why make this recipe
Spinach & Artichoke Wontons give you a quick snack or appetizer with lots of flavor. They mix fresh greens and creamy cheese inside a crisp wonton shell. You can make many at once and share them. They fit small parties, weeknight snacks, or a simple side for dinner.
introduction
This recipe turns the classic spinach and artichoke dip into little fried or baked pockets. The filling is soft, mild, and easy to make. The wonton wrapper becomes crunchy and golden. If you like creamy bites and easy party food, try our creamy beef and bowtie pasta recipe for another simple meal idea.
how to make Spinach & Artichoke Wontons
These wontons come together fast. You make the filling, spoon it into wrappers, seal, and cook. You can fry them for extra crisp or bake them for a lighter version.
Ingredients :
- 8 oz (about 225 g) frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 4 oz (115 g) cream cheese, softened
- 1 garlic clove, minced
- Salt and black pepper to taste
- 30–40 wonton wrappers (store-bought)
- 2–3 tbsp olive oil or vegetable oil for frying (if frying)
- Cooking spray or a little oil for baking (if baking)
Directions :
- Mix the filling: In a bowl, combine spinach, chopped artichokes, mozzarella, Parmesan, cream cheese, and minced garlic. Stir until smooth. Season with a little salt and pepper.
- Prepare wrappers: Lay a few wonton wrappers on a clean surface. Keep unused wrappers covered with a damp towel so they do not dry out.
- Fill wrappers: Put about 1 teaspoon of filling in the center of each wrapper. Avoid overfilling.
- Seal: Wet the edges of the wrapper with a little water. Fold into a triangle or bring corners together to form a purse. Press edges firmly to seal.
- Cook — frying method: Heat oil in a pan over medium-high heat. Fry wontons in batches for 1–2 minutes per side or until golden brown. Drain on paper towels.
- Cook — baking method: Preheat oven to 400°F (200°C). Place wontons on a baking sheet lined with parchment. Lightly spray or brush with oil. Bake 10–12 minutes or until golden and crisp.
- Serve warm with your favorite dip or a squeeze of lemon.
how to serve Spinach & Artichoke Wontons
Serve them hot. They go well with marinara sauce, ranch, or a simple lemon-garlic yogurt dip. Put them on a platter for guests or serve as a snack with a fresh salad for a light meal.
how to store Spinach & Artichoke Wontons
- Short term: Keep cooked wontons in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crisp.
- Freezing: Freeze uncooked, sealed wontons on a tray until firm, then move to a freezer bag for up to 1 month. Cook from frozen, adding a few extra minutes.
- Do not store cooked fried wontons at room temperature for more than 2 hours.
tips to make Spinach & Artichoke Wontons
- Squeeze spinach very well so the filling is not watery.
- Use a small spoon or piping bag to fill wrappers without mess.
- Seal edges firmly to avoid leaks when cooking.
- If baking, brush each wonton lightly with oil for a golden finish.
- Make a test wonton first to check seasoning and cooking time.
variation (if any)
- Add cooked chopped bacon or pancetta for a smoky twist.
- Use feta instead of Parmesan for a tangier flavor.
- Add a pinch of red pepper flakes to the filling for heat.
- Make a vegan version with dairy-free cream cheese and vegan cheese.
FAQs
Q: Can I use fresh spinach instead of frozen?
A: Yes. Cook fresh spinach in a pan until wilted, let cool, and squeeze out all liquid before using.
Q: Can I air fry these wontons?
A: Yes. Preheat air fryer to 375°F (190°C) and cook for 6–8 minutes or until golden, flipping halfway.
Q: How do I stop wonton wrappers from drying out?
A: Keep unused wrappers covered with a damp cloth while you work. Also seal them quickly after filling.
Q: Can I make the filling ahead?
A: Yes. Store the filling in the fridge up to 2 days. Fill and cook when ready.
Q: Are these safe for kids?
A: Yes. They are mild and easy to eat. Cut into small pieces for very young children and check temperature before serving.
Spinach & Artichoke Wontons
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying, Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy wontons filled with a creamy spinach and artichoke mixture, perfect for snacks or appetizers.
Ingredients
- 8 oz (about 225 g) frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 4 oz (115 g) cream cheese, softened
- 1 garlic clove, minced
- Salt and black pepper to taste
- 30–40 wonton wrappers (store-bought)
- 2–3 tbsp olive oil or vegetable oil for frying (if frying)
- Cooking spray or a little oil for baking (if baking)
Instructions
- Mix the filling: In a bowl, combine spinach, chopped artichokes, mozzarella, Parmesan, cream cheese, and minced garlic. Stir until smooth. Season with salt and pepper.
- Prepare wrappers: Lay a few wonton wrappers on a clean surface. Keep unused wrappers covered with a damp towel.
- Fill wrappers: Place about 1 teaspoon of filling in the center of each wrapper, avoiding overfilling.
- Seal: Wet the edges of the wrapper with water, fold into a triangle or bring corners together, and press edges firmly to seal.
- Cook — frying method: Heat oil in a pan over medium-high heat. Fry wontons in batches for 1–2 minutes per side until golden brown. Drain on paper towels.
- Cook — baking method: Preheat oven to 400°F (200°C). Place wontons on a baking sheet, spray or brush with oil, and bake for 10–12 minutes or until golden and crisp.
- Serve warm with your favorite dip or a squeeze of lemon.
Notes
Squeeze spinach very well to avoid watery filling. Brushing wontons with oil before baking ensures a golden finish.
Nutrition
- Serving Size: 2-3 wontons
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
