Spinach & Artichoke Wontons are a delicious fusion of creamy, cheesy spinach-artichoke dip and crispy, golden wonton wrappers. These bite-sized treats combine the rich, savory flavors of the classic dip with a satisfying crunch that makes them irresistible. Perfect as an appetizer, party snack, or even a quick family-friendly dish, these wontons are versatile and easy to prepare. The filling is made with a blend of spinach, artichokes, cream cheese, Parmesan, and mozzarella, creating a creamy and flavorful center. Whether you’re hosting a game night or looking for an exciting way to elevate your appetizer game, these wontons are guaranteed to be a hit.
What sets these wontons apart is their balance of textures and flavors. The creamy, cheesy filling contrasts beautifully with the crispy exterior of the wonton shell. They’re not only easy to customize with different fillings or dipping sauces but also incredibly fun to make.
Why You’ll Love This Recipe
- Combines the creamy, cheesy goodness of spinach-artichoke dip with a crispy, golden wonton shell.
- Versatile for different occasions, from casual snacks to elegant party appetizers.
- Easy to make ahead and freeze, making them convenient for busy days.
- Bakes or fries to perfection, allowing for flexibility based on your cooking preference.
- Packed with nutrients from spinach and artichokes, making them a balanced indulgence.
- Uses simple ingredients that are easy to find and budget-friendly.
Preparation Time and Servings
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 30 wontons
- Serving Size: 4-5 wontons
Nutritional Information (per serving)
- Calories: 180
- Carbohydrates: 12g
- Protein: 6g
- Fat: 12g
- Fiber: 2g
- Sugar: 1g
Ingredients
For the filling:
- 1 cup fresh spinach, finely chopped (or ½ cup frozen spinach, thawed and drained)
- 1 cup canned or jarred artichoke hearts, finely chopped
- 4 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
For assembly:
- 30 wonton wrappers
- 1 egg, beaten (for sealing)
For cooking:
- Vegetable oil, for frying (or cooking spray for baking)
For serving:
- Marinara sauce, ranch dressing, or aioli for dipping
Step-by-Step Instructions
- Prepare the Filling:
- In a medium mixing bowl, combine the chopped spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and lemon juice.
- Mix thoroughly until the ingredients are evenly combined and creamy. Set aside.
- Assemble the Wontons:
- Place a wonton wrapper on a clean, flat surface.
- Spoon about 1 teaspoon of the spinach-artichoke mixture into the center of the wrapper.
- Dip your finger into the beaten egg and lightly brush the edges of the wonton wrapper.
- Fold the wrapper into a triangle, pressing the edges firmly to seal. For a decorative touch, fold or pinch the edges into pleats.
- Repeat the process with the remaining wonton wrappers and filling.
- Cook the Wontons:
- Frying Method: Heat about 1½ inches of vegetable oil in a deep skillet or pot over medium heat. Once the oil reaches 350°F (175°C), fry the wontons in batches for 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Baking Method: Preheat your oven to 400°F (200°C). Arrange the wontons on a baking sheet lined with parchment paper. Lightly spray or brush them with oil and bake for 12–15 minutes, flipping halfway through, until crispy and golden.
- Serve:
- Arrange the wontons on a serving platter and garnish with chopped parsley or grated Parmesan, if desired. Serve warm with marinara sauce, ranch dressing, or aioli for dipping.
Ingredient Background
- Spinach: Provides a fresh, nutrient-packed base for the filling. Fresh spinach works well, but frozen spinach is a convenient alternative.
- Artichoke Hearts: These briny, tender vegetables add depth and a slightly tangy flavor to the filling. Canned or jarred artichokes are easiest to use.
- Cream Cheese: Creates a creamy, velvety texture that binds the filling together.
- Wonton Wrappers: Thin, pliable wrappers made from flour and water, available in the refrigerated section of most grocery stores.
- Cheeses: Parmesan and mozzarella add richness, flavor, and a gooey texture to the filling.
Technique Tips
- Avoid Overfilling: Using too much filling can make the wontons difficult to seal and more likely to burst during cooking.
- Sealing the Edges: Ensure the edges are sealed tightly with egg wash to prevent the filling from leaking out.
- Oil Temperature: When frying, maintain a consistent oil temperature to ensure even cooking. Use a thermometer if needed.
- Crispier Texture: For baked wontons, spray generously with oil to achieve a golden, crispy exterior.
Alternative Presentation Ideas
- Wonton Cups: Press the wonton wrappers into a mini muffin tin, fill with the spinach-artichoke mixture, and bake until crispy.
- Mini Pockets: Fold the wontons into smaller shapes, such as rectangles or half-moons, for bite-sized snacks.
- Air-Fried Wontons: Use an air fryer for a healthier, crispy option with minimal oil. Cook at 375°F (190°C) for 8–10 minutes, flipping halfway.
Additional Tips for Success
- Keep Wonton Wrappers Moist: Cover the wrappers with a damp towel while assembling to prevent them from drying out.
- Make-Ahead Option: Assemble the wontons and refrigerate them for up to 24 hours before cooking.
- Creative Dips: Experiment with different dipping sauces like garlic butter, sriracha mayo, or sweet chili sauce.
Recipe Variations
- Cheesy Jalapeño Wontons: Add diced jalapeños and extra mozzarella for a spicy twist.
