Wednesday, May 22, 2013

#117 Baked Spinach Wonton Crisp

I had so much of spinach left in the fridge and I did not want to waste it nor freeze it  yet without using atleast half of it, so a quick search online led me to spinach wraps recipes. I found a great recipe but had one problem, I had no phyllo sheets and did not want to drive a total of 45 minutes just to get it from the store. However, I had a pack of  unopened wonton wrappers and found out that I can use it too, and then bake it. It came out really crisp and delicious. This will make a great appetizer dish, and the amounts in this recipe is great for entertaining.
Yield: Serves 10 or more


2 cloves garlic, crushed
olive oil
2 bags baby spinach, cleaned
1/4 cup ricotta cheese
1/4 cup neufchâtel cheese
1 tablespoon fresh basil, chopped
½ tablespoon fresh mint, chopped
sundried tomatoes, chopped
1 package square or round Wonton wrappers
Olive oil spray


  1. Sauté garlic in a small amount of olive oil. Add spinach and salt (to taste) and cook until spinach is wilted. Drain well, squeeze out water then let cool.
  2. Add ricotta, basil, mint, sundried tomatoes and pepper to spinach mixture and mix well.
  3. Lay out one wonton wrapper, keeping the rest covered with a damp cloth so they do not dry out. In the center of the wrapper, place  ½ tablespoon of spinach mixture. Spread water over the edges of the wrapper and fold into a triangle. Ensure that edges are tightly sealed by pressing down with a fork.
  4. To bake: Preheat oven to 400 degrees. Lay out wontons on a baking tray, and coat with olive oil spray. Bake for 15 minutes, turn over and bake for another 10 minutes, until crisp. 

Recipe adapted from here

Fun dish, this is one of my new to go snack/appetizer, and a great way to use up spinach before they go bad.

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