Spinach & Artichoke Wontons Recipe delivers crispy, golden edges with a creamy, garlicky center that tastes like the best party dip tucked into a tidy little pocket. It suits snack lovers, game day grazers, and busy cooks who want a 35-minute appetizer that disappears fast. I once ate three while “quality checking” the first tray, and I regret nothing.
Why Spinach & Artichoke Wontons Recipe Is Worth It
Spinach & Artichoke Wontons Recipe packs all the cheesy dip goodness into a handheld bite that bakes, air-fries, or pan-fries like a champ. You can lean on pantry staples, fold them fast, and feed a crowd without babysitting a skillet.
These wontons freeze well and reheat crisp. You can tweak the heat level, switch cheeses, and choose your favorite cooking method.
Ingredients You Need
- Wonton wrappers: 40 standard square wrappers. I like Nasoya or Twin Dragon for consistent sealing.
- Frozen chopped spinach: 10 ounces, thawed and squeezed bone-dry. Shortcut alert: microwave to thaw, then wring in a clean towel.
- Artichoke hearts: 14-ounce can, drained and finely chopped. Marinated or non-marinated both work; I reach for Trader Joe’s or Reese.
- Cream cheese: 8 ounces, softened. Philadelphia gives a smooth melt.
- Sour cream or plain Greek yogurt: 1/4 cup for tang and scoopable texture.
- Shredded mozzarella: 1 cup, low-moisture. Pre-shredded works in this filling.
- Grated Parmesan: 1/3 cup for salty, nutty punch.
- Garlic: 2 to 3 cloves, minced, or 1 teaspoon garlic powder as a pantry swap.
- Green onions: 2, thinly sliced.
- Lemon zest: 1/2 teaspoon for brightness, plus 1 teaspoon lemon juice if you like extra pop.
- Red pepper flakes: 1/4 to 1/2 teaspoon, to taste.
- Fine sea salt and black pepper.
- Egg wash: 1 egg beaten with 1 tablespoon water, or use water only if you prefer.
- Oil spray or neutral oil for brushing. Avocado or canola keep flavors clean.
- Optional toppers: sesame seeds or everything bagel seasoning.
Equipment:
- Large skillet, mixing bowl, cutting board, chef’s knife.
- Sheet pan with wire rack for baking, or air fryer basket.
- Small bowl and pastry brush for egg wash.
- Small dish of water for sealing edges.
Quick Tips & substitutions
- Squeeze spinach very dry, or the filling will steam the wrappers and soften them.
- Keep wrappers under a barely damp towel so they do not dry out while you fold.
- Use store-bought spinach artichoke dip as a turbo shortcut. Fold 1 to 1.25 cups with a handful of mozzarella to firm it up.
- Swap cheeses: Jack, provolone, or Gruyere all melt nicely.
- Go lighter: use Neufchatel cream cheese and Greek yogurt to cut richness.
- No fresh garlic on hand? Use 1 teaspoon garlic powder and 1/2 teaspoon onion powder.
- Seal well: brush two edges with egg wash, press out air pockets, and crimp.
- Work in batches in the air fryer so the wontons crisp evenly.
How to Make Spinach & Artichoke Wontons Recipe
Step 1: Sauté veggies and aromatics
Heat 1 teaspoon oil in a skillet over medium heat. Add garlic and green onions, then cook 1 to 2 minutes until fragrant. Stir in the chopped artichokes and spinach, then cook 2 to 3 minutes to drive off moisture. Season with a pinch of salt and pepper, then let the mixture cool slightly.
Step 2: Mix the filling
In a bowl, stir together cream cheese, sour cream or yogurt, mozzarella, Parmesan, lemon zest, red pepper flakes, and the cooled spinach-artichoke mixture. Taste and adjust salt, pepper, and lemon. The mixture should feel thick and scoopable.
Step 3: Fill and fold
Set out wrappers and keep them covered with a damp towel. Place 1 heaping teaspoon filling in the center of a wrapper. Brush two adjacent edges with egg wash. Fold into a triangle, press out air, and seal. Optionally bring the two corners together and pinch to form a tortellini-style hug.
Step 4: Cook the wontons
Bake: Heat oven to 400°F. Place wontons on a rack set over a sheet pan. Spray or brush lightly with oil. Bake 10 to 12 minutes, turning once, until golden and crisp.
Air fry: Heat air fryer to 375°F. Spray both sides with oil and air fry 7 to 9 minutes, flipping at the halfway mark.
Pan fry: Heat 1/4 inch oil in a skillet over medium to medium-high heat. Fry wontons 2 to 3 minutes per side until deep golden. Drain on a rack and season with a pinch of salt.
Step 5: Make a quick dip
Stir 1/2 cup Greek yogurt, 1 tablespoon mayo, 1 teaspoon lemon juice, a tiny grated garlic clove, salt, pepper, and a drizzle of olive oil. Or use ranch, marinara, or sweet chili sauce if that fits your vibe.
Step 6: Serve
Let the wontons cool 2 minutes so the filling sets. Sprinkle with extra scallions or Parmesan. Try not to eat them all before guests arrive.
Variations
- Bacon-jalapeño: Fold in 1/3 cup crisp bacon bits and 1 minced jalapeño.
- Spinach feta: Swap mozzarella and Parmesan for 1 cup crumbled feta and 1/2 cup low-moisture mozzarella, plus a pinch of oregano.
- Crab artichoke: Add 1/2 cup lump crab to the filling, then season with Old Bay.
- Pesto lovers: Swirl in 1 to 2 tablespoons basil pesto and skip the lemon zest.
- Sun-dried tomato: Add 1/4 cup minced sun-dried tomatoes and a little chopped basil.
Ways to Serve Spinach & Artichoke Wontons
- Party platter with ranch, marinara, and lemony yogurt dip.
- Pair with a big chopped salad for a fun dinner.
- Set out with a sparkling drink or light beer on game night.
- Add to a snack board with olives, cherry tomatoes, and cured meats.
Storage
Refrigerate cooked wontons in an airtight container for up to 3 days. Reheat on a rack in a 375°F oven or air fryer for 4 to 6 minutes until hot and crisp. Freeze uncooked wontons on a sheet pan until firm, then bag them for up to 2 months. Cook from frozen and add 2 to 3 extra minutes.
Spinach & Artichoke Wontons Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.
- In a mixing bowl, combine the spinach, chopped artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, and black pepper. Stir until the filling is smooth and evenly mixed.
- Lay out the wonton wrappers on a clean work surface. Place about 1 teaspoon of the spinach-artichoke filling in the center of each wrapper.
- Lightly brush the edges of each wrapper with the beaten egg or a little water. Fold the wrapper into a triangle or bring all four corners together to form a pouch, pressing edges firmly to seal and remove any air pockets.
- Arrange the filled wontons on the prepared baking sheet. Lightly brush the tops with olive oil or remaining beaten egg if using.
- Bake for 10–12 minutes, or until the wontons are golden brown and crisp. For extra crispness, you can broil for 1–2 minutes at the end, watching closely.
- Let the wontons cool slightly before serving. Serve warm, optionally with a light dipping sauce such as marinara or a yogurt-based dip.
Notes
Approximate per 1 wonton: 70 calories; fat 4 g; saturated fat 2 g; carbohydrates 6 g; fiber 0.5 g; sugars 0.5 g; protein 3 g; sodium 130 mg. Values will vary based on brands, cooking method, and portion size.