Ricotta Spinach Empanadas
- Homemade | Wholesome
- Produced in St Paul, MN by Quebracho Empanadas.
- 9.87 oz
- Shipping is not available for items that require refrigeration.
- Quebracho Empanadas
Homemade and wholesome meets quick and easy-to-prepare!
Our Spinach & Ricotta Cheese empanadas are simple, yet packed with flavor; they're versatile –you can have them at room temperature like we do in Argentina on a hot summer day, or warm with a side for a full meal; the filling is rich and satiating but light at the same time, like one of those foods that make you feel GOOD when you eat them.
Inspired by Belén grandmother’s cannelloni filling, this empanada features spinach, ricotta cheese, garlic, black pepper and a soft touch of nutmeg, all wrapped in a soft butter crust.
What can you have it with, you ask? Here are our top three pairing options:
- Serve it as an appetizer –it’s a great option to entertain your guests while dinner is getting ready.
- How about a tomato salad? Cut up a few slices of heirloom tomato and drizzle them with a red wine vinaigrette. The mild acidity will cut through the richness of the ricotta cheese to create the perfect balance. It also doesn’t hurt that they look so pretty together.
- Breakfast of champions –serve it with a sunny side up egg and orange juice. You’re welcome.
The Story of Quebracho Empanadas
noun, \ kā-ˈbrä-chō \ Spanish, quiebra hacha, literally, the axe breaker.
A hardwood tree native to South America. Its highly dense wood produces long burning fires, making it the preferred type of firewood in Argentina for a traditional asado gaucho.
Los Domingos en Familia / Sundays With Family
Celebrating family and friends and replicating the experience of a family Sunday in Argentina is what truly lies at the heart of our business. Conversation, laughter and food all blend in this weekly gathering that revolves around the table, all put together by a host –the Argentine grill master– who proudly welcomes every guest to the house and makes sure everyone feels at home.
Meet Belén Rodríguez
She comes from the Argentine Pampas and like most families in the region, hers has a business in the beef industry. Growing up in this environment and seeing her dad grill almost every weekend since she could remember meant her career in Scientific Translation would at some point come to an end, as her heart was truly in the kitchen. She first started cooking for friends and family in the U.S. as a way to reconnect with her roots and to cope with homesickness, but the hobby quickly turned into a desire to switch careers and after a few years working at restaurants she decided to take a step back from the restaurant world to open something of her own.
Her first concept was Quebracho Charcuterie & Pies –a small-scale pop-up and catering company that specialized in the art of charcuterie and savory pies, with her grandmother's empanadas as one of her menu items. But in 2020 the COVID-19 pandemic forced her to shut down her business and she was faced with the decision of either closing the business for good or pivoting and finding a way to continue sharing her family's recipes during such unprecedented times, and so Quebracho Empanadas was born.
Her new concept allowed her to keep the essence of the company alive, while still doing what she loved and, most importantly, accompanied by the same team –the same family, it all started with.