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Start your day (or party) with a bite that sings: warm, golden wonton cups hugging a creamy, garlicky spinach-artichoke filling, flecked with nutty Parmesan and kissed by a whisper of lemon. The first smell—baked pastry and toasted cheese—pulls you in; the first bite delivers a contrast of crisp shell and silky, herb-scented filling. Each mouthful is at once comforting and bright, familiar like a favorite dip but reinvented into single-serve perfection.
This recipe is perfect for cozy weekend brunches, easy weeknight appetizers, or a crowd-pleasing addition to holiday spreads. They travel well to potlucks and can be dressed up for celebrations or kept simple for a nutritious snack. If you love classic spinach-artichoke dip, these morsels give you that same rich flavor in a lighter, hand-held form — and if you want a reference to a similar riff, check this spinach artichoke wonton cups for inspiration.
At a Glance
- Prep Time: 15 minutes (plus optional thaw/drain time for spinach)
- Cook Time: 12–15 minutes (baking)
- Total Time: 30 minutes
- Servings: 12 (2 cups / 4–5 wonton cups per serving depending on size)
- Difficulty Level: Easy — beginner-friendly, quick assembly
Nutrition Highlights
Estimated nutrition per serving (approximate — values calculated from USDA FoodData Central ingredient profiles and rounded to practical numbers; for general guidance, consult USDA resources or a registered dietitian):
- Calories: 150 kcal
- Protein: 6 g
- Carbohydrates: 15 g
- Fat: 9 g
- Fiber: 2 g
- Sodium: ~320 mg
These are ballpark figures meant to help with meal planning. For recommendations on balanced eating and portion guidance, see general guidelines from reputable sources such as the Mayo Clinic. (Nutrition will vary if you use reduced-fat dairy, fewer wrappers per serving, or different cheeses.)
Perfect For…
- Entertaining: Elegant, single-bite appetizers for cocktail parties or holiday gatherings.
- Weeknight solutions: Quick to assemble and bake — ideal for a fast, satisfying snack or a light dinner with a side salad.
- Kid-friendly plates: Little hands love the pastry cups; swap cheeses or add finely chopped veggies to suit younger palates.
- Healthier comfort: Keeps the essence of a beloved creamy dip but portioned and lighter when you choose Greek yogurt and reduced-fat cheese.
Step-by-Step Instructions
Ingredients
- 24 wonton wrappers (round or square)
- 8 oz (226 g) full-fat cream cheese, softened (substitute: 8 oz 2% Greek yogurt + 4 oz softened cream cheese for lighter)
- 1 cup (about 140 g drained) canned or jarred artichoke hearts, finely chopped
- 1 cup (about 140 g) cooked, well-drained spinach (use fresh wilted or thawed frozen, squeezed dry)
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- 1 clove garlic, minced
- 1 tsp lemon zest (optional, brightens flavor)
- 1/4 tsp salt and 1/4 tsp black pepper (adjust to taste)
- 1 tbsp olive oil or melted butter (for brushing wonton cups)
- Optional garnish: chopped chives, red pepper flakes, extra Parmesan
Optional Ingredients & Substitutions
- Vegan: Replace cream cheese with vegan cream cheese, use dairy-free yogurt, and a vegan parmesan alternative; spray shells with olive oil.
- Gluten-free: Swap wonton wrappers for small gluten-free phyllo cups or mini gluten-free tart shells.
- Lower-fat: Use light cream cheese and nonfat Greek yogurt; reduce Parmesan to 1/4 cup.
- Extra tang: Add 1–2 tbsp lemon juice or a splash of white wine vinegar.
Method
- Preheat the oven to 375°F (190°C). Lightly brush a mini muffin tin with olive oil or use nonstick spray.
- Press each wonton wrapper into the muffin tin cup, folding gently to form a neat cup. Brush the edges with a little olive oil to help them brown.
- In a medium bowl, combine softened cream cheese, Greek yogurt, minced garlic, lemon zest, salt, and pepper. Stir until smooth.
- Fold in chopped artichoke hearts, well-drained spinach, and Parmesan until evenly incorporated. Taste and adjust seasoning.
- Spoon about 1 to 1 1/2 teaspoons of filling into each wonton cup (fill to just below the rim).
- Bake for 10–15 minutes or until the edges of the wonton cups are golden brown and the filling is heated through and slightly bubbling.
- Remove from the oven and let cool in the tin for 2–3 minutes. Use a small offset spatula or spoon to loosen each cup.
- Garnish with chopped chives and a light sprinkle of Parmesan or red pepper flakes if desired. Serve warm.
Practical tips:
- Make sure spinach is very well drained — excess moisture will make the filling runny and soggy the cups.
- If using frozen spinach, thaw fully and squeeze in a clean kitchen towel or cheesecloth.
- Don’t overfill the cups; they puff and will brown better with a bit of exposed wrapper edge.
- To re-crisp baked cups, warm in a 350°F (175°C) oven for 5–7 minutes.
