Spinach & Artichoke Wontons

I always make a double batch of these and freeze them on a sheet pan before transferring to a bag, so I have a ready-to-bake appetizer for unexpected guests. They go straight from the freezer to the oven, emerging perfectly golden and crisp. That moment when you pull a tray of hot Spinach & Artichoke Wontons from the oven, their edges crisp and golden, the cheesy filling bubbling just slightly, is pure kitchen magic. It is the kind of appetizer that disappears in minutes, the kind that has guests asking for the recipe before the party is even over. I have been making variations of this recipe for years, tweaking it until it became the foolproof, crowd-pleasing staple it is today. These Spinach & Artichoke Wontons are my secret weapon for everything from last-minute get-togethers to planned holiday feasts, and today, I am sharing all my tips so you can make them yours, too.

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Ingredients List for Spinach & Artichoke Wontons

Spinach & Artichoke Wontons start with a simple, flavorful filling that comes together in one bowl. Here is what you will need.

For the Filling:

• 8 ounces cream cheese, softened to room temperature
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1 (10-ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
• 1/2 cup mayonnaise or Greek yogurt
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
• Salt and black pepper to taste

For Assembly:

• 1 package (about 48 count) square wonton wrappers
• Olive oil spray or melted butter, for brushing

Smart Swaps:

• Dairy-Free: Use your favorite plant-based cream cheese and shredded cheeses. For a dairy-free snack for a party, this swap works beautifully.
• Lighter Option: Swap full-fat mayo for Greek yogurt and use part-skim cheeses.
• Fresh Spinach: You can use about 5 cups of fresh spinach, wilted and squeezed very dry.

Timing for Spinach & Artichoke Wontons

This recipe is wonderfully quick from prep to plate, making it ideal for busy days.

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: About 35 minutes

That is nearly 50% faster than many other hot appetizers that require lengthy baking or assembly. You can have a platter of these golden Spinach & Artichoke Wontons ready in the time it takes your guests to arrive.

Step-by-Step Instructions for Spinach & Artichoke Wontons

Making these wontons is a simple, almost meditative process. Do not worry about making them perfect; homemade charm is part of the appeal.

Step 1: Create the Creamy Filling

In a large mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, mayonnaise, garlic, onion powder, and smoked paprika. Mix until well combined and smooth. A hand mixer makes this quick, but a sturdy spatula works just fine. Fold in the finely chopped artichoke hearts and the thoroughly dried spinach. Season with salt and pepper. The key here is to make sure your spinach is as dry as possible; excess moisture is the enemy of a crisp wonton.

Step 2: Assemble the Wontons

Lay a few wonton wrappers on a clean work surface. Place a heaping teaspoon of the spinach and artichoke filling in the center of each wrapper. Using your finger or a brush, lightly dampen the edges of the wrapper with water. This acts as the glue. Fold the wrapper over the filling to form a triangle, pressing out any air bubbles and sealing the edges firmly. For extra security, you can press the edges with the tines of a fork. If you prefer wonton cups, gently press each wrapper into the cups of a mini muffin tin.

Step 3: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Arrange the assembled Spinach & Artichoke Wontons on a parchment-lined baking sheet. Lightly spray or brush them with olive oil or melted butter. This is the secret to that beautiful, golden-brown, crispy finish without deep-frying. Bake for 12-15 minutes, or until the edges are crisp and golden brown and the filling is hot. Let them cool for a minute or two before serving, as the filling will be very hot.

Nutritional Information for Spinach & Artichoke Wontons

While these are an indulgent treat, they also pack some nutritional benefits from their star ingredients. Per serving (2 wontons, approximate):

• Calories: ~120
• Protein: 5g
• Carbohydrates: 10g
• Fat: 7g
  Spinach is rich in iron and vitamins A, C, and K, while artichokes are a great source of fiber and antioxidants. Using Greek yogurt instead of mayo can boost the protein content.

Equipment Needed for Spinach & Artichoke Wontons

You do not need any fancy tools for this recipe. A standard kitchen setup is all you need.

