wilts down a lot, so don’t be alarmed by the volume. Fresh is best for flavour, but frozen spinach can be used if thawed and well-drained. Tetilla’s mild flavour ensures the filling is creamy without overwhelming the greens.
Instructions
Preheat the oven to 200°C. Heat olive oil in a pan and sauté the onion until soft. Add the spinach and cook until wilted. Season with salt and pepper, then set aside to cool slightly.
Place a spoonful of spinach mixture in the centre of each pastry disc. Top with a few cubes of Tetilla. Fold the pastry over into a half-moon shape and seal the edges by pressing with a fork. Brush with beaten egg and place on a baking tray lined with parchment.
Bake for 18–20 minutes until golden and crisp. Serve warm or at room temperature.
Cooking Techniques and Recommendations
Make sure the filling has cooled slightly before adding to the pastry. Hot filling can soften the pastry and make it difficult to seal. Seal the edges firmly. A fork works well, but you can also crimp with your fingers for a more rustic look. The egg wash gives them shine and helps prevent cracking.
What to Serve with Tetilla Cheese Empanadillas
These empanadillas are delicious served with a fresh salad or alongside Queso de Cabra Fresco with Grilled Vegetables and Olive Oil. The fresh vegetables balance the richness of the cheese-filled pastry. For a heartier spread, pair them with Crispy Manchego and Jamón Croquettes with Aioli and Warm Blue Cheese and Pear Tartlets with Puff Pastry. Together, they make a table full of contrasting textures and flavours.
Wine and Beer Pairings
A young Albariño from Galicia makes a perfect pairing, bringing crisp acidity that cuts through the cheese. A light red like a Garnacha also works, especially if you want something softer and fruit-driven. On the beer side, a blonde ale complements the spinach and cheese without overwhelming. A pale lager is also a good choice, refreshing against the pastry.
Frequently Asked Questions
Can I freeze empanadillas?
Yes. Assemble them but don’t bake. Freeze on a tray, then transfer to a bag. Bake from frozen at 200°C for 25 minutes. For other freezer-friendly tapas, see my Crispy Manchego Croquettes with Smoked Paprika.
Can I fry them instead of baking?
Yes, fry in hot oil until golden on both sides. Baking is lighter and less messy, while frying gives a more indulgent crunch.
Can I use other fillings?
Absolutely. Mushrooms, caramelised onions, or peppers work beautifully with Tetilla. If you prefer meat, chorizo is an excellent addition.
Do they taste good cold?
Yes, they’re delicious at room temperature, making them ideal for picnics or lunchboxes.
Tips for Success with Tetilla Cheese Empanadillas
Don’t overfill the pastry. It’s tempting to add more cheese, but too much filling can cause them to burst in the oven. Space them well on the tray. Empanadillas puff slightly as they bake, and crowding them leads to uneven cooking.
Recipe Variation Suggestions
Add chopped walnuts or pine nuts to the filling for crunch and an extra layer of flavour. For a spicy twist, mix a little smoked paprika into the spinach before filling. It gives warmth and colour that works beautifully with Tetilla.
Storage and Reheating for Spanish Cheese Tapas with Empanadillas
Store in the fridge for up to three days. Reheat in a hot oven for 10 minutes until crisp again. Frozen empanadillas can be baked straight from the freezer, making them a handy option for unexpected guests.
Easy Baked Tetilla Cheese and Spinach Empanadillas
Ingredients
- 300 g Tetilla cheese cut into small cubes
- 200 g Spinach fresh, washed and chopped (don't use frozen)
- 1 Onion small, finely chopped
- 2 tbsp Olive oil extra virgin
- 1 pack Empanadilla pastry discs (about 12 discs, 10–12cm diameter)
- 1 Egg beaten
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 200°C. Heat olive oil in a pan and sauté the onion until soft. Add the spinach and cook until wilted. Season with salt and pepper, then set aside to cool slightly.
- Place a spoonful of spinach mixture in the centre of each pastry disc. Top with a few cubes of Tetilla. Fold the pastry over into a half-moon shape and seal the edges by pressing with a fork. Brush with beaten egg and place on a baking tray lined with parchment.