I can still smell it. The warm, garlicky scent of spinach and cheese fills the kitchen and my kids are already crowding the counter, forks ready. The sound of tiny footsteps and a clink of a muffin tin tells me this will be a hit at our table.
These spinach and artichoke wonton cups are one of those recipes that feel special and familiar at the same time. They are quick to make, easy to share, and perfect for busy weeknights or weekend gatherings. If you love simple, family-friendly dishes, you might also enjoy this recipe for easy weeknight chicken salad that my family reaches for when time is short.
Why this works
This recipe hits all the right notes for a busy household. The wonton wrapper gives you a crispy, golden cup that holds a rich, creamy filling without fuss. Kids love the handheld format. Adults love the comforting flavors of spinach and artichoke.
Wonton cups are a time-saver. You can assemble a batch in under 20 minutes, bake, and serve warm. They also freeze well for later nights when you need a quick appetizer or snack. For ideas on pairing these with easy pantry finds, I often turn to quick recipe collections like this list of trader joe’s favorites to round out a family meal.
These cups work for family dinners, casual parties, and even school lunchbox treats. They travel well, and everyone gets a perfectly portioned bite.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
From start to finish this recipe focuses on speed and flavor. Crisp wonton wrappers form the shells while a simple mix of spinach, artichoke, and cheese makes the filling. Bake until golden and serve warm.
I like to make a double batch and refrigerate extras. Reheating is fast and the texture stays pleasingly crisp if you re-bake for a few minutes rather than microwave.
Ingredients
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Wonton wrappers
Tip: Look for square wrappers at the grocery store near the dumpling or refrigerated dough section. Keep them covered with a damp towel while working to prevent drying. -
Fresh spinach or frozen, thawed and squeezed dry
Tip: Fresh spinach gives a brighter flavor. If you use frozen, press out all excess moisture to keep the filling from getting soggy. -
Chopped artichokes (canned or jarred, drained)
Tip: Quartered marinated artichokes add a little extra tang. If using canned, rinse to reduce salt. -
Cheese (cream cheese, shredded mozzarella, or a blend)
Tip: A mix of cream cheese for creaminess and mozzarella for meltability is my go-to. Use about 4 ounces cream cheese and 1 cup shredded mozzarella for a balanced texture. -
Garlic (optional)
Tip: Mince or use a small garlic press. Roasted garlic is great for a milder, sweeter bite. -
Salt and pepper to taste
Tip: Start light and adjust after assembling the filling. A small pinch of nutmeg pairs wonderfully with spinach if you want an extra cozy note. -
Olive oil or cooking spray
Tip: Lightly brush the wonton wrappers or spray the muffin tin so the cups crisp evenly and release cleanly.
Lily’s small pantry tips: Pre-chopped artichokes save time. Keep a small block of cream cheese in the fridge as a quick binder for many snacks. If you have leftover cooked chicken, fold a little into the filling for a heartier cup.
Directions
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Preheat your oven to 375°F (190°C).
Encouraging note: Preheating gets the oven ready so the wontons crisp perfectly. While it warms, you can prep the filling. -
Lightly grease a muffin tin with olive oil or cooking spray.
Encouraging note: A light coat prevents sticking and helps the wonton edges brown evenly. I like to spray a little more on the edges for extra crispiness. -
Press wonton wrappers into each muffin cup to create cups.
Encouraging note: Gently press so the wrapper takes the shape of the cup. Overlapping two wrappers gives taller, sturdier cups if you want more filling. -
In a bowl, mix together spinach, chopped artichokes, and cheese. Season with salt, pepper, and garlic if using.
Encouraging note: Taste as you go. The filling should be creamy but not too wet. If it feels loose, add a bit more shredded cheese or a tablespoon of breadcrumbs to bind. -
Spoon the mixture into each wonton cup.
Encouraging note: Fill each cup nearly to the top but leave a little room so the cheese can bubble without overflowing. You can top with extra shredded cheese for a golden finish. -
Bake for 12-15 minutes, or until the wontons are golden brown and crispy.
Encouraging note: Keep an eye on them after 10 minutes; ovens vary. The edges should be deep golden and the centers hot and bubbly. -
Serve warm and enjoy!
Encouraging note: Let them cool for a minute so they hold together, then pass the tin to the table. If you want a light side, pair these with a warm broth or soup. For a homemade base, check out how to make nourishing stock in this guide to beef bones and broths.
Each step is forgiving. If a cup spills over a bit, just spoon the filling back in and enjoy the rustic look. Your family will love that these are hand-held and shareable.
