Quick Spinach Wonton Cups

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Here’s my go-to recipe for spinach wonton cups, filled with creamy cheese, fresh spinach, and crispy wonton wrappers that get perfectly crunchy in the oven.

These little appetizers are always the first to disappear at our neighborhood parties. I like to make an extra batch to keep in the fridge for quick snacks. Nothing beats having ready-to-eat finger food when you’re hungry, right?

What Kind of Wonton Wrappers Should I Use?

You’ll find wonton wrappers in the refrigerated section of most grocery stores, usually near the tofu or produce area. Square wonton wrappers are ideal for this recipe, though round ones can work in a pinch – just keep in mind they might create a slightly different shape in your muffin tin. Fresh wonton wrappers are best, but if you’re using frozen ones, make sure they’re completely thawed before using to prevent tearing. When working with wonton wrappers, keep the stack covered with a slightly damp paper towel while you’re assembling the cups, as they can dry out quickly and become brittle.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Wonton wrappers: These are pretty essential for the cup shape, but you could use phyllo dough sheets (cut into squares) or even pie crust cut into circles. Just know the texture will be different.
• Frozen spinach: Fresh spinach works great too – just cook down about 8-10 cups of fresh spinach and drain well. You can also swap in frozen kale or Swiss chard.
• Artichoke hearts: If you’re not an artichoke fan, try using chopped water chestnuts for crunch, or finely chopped mushrooms for a different but tasty flavor.
• Mayo and sour cream: Greek yogurt can replace either the mayo or sour cream (or both) for a lighter version. Just make sure to use full-fat Greek yogurt for the best texture.
• Cream cheese: Mascarpone cheese or ricotta (well-drained) can work instead of cream cheese. If using ricotta, add an extra 2 tablespoons of Parmesan for better binding.
• Parmesan cheese: Romano or Asiago cheese make good substitutes. You could even use Gruyere for a different but nice flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making wonton cups is preventing them from becoming soggy – make sure to thoroughly drain both the spinach and artichoke hearts by pressing them between paper towels until no more moisture comes out. Another common mistake is overbaking the wonton wrappers; they should be golden brown and crispy, but watch them carefully as they can go from perfectly crisp to burnt in just a minute or two. To ensure the filling stays creamy and doesn’t separate, bring your cream cheese to room temperature and mix it thoroughly with the mayo and sour cream before adding the other ingredients. For the best results, serve these cups shortly after baking – while you can prepare the filling ahead of time, the wonton cups will start to lose their crispiness if they sit with the filling for too long.

What to Serve With Wonton Cups?

These crispy spinach wonton cups make a perfect appetizer, but you can easily turn them into a complete meal with a few simple additions. A light soup like miso or egg drop would complement these nicely without overshadowing their delicate flavors. For a casual dinner party spread, I like to serve these alongside other finger foods like sesame-glazed meatballs or honey garlic chicken wings. Since these cups are on the richer side with all that creamy filling, a fresh Asian-style slaw with rice vinegar dressing helps balance things out and adds a nice crunch to the spread.

Storage Instructions

Keep Fresh: These tasty wonton cups stay good in an airtight container in the fridge for up to 3 days. Just be aware that the wonton shells might soften a bit over time, but they’re still totally enjoyable! Place a paper towel in the container to absorb any extra moisture.

Make Ahead: Want to prep these in advance? You can make the spinach-artichoke filling up to 2 days ahead and store it in the fridge. When you’re ready to serve, just bake the wonton cups and fill them fresh – this way, you’ll get that perfect crispy shell!

Warm Up: If you want to enjoy leftover wonton cups warm, pop them in the oven at 350°F for about 5-7 minutes. The microwave works too, but the wonton shells won’t be as crispy. I usually prefer them at room temperature when serving them as leftovers.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 30-40 g
• Fat: 60-70 g
• Carbohydrates: 70-80 g

Ingredients

• 12 wonton wrappers
• Non-stick cooking spray
• 5 oz frozen spinach, thawed and well-drained
• 1 can (8 oz) artichoke hearts, drained and chopped finely
• 1/3 cup mayo
• 1/4 cup sour cream
• 2 oz room-temperature cream cheese
• 1/2 cup parmesan cheese, grated
• 2 minced garlic cloves

Step 1: Preheat Oven and Prepare Wonton Cups

Start by preheating your oven to 350°F.

Take a standard 12-cup muffin pan and arrange wonton wrappers in each cup.

Lightly spray the wonton wrappers with cooking spray to help them crisp up nicely.

Place the pan in the oven and bake the wonton cups for 5 minutes.

Once they are slightly golden, remove them from the oven and set them aside to cool slightly.

Step 2: Make the Spinach and Artichoke Filling

In a medium bowl, combine the chopped artichoke hearts, fresh spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic.

Mix well until all ingredients are fully incorporated into a creamy and flavorful spinach mixture.

Step 3: Fill and Bake the Wonton Cups

Take the prepared wonton cups and evenly divide the spinach and artichoke filling among them.

Make sure to fill each cup generously with the mixture.

Return the filled wonton cups to the oven and bake for an additional 10 to 12 minutes.

The spinach mixture should be warm and the wonton cups should have a nice golden brown color when they are done.

Step 4: Serve and Enjoy

Once baked, carefully remove the spinach dip wonton cups from the oven.

Allow them to cool for a couple of minutes before serving.

These delicious bites are perfect as appetizers or party snacks.

Enjoy the crispy wonton paired with the creamy spinach artichoke filling!

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