Warm Spinach-Artichoke Cups

I bought frozen spinach on impulse a few months ago (yes, months!) and it has been sitting in the freezer for quite some time now. I didn't even remember it until I saw it when I was trying to clear some space for ice cream in the freezer.

It just so happened that I have some wonton wrappers in my fridge. I was originally saving it because I wanted to make Peachy's Pizza Bites, but I ended up eating all the salami when I was hungry one afternoon. So I just dug up an old recipe from Kraft and tweaked it. 

The recipe was really good - even with frozen spinach. Perfect for pot lucks and parties. Just remember to serve them warm!


What you need:

24 - 30 pieces wonton wrappers
1 can (14 oz) artichoke hearts, drained and finely chopped
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1/4 cup finely chopped red peppers
3 cloves garlic, minced


What to do: 

Heat oven to 350°F.

Grease your muffin pan with cooking spray. Place 1 wonton wrapper in each of the 24 muffin cups, with edges of wrapper extending over top of cup. Bake the wrappers for 5 minutes.

Meanwhile, combine remaining ingredients. Then spoon artichoke mixture into wonton cups. Bake for 12 to 14 minutes, or until filling is heated through and edges of cups are golden brown. Serve hot!


Tips, Tricks and Tweaks: 

1. Not a fan of cheddar cheese? Omit and use a cup of shredded mozzarella.
2. Try serving it on flatbread or phyllo dough instead of wonton wrappers.
3. Add olives for a different dimension on the dish!