spinach taquitos

You know those days, right? The ones where you’re staring into the fridge, desperately hoping a magical meal will assemble itself? I have those days more often than I’d like to admit, especially when the kids are home and hunger strikes like a tiny, adorable tornado. That’s precisely when my beloved spinach taquitos become an absolute lifesaver. They’re not just a quick snack; they’re a little slice of cozy comfort that always hits the spot. If you’ve ever enjoyed a perfectly flaky empanada or a warm, comforting pastry, imagine something along those lines, but with a delightful, savory spinach surprise inside, all baked to golden perfection. These aren’t your average frozen aisle snacks, oh no. These are the kind you make with love, and they taste like it too. I’ve tried so many recipes over the years, but this one? This one’s got that je ne sais quoi that makes it a permanent fixture in my recipe rotation. I’m so thrilled to share my absolute favorite way to make these spinach taquitos with you today!

What are Spinach Taquitos?

So, what exactly are these delightful little things we’re talking about? Think of them as a sort of savory, rolled pastry, but baked instead of fried, making them a bit lighter and wonderfully fuss-free. They’re essentially a delicious filling wrapped up in a tender dough, then baked until they’re golden and slightly crisp. The “spinach” part comes from the star ingredient in the filling – fresh, vibrant spinach, often combined with creamy cheese and a hint of seasoning to create a flavor that’s both comforting and slightly sophisticated. They’re a bit like a sophisticated cousin to a quesadilla, or a more manageable, individual version of a spinach and cheese pastry. The magic really happens when you bite into that tender crust and get that burst of warm, savory filling. It’s the kind of treat that’s perfect for a quick lunch, a satisfying appetizer, or even a simple dinner when you’re craving something homemade but don’t have hours to spend in the kitchen. It’s familiar enough to be comforting, yet special enough to feel like a real indulgence.

How do you make Spinach Taquitos?

Quick Overview

Making these spinach taquitos is a straightforward process that’s more about assembling delicious components than complicated techniques. You’ll whisk together a simple, tender dough, prepare a flavorful spinach and cheese filling, and then artfully layer and roll them to bake until golden and irresistible. The beauty of this method is its flexibility; it’s forgiving and yields fantastic results even for beginner bakers. It’s the kind of recipe where the process itself is quite enjoyable, and the payoff – that warm, comforting, savory bite – is absolutely worth it. You’ll be amazed at how something so simple can taste so incredibly good.

Ingredients

For the Main Batter:

You’ll need about 2 cups of all-purpose flour. I always use unbleached all-purpose flour for the best texture, but honestly, whatever you have on hand will work just fine. A teaspoon of baking powder is crucial for giving the dough that lovely, slightly puffy texture. Don’t skip it! And a pinch of salt, of course, to enhance all those wonderful flavors. For the fat, I like to use about 1/2 cup of unsalted butter, very cold and cut into small cubes. You can also use vegetable shortening if that’s what you have, but I find butter gives it a richer flavor. And then, about 3/4 cup of ice-cold water. Using ice water is key here; it helps keep the butter cold and creates those flaky layers we all love. Make sure it’s really cold!

For the Filling:

This is where the star comes in! You’ll need about 10 ounces of fresh spinach, roughly chopped. You can also use frozen spinach, but make sure it’s thoroughly thawed and squeezed dry – and I mean *really* dry, or your filling will be watery. I’ve learned that lesson the hard way! For creaminess and flavor, about 1 cup of ricotta cheese is perfect. It’s milder than Cream Cheese and gives a lovely texture. Then, 1/2 cup of grated Parmesan cheese for that salty, nutty kick. About 1/4 cup of finely chopped onion, or even just a tablespoon of onion powder if you’re in a hurry. And a clove or two of minced garlic – fresh is always best for that vibrant flavor. A good pinch of salt and black pepper to taste, and maybe a little nutmeg if you’re feeling fancy; it really complements the spinach. Some people like to add a beaten egg to bind it all, which is a great idea if you want a firmer filling.

For the Glaze:

This is optional but highly recommended for that extra bit of magic! About 2 tablespoons of melted unsalted butter is all you need. You can brush this on before baking for a golden sheen, or drizzle it over the finished taquitos for extra richness. Some folks like to add a little sprinkle of sesame seeds or poppy seeds on top after glazing for visual appeal and a bit of crunch.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 375°F (190°C). This is a nice, moderate temperature that allows the taquitos to bake through beautifully without burning. While the oven is heating up, grab a large baking sheet. I like to line mine with parchment paper – it makes cleanup an absolute breeze and prevents any sticking. If you don’t have parchment, a lightly greased baking sheet works too. Just make sure you have enough space for your taquitos without them touching too much, so they can get nice and golden on all sides.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your 2 cups of all-purpose flour, 1 teaspoon of baking powder, and that crucial pinch of salt. Give it a good mix until everything is evenly distributed. This ensures that the leavening agent and salt are spread throughout the dough, leading to a consistent texture. I always like to do this step by hand with a whisk because it’s quick and easy, and it feels… well, more hands-on! You can also use a fork if you prefer. Just make sure there are no clumps of baking powder.

