Description
Warm, golden wonton cups filled with creamy, garlicky spinach-artichoke filling, perfect for brunch, appetizers, or parties.
Ingredients
Scale
- 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