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Hey, snack stashers and flaky pastry fanatics! It's April 8th, and we are celebrating one of the best hand-held holidays: Empanada Day! Now that spring is finally here, we need a snack that's just as fresh and vibrant as the weather.

Forget those heavy, fried empanadas. We are making a lighter, baked version that is packed with the first greens of spring: The "Pocket Garden" Spinach & Feta Empanadas.

This recipe is a total win. These little pockets are portable, flaky, and packed with the first greens of spring. They have that amazing salty tang from the feta, and we’re using store-bought pastry, so the hardest part is already done! They are perfect for a picnic, a quick lunch, or a party appetizer.

Let’s get this garden baked!

The "Pocket Garden" Empanadas Recipe

This recipe is so easy because we use store-bought dough and skip the messy frying.

What You Need (The Goods):

• 1 package (14 oz) Refrigerated Pie Crust Dough (or store-bought empanada discs)

• 1 tablespoon Good Quality Olive Oil

• 1/2 small yellow onion, finely chopped

• 2 cups fresh spinach, chopped (or one 10oz frozen bag, thawed and squeezed dry)

• 4 oz crumbled feta cheese

• 1/4 cup shredded mozzarella cheese (for the gooey factor)

• 1 large egg, lightly beaten (for the egg wash)

The Simple Steps:

1. Sauté the Greens: Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Add the spinach (it will shrink a lot!) and cook for 2 more minutes until wilted. Take it off the heat and let it cool a little bit.

2. Mix the Filling: In a small bowl, mix the cooked spinach/onion mixture with the crumbled feta and the shredded mozzarella. Add a pinch of salt and pepper.

3. Cut the Discs: Unroll your pie crust dough. Use a cookie cutter or the rim of a large glass (about 4 inches wide) to cut out as many circles as you can.

4. Fill & Fold: Scoop a tablespoon of the filling onto one half of each dough circle. Fold the dough over to make a half-moon shape. Use a fork to crimp and seal the edges tightly (this is the classic empanada look!).

5. Bake to Flaky: Place the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg wash—this makes them super golden and shiny. Bake for 15–18 minutes, or until they are deep golden brown and beautifully flaky.

6. Serve & Picnic: Let them cool for 5 minutes. Grab your picnic basket and your favorite drink. These little pockets are ready to go!

Don't Be Shy, Let's Connect!

Did this "Pocket Garden" Empanada become your new go-to snack? I wanna see your perfect, flaky fold!

1. Comment below and tell me what dipping sauce you served with your empanadas (hot sauce? sour cream? tell me everything!).

2. Tag Us! Post a photo of your Pocket Garden Empanadas on Instagram or TikTok and tag @OnManyOccasions so we can feature your incredible spring snack!

3. Free Gift! Need more fun, holiday-themed recipes for the rest of the year? Download our FREE 2026 Editorial Calendar right now to plan your year of deliciousness!