Step 3: Mix Wet Ingredients

Now, for the cold butter. Add your 1/2 cup of cold, cubed butter to the dry ingredients. You want to cut the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces still visible. This is where a pastry blender, two knives, or even just your fingertips come in handy. The goal is to coat the flour particles with fat, which will create those lovely flaky layers during baking. Don’t overwork it; you want those little butter bits intact! Then, gradually add your 3/4 cup of ice-cold water, mixing until a shaggy dough just begins to form. You might not need all the water, or you might need a tiny bit more, depending on your flour and humidity. Just add enough until it comes together.

Step 4: Combine

Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Don’t knead it excessively; just a few gentle presses will do. Overworking the dough will develop the gluten too much, making your taquitos tough instead of tender. Pat it into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This resting period is super important. It allows the gluten to relax, making the dough easier to roll out, and it ensures the butter stays nice and cold, which is key for flakiness. I usually prep my filling while the dough is chilling!

Step 5: Prepare Filling

While the dough is resting, let’s get that delicious filling ready. If you’re using fresh spinach, give it a quick rinse and a rough chop. In a medium bowl, combine your chopped spinach (about 10 ounces), 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of finely chopped onion, and your minced garlic. Season with salt, pepper, and a pinch of nutmeg if you’re using it. If you’re using an egg to bind, whisk it lightly and add it now. Stir everything together until it’s well combined. Taste it and adjust the seasonings if needed. Remember, the flavors will meld as it bakes. If using frozen spinach, make sure it’s thawed and squeezed *extremely* dry. I often press it between paper towels or even use a clean kitchen towel to get as much moisture out as possible. Nobody wants a soggy filling!

Step 6: Layer & Swirl

Now for the fun part! Lightly flour your work surface again. Take your chilled dough disc and roll it out into a rectangle, about 10×12 inches and roughly 1/8 inch thick. It doesn’t have to be perfect! Trim any uneven edges if you like, but it’s not essential. Spread the spinach filling evenly over the dough, leaving about a 1/2 inch border along the edges. Be generous but don’t overstuff it, or it’ll be hard to roll. Starting from one of the longer sides, carefully and tightly roll up the dough like a jelly roll. Pinch the seams together to seal. You want it to be nice and secure so the filling stays put. Now, transfer the rolled log, seam-side down, onto your prepared baking sheet.

Step 7: Bake

Brush the top of the dough log with your melted butter (this is your glaze, or you can save some for later). Place the baking sheet in your preheated oven and bake for about 25-30 minutes. You’re looking for the dough to be beautifully golden brown and cooked through. The exact time will depend on your oven, so keep an eye on it. If it starts browning too quickly on top, you can loosely tent it with foil. A skewer inserted into the center should come out clean, and the dough should sound hollow when tapped lightly.

Step 8: Cool & Glaze

Once baked to perfection, remove the taquitos from the oven. Let them cool on the baking sheet for about 10-15 minutes. This allows them to firm up a bit, making them easier to slice. If you saved some melted butter for glazing, brush it over the warm taquitos now. This gives them a lovely sheen and an extra layer of flavor. You can also sprinkle them with sesame seeds or poppy seeds at this stage if you like. The aroma at this point is just incredible!

Step 9: Slice & Serve

Using a sharp knife, carefully slice the baked log into individual taquitos, about 1 to 1.5 inches thick. I usually get about 8-10 taquitos from one log. Serve them warm! They are absolutely divine fresh out of the oven. The crust is tender, the filling is warm and savory, and the whole combination is just pure comfort. If you want to make them ahead, you can bake them, let them cool completely, and then reheat them in a moderate oven for about 10-15 minutes until warmed through. They’re perfect for dipping!

What to Serve It With

The beauty of these spinach taquitos is their incredible versatility. They can truly fit into any meal of the day! For breakfast, I love serving them warm with a perfectly poached egg on top and a side of sliced avocado. A simple cup of black coffee or a fresh orange juice is all you need to round it out. They feel special but are so easy to prepare when you’re running out the door. For brunch, these shine! Imagine a beautiful platter of these alongside a colorful Fruit Salad and maybe some mini quiches. A crisp white wine or a mimosa would be a delightful beverage pairing. For an elegant presentation, I’ll dust them lightly with a bit of powdered sugar (yes, a touch of sweetness works surprisingly well!) and serve them with a small ramekin of a tangy crème fraîche for dipping. As a sophisticated dessert, these are unexpected but wonderful. Serve them with a drizzle of honey or a berry compote. The sweetness against the savory spinach and cheese is a fantastic contrast. And for those cozy snacks or a light dinner, they are simply perfect. I often serve them with a dollop of cool sour cream, a sprinkle of chives, and a side of my quick pico de gallo or a simple green salad. They’re satisfying enough to be a meal but light enough that you don’t feel weighed down. My family also loves them with a side of homemade salsa verde; the tanginess cuts through the richness beautifully. It’s truly a dish that adapts to whatever you’re craving!

