Friday, November 26, 2010

Spinach and Artichoke Wontons

Phew. Now that we all survived Thanksgiving we can focus on two of my favorite holidays: Christmas and New Years. And contrary to popular belief I don't deem Christmas one of my favorite holidays (rivaled only by Halloween and my birthday) because of all the gift giving. (although I will admit, I love finding the "perfect" gift for my friends and family...and come on what girl doesn't like to receive some love from time to time? twss.)

No. I love the winter holiday season because of all the gatherings. I'm not sure why we wait until the month of December to cram all of our parties in, but I love getting together with my friends-that-are-so-close-they-are-family all season long. And let me tell you, as much as my friends love to drink, we love to eat equally. So it's always fun to see what classic munches, as well as new items for us to try, ponder and vote yay or nay upon for the next round of festivities arrive upon the table/bar/coffee table/floor/you get the point.

Without further ado here is one that has been a hit for me so far in this "pre-season" playtime: Spinach and Artichoke Wontons

Gather the goods:


For this very simple appetizer/party goodie you will need:

1 package (12oz, I think) frozen spinach, thawed and drained of extra water
1 jar (pick your size...I had this little one on hand, also, mine were marinated, but you could go either way) artichoke hearts, drained
1 package (8oz) cream cheese, softened to room temperature
~1/3 cup Parmesan cheese
1 pack of wonton wraps

Mix the first 4 ingredients together with salt/pepper or hot sauce to taste. Lay out wrappers on a nonstick cookie sheet and add a heaping teaspoon of the spinach mixture to each wrapper.


Brush a simple egg wash (one beaten egg with water) on the edges of the wrapper and then fold in half, creating a triangle, sealing the edges with your fingers.


Brush the top of the wontons with the egg wash and then bake for ~10-12 minutes in a 350 degree F oven.  Sprinkle more parma on the top the last 3 minutes of bake time if desired.


Enjoy hot out the oven. Dipping sauce ideas include: ranch, hoisen, or spicy raspberry.  These do transport well, but be careful reheating them, as the wraps get a little chewy if microwaved. I would suggest reheating in the oven/toaster oven if possible.

What are your favorite holiday party snacks? Are they classics or a new idea? I got this idea from the "Spinach Wraps" that my beloved Akins is serving as an app now. They are deep fried and really bad for you....my version is pretty good for you, cream cheese aside....which isn't a "bad fat" in my book :D

Love to all,
~the "let's party all holiday long" gal, Jess

1 comments:

thatswhatsummersaid said... Best Blogger Tips

These look like creamy spanakopita---yummy!

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