Best Pairings
- Serve them as an appetizer with a crisp citrusy white wine (Sauvignon Blanc) or a light rosé.
- For a brunch spread: pair with a mixed greens salad, roasted cherry tomatoes, and a simple lemon vinaigrette.
- Make a heartier plate: add a side of quinoa salad or a bowl of tomato soup for a cozy lunch.
- As a snack: enjoy warm with a cup of green tea or black coffee for a savory midday pick-me-up.
Keeping it Fresh
- Room temperature: Best eaten the day of baking; if left out covered, consume within 4–6 hours (safe practice depending on filling temperature and room conditions).
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5–8 minutes to re-crisp.
- Freezer: You can freeze baked cups in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes.
Chef’s Advice
- Texture is everything: drain and press the spinach until dry — soggy filling is the most common issue.
- Wrapper choice: thin wonton wrappers crisp more quickly and give a delicate crunch; thicker wrappers hold more filling but take longer to brown.
- Browning cue: look for deep golden edges on the wrappers and slight bubbling at the center of the filling to signal doneness.
- Make-ahead: assemble the filled cups on a baking sheet, cover tightly, and refrigerate for up to 24 hours before baking; this is great for entertaining prep.
- Flavor depth: a small pinch of nutmeg or a teaspoon of Dijon mustard folded into the filling adds subtle complexity.
Creative Twists
- Mediterranean: Fold in chopped sun-dried tomatoes and kalamata olives; swap Parmesan for feta.
- Spicy Cheddar: Replace Parmesan with sharp cheddar and add a pinch of cayenne or chopped pickled jalapeños for heat.
- Mushroom & Herb: Omit artichokes; sauté finely chopped cremini mushrooms with thyme and mix into the filling for an earthy variation.
- Gluten-free & Mini Quiche Style: Use pre-made gluten-free mini phyllo cups, add a beaten egg to the filling (about 1 egg for the batch) and bake slightly longer for a custardy texture.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes — assemble into the tin, cover, and refrigerate up to 24 hours. Bake just before serving for best texture.
Q: How do I stop the filling from being watery?
A: Thoroughly squeeze excess water from spinach using a towel. Drain jarred artichokes well and pat dry.
Q: Are these freezer-friendly?
A: Yes — freeze baked cups on a sheet, then bag for up to 2 months. Reheat in the oven from frozen to crisp.
Q: Can I use phyllo instead of wonton wrappers?
A: You can, but phyllo is flakier and may need layers brushed with butter; adjust baking time and keep an eye on browning.
Q: How can I reduce sodium?
A: Use low-sodium wrappers if available, choose low-sodium artichokes, and reduce added salt. Swap some Parmesan for nutritional yeast for a savory boost with less sodium.
Conclusion
I hope these spinach-artichoke wonton cups inspire you to bring something warm, shareable, and a little bit cheeky to your next gathering or cozy night in. They’re adaptable, quick to make, and a delicious way to enjoy classic flavors in a lighter, portable form. For a primer on the clean-eating philosophy behind recipes like this, see What is Clean Eating?. And if you’re curious how people interact with recipe ideas online, this study is an interesting read about pins and behavior: New Study Shows Pinterest Users Pin Healthy Recipes But Are More Likely To Make Unhealthy Choices.
If you try the recipe, please share your photos and tweaks — I love hearing how readers make it their own.
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Spinach-Artichoke Wonton Cups
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm, golden wonton cups filled with creamy, garlicky spinach-artichoke filling, perfect for brunch, appetizers, or parties.
Ingredients
- 24 wonton wrappers (round or square)
- 8 oz (226 g) full-fat cream cheese, softened (or 8 oz 2% Greek yogurt + 4 oz softened cream cheese for lighter)
- 1 cup (about 140 g) canned or jarred artichoke hearts, finely chopped
- 1 cup (about 140 g) cooked, well-drained spinach
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- 1 clove garlic, minced
- 1 tsp lemon zest (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or melted butter (for brushing wonton cups)
- Optional garnish: chopped chives, red pepper flakes, extra Parmesan
Instructions
- Preheat the oven to 375°F (190°C). Lightly brush a mini muffin tin with olive oil or use nonstick spray.
- Press each wonton wrapper into the muffin tin cup, folding gently to form a neat cup. Brush the edges with olive oil.
- In a medium bowl, combine cream cheese, Greek yogurt, minced garlic, lemon zest, salt, and pepper. Stir until smooth.
- Fold in chopped artichoke hearts, well-drained spinach, and Parmesan until evenly incorporated. Taste and adjust seasoning.
- Spoon 1 to 1 1/2 teaspoons of filling into each wonton cup.
- Bake for 10–15 minutes or until the edges are golden brown and filling is heated through.
- Remove from the oven and cool for 2–3 minutes. Loosen each cup with a small spatula or spoon.
- Garnish with chives and a sprinkle of Parmesan or red pepper flakes if desired. Serve warm.
Notes
Ensure spinach is very well drained to avoid soggy filling. Wontons should be filled just below the rim for optimal texture and browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