Top Tips for Perfecting Your Spinach Taquitos

I’ve made these spinach taquitos more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For the zucchini prep, if you ever decide to add zucchini (which is another fantastic variation!), remember to squeeze out as much moisture as humanly possible. I usually grate it, then salt it lightly and let it sit in a colander for about 15 minutes before squeezing it with my hands or in a cheesecloth. It’s a little extra step, but it prevents a watery filling. When it comes to mixing advice for the dough, please, please don’t overmix! The shaggy dough is exactly what you want. Overworking it leads to tough pastries, and we’re aiming for tender and flaky. Just bring it together until it holds its shape. For swirl customization, don’t be afraid to get creative with the filling! While spinach and cheese are classic, I sometimes add a pinch of Red Pepper flakes for a little heat, or some sun-dried tomatoes for a more intense flavor. You can also layer different cheeses for a more complex taste. For ingredient swaps, ricotta can be substituted with full-fat cottage cheese (drained well) or even a thick Greek yogurt in a pinch, though the texture might be slightly different. If you’re out of Parmesan, a sharp cheddar or Gruyere would be delicious additions. For baking tips, I always recommend the parchment paper. It’s a game-changer for cleanup and ensures even baking without sticking. If your oven tends to run hot, you might want to reduce the temperature by 10-15 degrees and bake for a few minutes longer. Always do the skewer test to ensure it’s fully cooked through. And for glaze variations, while melted butter is my go-to, a little olive oil brushed on top can give a nice subtle flavor. You could also try a simple egg wash for an extra golden, shiny finish. Experimenting with different toppings like toasted sesame seeds, poppy seeds, or even a sprinkle of dried herbs can add another dimension of flavor and visual appeal. These little tweaks are what elevate a good recipe to a truly great one!

Storing and Reheating Tips

One of the best things about these spinach taquitos is how well they store, making them perfect for meal prep or enjoying leftovers. If you have any that miraculously survive the initial serving (ha!), they can be left at room temperature for a few hours if they’re fully cooled. However, for longer storage, I highly recommend refrigeration. In the refrigerator, these taquitos will stay fresh in an airtight container for up to 3-4 days. I like to place them in a single layer on a plate lined with a paper towel before covering them to absorb any excess moisture, then transfer them to an airtight container. If you want to make a big batch and freeze them, they freeze beautifully! Wrap each cooled taquito tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. For reheating, if they’re from the fridge, I usually pop them into a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and slightly crisped up again. If they’re frozen, you can reheat them directly from frozen in the oven at the same temperature, it will just take a little longer, maybe 20-25 minutes. Avoid the microwave if you can, as it tends to make the pastry a bit soggy. For glaze timing advice, if you plan to store or freeze them, I recommend applying the glaze (melted butter) *after* reheating. This way, they get that lovely fresh sheen and flavor. If you glaze them before storing, the glaze can sometimes become a bit dull or sticky.

Frequently Asked Questions

Final Thoughts

I truly hope you’ll give these spinach taquitos a try. They’re more than just a recipe; they’re a little piece of culinary happiness that’s both incredibly delicious and surprisingly simple to make. The combination of that tender, flaky dough with the savory, cheesy spinach filling is just pure comfort food perfection. They’re the kind of dish that makes everyone feel a little bit special, whether you’re serving them for a quick weeknight dinner, a festive appetizer, or a delightful brunch treat. If you enjoyed this recipe and are looking for more cozy, family-friendly dishes, you might also love my Fluffy Cinnamon Rolls or my Creamy Tomato Soup – they have that same heartwarming quality! I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think, or share your own variations. Happy baking, and enjoy every delicious bite!

Spinach Taquitos

Crispy and flavorful taquitos filled with a savory spinach and cheese mixture. Perfect for a quick snack or appetizer!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 10 oz frozen chopped spinach thawed and squeezed dry
• 1 cup shredded Monterey Jack cheese
• 0.5 cup shredded cheddar cheese
• 1 clove garlic minced
• 0.25 teaspoon cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 12 corn tortillas
• 2 tablespoons olive oil for cooking

Instructions

 

Preparation Steps

• Preheat oven to 400°F (200°C).
• In a medium bowl, combine the thawed and squeezed spinach, Monterey Jack cheese, cheddar cheese, minced garlic, cumin, salt, and pepper. Mix well until evenly combined.
• Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them briefly in a dry skillet.
• Lay out a tortilla. Spoon about 2 tablespoons of the spinach and cheese mixture onto the center of the tortilla. Roll up the tortilla tightly to form a taquito.
• Repeat with the remaining tortillas and filling.
• Brush the taquitos lightly with olive oil. Place them seam-side down on a baking sheet.
• Bake for 15-20 minutes, or until the taquitos are golden brown and crispy, flipping halfway through.
• Serve hot with your favorite dipping sauces like salsa, sour cream, or guacamole.

Notes

These spinach taquitos are a crowd-pleaser! You can also add a pinch of red pepper flakes to the filling for a little heat.