- Bacon-Spinach Wontons: Stir in crumbled cooked bacon for added smoky flavor.
- Vegan Option: Use dairy-free cream cheese, vegan cheese, and plant-based wrappers for a vegan-friendly version.
- Mediterranean Style: Add sun-dried tomatoes and feta cheese to the filling for a Mediterranean flair.
Freezing and Storage
- Freezing Uncooked Wontons: Arrange the assembled wontons on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
- Refrigeration: Store cooked wontons in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.
Healthier Twist Ideas
- Baking Instead of Frying: Bake the wontons instead of frying to cut down on calories and fat.
- Add More Veggies: Incorporate finely diced mushrooms, zucchini, or bell peppers for added nutrition.
- Whole-Wheat Wonton Wrappers: Use whole-wheat wrappers for extra fiber and a nutty flavor.
Serving Suggestions for Events
- Appetizer Platters: Arrange the wontons on a large platter with a variety of dipping sauces for a stunning appetizer spread.
- Finger Food for Parties: Serve in individual paper cups with a small container of dip for easy snacking at events.
- Pair with Drinks: These wontons pair well with sparkling wine, light beers, or a refreshing mocktail for casual gatherings.
Special Equipment
- Deep Fry Thermometer: Ensures the oil is at the perfect temperature for frying.
- Mini Muffin Tin: Useful for creating wonton cups or perfectly shaped baked wontons.
- Pastry Brush: Ideal for applying the egg wash to seal the wrappers.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes, thaw frozen spinach and squeeze out excess water before adding it to the filling to avoid a watery mixture.
2. How can I keep the wontons crispy for a party?
Serve them on a wire rack or heated tray to maintain their crispiness. Avoid stacking them.
3. Can I substitute the wonton wrappers?
You can use phyllo dough or spring roll wrappers as an alternative, though the texture will differ.
4. Are these wontons spicy?
Not inherently. If you’d like some heat, add a pinch of red pepper flakes or diced jalapeños to the filling.
5. Can I make these gluten-free?
Yes, use gluten-free wonton wrappers and ensure all other ingredients, such as cheeses, are gluten-free.
6. Can I use other greens instead of spinach?
Yes, kale or Swiss chard can be used, but they should be finely chopped and cooked first to soften.
7. What dipping sauce works best?
Marinara, ranch, garlic aioli, or even a creamy spinach-artichoke dip are great options for serving.
8. Can I reheat leftover wontons?
Yes, reheat them in an air fryer or oven to restore their crisp texture. Avoid microwaving, as they may turn soggy.
Conclusion
Spinach & Artichoke Wontons are the ultimate crowd-pleasing appetizer, blending creamy, cheesy flavors with a crisp, golden exterior. These versatile wontons can be fried, baked, or air-fried, ensuring they suit any occasion or cooking preference. With their easy preparation and make-ahead options, they’re perfect for busy weeknights, party platters, or even meal prep. Whether paired with a zesty marinara sauce, creamy ranch, or tangy aioli, these wontons will have everyone reaching for seconds. The beauty of this recipe lies in its adaptability. Not only are these wontons delicious, but they are also a healthier choice when baked or air-fried. You can experiment with different filling ingredients, such as adding sun-dried tomatoes or spicy jalapeños for a new twist. Their small, portable size makes them an excellent option for finger foods at gatherings or a unique side dish for family dinners. Try them today!
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Spinach & artichoke wontons
- Total Time: 40 minutes
- Yield: 30 wontons 1x
Ingredients
For the filling:
- 1 cup fresh spinach, finely chopped (or ½ cup frozen spinach, thawed and drained)
- 1 cup canned or jarred artichoke hearts, finely chopped
- 4 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
For assembly:
- 30 wonton wrappers
- 1 egg, beaten (for sealing)
For cooking:
- Vegetable oil, for frying (or cooking spray for baking)
For serving:
- Marinara sauce, ranch dressing, or aioli for dipping
Instructions
- Prepare the Filling:
- In a medium mixing bowl, combine the chopped spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and lemon juice.
- Mix thoroughly until the ingredients are evenly combined and creamy. Set aside.
- Assemble the Wontons:
- Place a wonton wrapper on a clean, flat surface.
- Spoon about 1 teaspoon of the spinach-artichoke mixture into the center of the wrapper.
- Dip your finger into the beaten egg and lightly brush the edges of the wonton wrapper.
- Fold the wrapper into a triangle, pressing the edges firmly to seal. For a decorative touch, fold or pinch the edges into pleats.
- Repeat the process with the remaining wonton wrappers and filling.
- Cook the Wontons:
- Frying Method: Heat about 1½ inches of vegetable oil in a deep skillet or pot over medium heat. Once the oil reaches 350°F (175°C), fry the wontons in batches for 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Baking Method: Preheat your oven to 400°F (200°C). Arrange the wontons on a baking sheet lined with parchment paper. Lightly spray or brush them with oil and bake for 12–15 minutes, flipping halfway through, until crispy and golden.
- Serve:
- Arrange the wontons on a serving platter and garnish with chopped parsley or grated Parmesan, if desired. Serve warm with marinara sauce, ranch dressing, or aioli for dipping.
- Prep Time: 25 Minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4-5 wontons
- Calories: 180
- Sugar: 1g
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g