Spinach Empadinha 

It’s marinola comfort food and all I need this weekend! 

Empadinha is a kind of quiche with a creamy filling a crumbly crust and it’s usually covered. Double crust, double yumminess!

For this “better for you” version I use a mix of whole, cooked chickpeas with rice flour and coconut oil for our base and that makes an amazing, crumbly crust that melts in the mouth! I really think you should make this recipe at home and enjoy all the yumminess!! 

for 4-6 people 


  • 2 cups cooked chickpeas
  • 1 tablespoon ground flax seeds
  • ½ cup rice flour
  • 3 tablespoons coconut oil
  • ¼ teaspoon curcuma powder
  • 1 teaspoon salt


  • 3-4 big artichoke hearts or 1 can artichoke, chopped( grated cauliflower stalks also work perfect) 
  • 2 handfull fresh spinach(or 1 cup frozen)
  • 3 tbsp sunflower seeds
  • 1 tbsp tapioca or corn starch
  • 1 cup plant milk(water or veggie stock also work)
  • 1 tbsp yellow mustard
  • 1 tsp applecider vinegar
  • ½ tsp salt
  • ½ tsp nutritional yeast
  • Pinch of black salt(optional)


  1. Crust: Blend the chickpeas with flaxseeds, salt, coconut oil and curcuma in the food processor until it becomes a paste;
  2. Transfer the paste to a bowl and add the rice flour. Mix the dough with the hands until it becomes “moldable”. Set aside; 
  3. Filling: Blend the sunflower seeds with the plant milk, starch, mustard, vinegar, salt, nutritional yeast and black salt until smooth(about 1 minute); 
  4. Heat a pan with a drizzle of olive oil and fry the chopped artichokes for 1-2 minutes; 
  5. Add the spinach and fry for 1 more minute; 
  6. Add the sunflower cream and bring it to a boil; 
  7. Let is simmer for 3-5 minutes until creamy and smooth; 
  8. If it’s still too liquid, let it reduce at low heat for extra 3-5 minutes 
  9. Set 1/3 of the dough aside and mold the rest of the chickpea dough with the hands in small, bite-size quiche molds; 
  10. Pre-bake the crust at 180°C for about 10 minutes; 
  11. Fill each pre-baked crust with 1 tbsp of filling; 
  12. Open 1/3 of dough with a rolling pin and cut rounds to cover each “empadinha”; 
  13. Bake for more 10-15 minutes; 
  14. Let it cool down before taking out of the mold; 
  15. This recipe can be frozen so it’s great for meal prep! 

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