Sunday Suppers | Spinach-Artichoke & Cream Cheese Wontons

  by jen sweet [Travels in Cooking]  
 Spinach, artichoke and cream cheese wontons
Spinach, artichoke and cream cheese wontons
Everyone’s favorite appetizer, both beautiful and delicious!
  • 1 package square wonton wrappers (24-30 wrappers)
  • 1 package, 8 ounces, softened neufchatel cream cheese (1/3 less fat)
  • 4 ounces marinated artichokes, drained and chopped
  • 8 ounces fresh spinach leaves
  • ¼ cup water
  • 1 cup shredded mozzarella cheese
  • ½ small onion, chopped (use green or white)
  • 1/3 cup mayo
  • ½ teaspoon black pepper
  • Dash of salt
  • 1 clove of minced garlie (or 2 tablespoons minced garlic)
  • Parmesan cheese
1.     Preheat oven to 350 degrees, and spray Pam in mini-muffin pan
2.     Sauté onions and garlic, then add the spinach and ¼ cup water. Cook down spinach, then drain any excess liquid.
3.     Combine the cream cheese, spinach mixture, mozzarella cheese, onions, artichokes, salt and pepper.
1.     Line the mini-muffin pan with the wontons wrappers by lightly pressing your finger into the middle like a cup.  Using a small spoon, fill wonton wrappers with mixture almost to the top.
2.     Bake wonton wrappers for 8-12 minutes, until edges are browned and crisp and the filling is hot and melted.  Top with Parmesan cheese and let cool for about 5 minutes. Sprinkle Parmesan cheese on wontons.
Jen’s thoughts and Recommendations:

This recipe is by far my most requested dish to cook, as it is both beautiful and tasteful;.  You can serve this surprisingly simple recipe as an impressive appetizer or show your significant other how much you love them by serving this as your main dish with a side of rice.  Your friends will ask you for the recipe and your boyfriend (or significant other) will ask for a kiss.


  • Wonton wrappers can be found next the tofu in the produce section of your grocery store.
  • If you don’t want use fresh spinach you can use frozen spinach, once you thaw and strain it.
  • You can fold in the wrappers (wet your fingers slightly), you can leave the wrappers spread out, or you can shape the wrappers in different angles.


Jen is a home chef and writer of the recipe blog Travels in Cooking. Catch her Sunday Suppers dinner ideas every week right here at Eat.Drink.Repeat.


About Ron Mexico

I am Ron Mexico.

Posted on October 31, 2010, in Eat, Jen Sweet. Bookmark the permalink. Leave a comment.

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