How do you cook frozen spinach and artichoke wontons?

Frozen spinach and artichoke wontons can typically be baked in the oven at 375°F (190°C) for 12-15 minutes, pan-fried until golden, or deep-fried for a crispy finish. Always follow package instructions for best results.

Can you air fry spinach artichoke wontons?

Yes, air frying is an excellent method. Preheat your air fryer to 350-375°F (175-190°C), lightly spray the wontons with oil, and cook for 8-12 minutes, shaking the basket halfway, until golden and crispy.

What goes well with spinach artichoke wontons?

Spinach and artichoke wontons pair well with light salads, roasted vegetables, grilled chicken or fish, or as a standalone appetizer with various dipping sauces. They can also complement an Italian-themed meal.

How do you make spinach and artichoke wontons?

To make them, combine sautéed spinach, chopped artichoke hearts, cream cheese, Parmesan, garlic, and seasonings. Place a spoonful of this filling onto wonton wrappers, fold, and seal the edges. They can then be baked, fried, or air-fried.

What dip is good for spinach artichoke wontons?

Popular dips include marinara sauce, ranch dressing, a creamy pesto dip, a garlic aioli, or even a simple balsamic glaze. A warm spinach and artichoke dip base can also serve as a complementary dip.

Are spinach and artichoke wontons healthy?

The healthfulness depends on preparation. While spinach and artichoke provide nutrients, the wonton wrappers and cheese add calories and fat. Baking or air frying is generally healthier than deep frying. Portion control is key.

Spinach & Artichoke Wontons: The Easiest Party Appetizer Ever 2025

Name: Spinach & Artichoke Wontons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1 package (about 48 count) square wonton wrappers; Olive oil spray or melted butter, for brushing

Spinach & Artichoke Wontons

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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.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 servings (48 wontons) 1x
Category: Appetizer
Method: Baked
Cuisine: American

Ingredients

Scale

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

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Instructions

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.

Notes

Smart Swaps: Dairy-Free: Use your favorite plant-based cream cheese and shredded cheeses. 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. Storing Tips: Refrigerate leftover baked wontons for up to 3 days. Freeze unbaked wontons for up to 3 months. Bake from frozen, adding 2-3 extra minutes.

Nutrition

Serving Size: 2 wontons
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 5g
Cholesterol: 15mg

Find it online: https://harmonymeal.com/spinach-artichoke-wontons-2/