Serving
Serve these wonton cups family-style on a large platter. Arrange them in a circle with a small bowl of marinara, ranch, or a lemon aioli in the center for dipping. Kids love dipping, and adults appreciate a bright sauce to cut the richness.
For a balanced meal, add a simple salad and warm bread. These cups also work well as appetizers when hosting. To make them feel special, garnish with a sprinkle of chopped parsley or a light drizzle of olive oil.
If you want to assemble ahead and bake when guests arrive, cover the filled muffin tin with plastic wrap and refrigerate for up to 24 hours. Then bake directly from chilled, adding a minute or two to the baking time.
Storage
Refrigerator: Store leftover baked cups in an airtight container for up to 3 days. Layer parchment between layers to protect the crisp edges.
Freezer: Freeze unbaked filled cups on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F for about 15-18 minutes, or until golden and hot.
Reheating: For best texture, reheat in a 350°F oven for 5-8 minutes until warm and crisp. Avoid microwaving for long periods as the wrappers will lose crunch.
A quick reheating note: If cups soften in the fridge, pop them back in the oven for a few minutes to bring back the crispness.
Kitchen Notes
- Shortcut: Use pre-chopped frozen spinach to save prep time. Thaw and squeeze dry before mixing.
- Shortcut: Swap cream cheese for ricotta if you prefer a lighter texture.
- Shortcut: Brush wonton edges with a little olive oil for deeper browning.
- Shortcut: Make mini versions using smaller wrappers for bite-sized party servings.
- Shortcut: For a sweet end to your meal, consider these cornbread and cookie ideas when planning a menu; I keep recipes like sweet finishing bites in my back pocket for dessert.
These shortcuts keep the recipe approachable when you have limited time or hands in the kitchen.
Variations
- For picky eaters: Omit the artichoke and add extra mozzarella or finely diced cooked chicken for a familiar flavor.
- Low-carb option: Use small slices of zucchini or eggplant as the base instead of wonton wrappers. Roast briefly first to remove extra water.
- Gluten-free: Use gluten-free wonton wrappers or mini phyllo shells. Watch the baking time as some alternatives brown faster.
- Veggie-forward: Add finely chopped roasted red peppers or mushrooms into the filling for more texture.
- Spicy twist: Stir in a little crushed red pepper or a splash of hot sauce to the filling for a kick.
Each tweak keeps the core idea intact: creamy, savory filling in a crisp shell that pleases a crowd.
FAQ
Q: Can I use frozen spinach?
A: Yes. Thaw frozen spinach, squeeze out as much moisture as you can, then chop and fold into the filling. Excess water will make the filling runny.
Q: Can I make these ahead of time?
A: You can assemble the filled cups and refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked cups and bake from frozen when ready.
Q: What if my wonton wrappers tear?
A: No problem. Patch with a second wrapper or gently press the edges so they overlap. The filled cup will still bake up crisp.
Q: Can I bake these in a mini muffin tin?
A: Absolutely. Mini tins make party-sized bites. Bake a bit less time, checking at around 8 to 10 minutes.
Q: Is there a dairy-free version?
A: Yes. Use dairy-free cream cheese and a dairy-free shredded cheese alternative. Taste and adjust seasoning, as some dairy-free cheeses vary in salt and texture.
Conclusion
I hope these spinach and artichoke wonton cups become one of your family favorites. They are quick to make, easy to share, and full of comforting flavor that brings people together around the table.
For an extra creamy take on this idea, see this extra creamy spinach artichoke wonton cups that inspired some of my texture choices. If you want a different take or more photos and tips, check this spinach artichoke wonton cups guide for additional serving ideas.
Warmly,
Lily
Spinach and Artichoke Wonton Cups
Ingredients
For the Wonton Cups
- 12 pieces Wonton wrappers Look for square wrappers in the refrigerated section.
For the Filling
- 2 cups Fresh spinach or frozen spinach, thawed and squeezed dry Fresh spinach gives a brighter flavor.
- 1 cup Chopped artichokes (canned or jarred, drained) Quartered marinated artichokes add extra tang.
- 4 ounces Cream cheese For creaminess.
- 1 cup Shredded mozzarella For meltability.
- 2 cloves Garlic (optional) Mince or use roasted for a sweeter flavor.
- to taste Salt and pepper Start light and adjust later.
- 1 tablespoon Olive oil or cooking spray To help the cups crisp evenly.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with olive oil or cooking spray.
- Press wonton wrappers into each muffin cup to create cups.
- In a bowl, mix together spinach, chopped artichokes, and cheese. Season with salt, pepper, and garlic if using.
- Spoon the mixture into each wonton cup.
Baking
- Bake for 12-15 minutes, or until the wontons are golden brown and crispy.
- Serve warm and enjoy!