• Large Mixing Bowl
• Baking Sheet
• Parchment Paper
• Pastry Brush (for oil/butter)
• Measuring Cups and Spoons

Why You’ll Love This Spinach & Artichoke Wontons Recipe

This recipe has earned its permanent spot in my appetizer rotation for so many reasons.

• Incredibly Versatile: Perfect as Superbowl finger foods, romantic appetizers for two, or a standout dish for a housewarming party.
• Make-Ahead Magic: You can assemble these wontons hours in advance or freeze them for weeks, making party planning stress-free.
• Crowd-Pleasing Flavor: The classic, creamy combination of spinach and artichoke is a universal favorite.
• Simple Ingredients: Uses mostly pantry staples and easy-to-find fresh or frozen ingredients.
• Perfect Texture: Baking gives you a wonderfully crispy shell without the mess of deep-frying.

Healthier Alternatives for Spinach & Artichoke Wontons

You can easily adapt this recipe to fit various dietary needs without sacrificing flavor.

• Gluten-Free: Use certified gluten-free wonton wrappers, which are increasingly available.
• Dairy-Free: As mentioned, plant-based cream cheese and cheeses work wonderfully for dairy free snacks for a party.
• Lower Carb: While not traditional, you can try stuffing the filling into hollowed-out mini bell peppers for a low-carb bite.
• Higher Protein: Use full-fat Greek yogurt and add an extra 1/4 cup of grated Parmesan to the filling.

Serving Suggestions for Spinach & Artichoke Wontons

These wontons are fantastic on their own, but a few simple pairings can make them even more special.

• Dipping Sauces: Serve with a side of marinara sauce, ranch dressing, or a drizzle of balsamic glaze. My Cream Cheese Salsa Dip is another fantastic creamy option for dipping.
• For a Party Spread: Pair these with other easy dishes for party like my Irresistibly Crispy Cheesy Corn Fritters or Jalapeno Popper Cheese Balls for a full spread of savory bites.
• Colorful Presentation: For a color party with green food ideas, serve these on a platter with cherry tomatoes and red pepper strips for a vibrant contrast.
• As a Main: Serve a larger portion alongside a simple green salad for a light and satisfying lunch.

Common Mistakes to Avoid with Spinach & Artichoke Wontons

A few small missteps can affect your final result. Here is how to avoid them.

• Wet Filling: The number one mistake is not squeezing the spinach dry enough. This will make the filling watery and can cause the wonton wrappers to become soggy instead of crisp.
• Overfilling: A heaping teaspoon is perfect. Overfilling can cause the wontons to burst open during baking.
• Skipping the Edges: Do not forget to brush the edges with water for a secure seal, and do not skip brushing the outside with oil for that golden color.
• Crowding the Pan: Give the Spinach & Artichoke Wontons a little space on the baking sheet so hot air can circulate and crisp them evenly.

Storing Tips for Spinach & Artichoke Wontons

These are fantastic for make-ahead cooking, and leftovers reheat beautifully.

• Refrigerating: Store leftover baked wontons in an airtight container in the refrigerator for up to 3 days.
• Freezing Unbaked: This is my preferred method. Arrange the assembled, unbaked wontons on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag. They will keep for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the cooking time.
• Reheating: Reheat baked wontons in a 350°F (175°C) oven or toaster oven for 5-10 minutes until warm and crisp. The microwave will make them soft.

Conclusion on Spinach & Artichoke Wontons

At the end of the day, these Spinach & Artichoke Wontons are more than just an appetizer; they are a little parcel of joy, a guaranteed way to bring people together. They are the perfect blend of crispy, creamy, and savory, and they fit seamlessly into so many occasions. Whether you are looking for the best finger foods for game day or a simple snack to enjoy, this recipe is here for you. I hope this recipe becomes a trusted favorite in your home, just as it is in mine.

I would love to hear how your Spinach & Artichoke Wontons turn out. If you are looking for more inspiration for your next gathering, check out my Delicious Ricotta Dip with Hot Honey for another creamy, crowd-pleasing option. Happy cooking.

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