In a pan, heat the olive oil and add the onion. Sauté over low heat for 3-4 minutes. Set aside. ⠀
Add the cooked onions to a bowl, and using a spoon, mix well with the maple syrup, cheese, spinach, salt and pepper. ⠀
Scoop the veg mix into each of the empanada disks, focusing on centering the filling in the middle. ⠀
Fold over the empanada, lightly moisten edges with water, and seal with a fork.⠀
Once you’re done, fill a small saucepan with enough oil to deep fry each of the empanadas. ⠀
Bring to a medium heat, and cook the empanadas for 1-2 minutes, until both sides are golden, flipping once.⠀
Remove from the pot, and place on a paper towel before serving. Enjoy!!