Dessert

Spinach and Artichoke Wonton Cups Recipe

ByLana Polati October 28, 2025October 28, 2025

Introduction

These spinach and artichoke wonton cups are a delightful party appetizer that combines creamy spinach and artichoke filling with crispy, golden wonton wrappers. They are easy to make and perfect for sharing with friends and family.

The image shows a metal muffin tray with twelve cups, each filled with a small spinach and cheese tart. Each tart has one layer of thin, crispy, golden-brown pastry forming a cup shape, with edges folded upward unevenly. The filling consists of a creamy mixture of wilted dark green spinach and melted light yellow cheese, topped unevenly inside the pastry cups. The tray is placed on a stove with a white marbled surface visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz package frozen spinach, thawed and drained very well
8 oz jar artichoke hearts, drained and finely chopped
⅓ cup mayonnaise
⅓ cup sour cream
4 oz cream cheese, room temperature
12-14 wonton wrappers
½ cup Parmesan cheese
1 tablespoon garlic powder
Salt and pepper, to taste
3 cloves fresh garlic, minced
Cooking spray

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Carefully press one wonton wrapper into each cup of a muffin tin. Lightly spray each wrapper with cooking spray and bake for 5 minutes until slightly crisp.
Step 3: In a medium bowl, combine the thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper. Mix until well blended.
Step 4: Spoon the spinach and artichoke mixture evenly into each wonton cup.
Step 5: Return the filled wonton cups to the oven and bake for about 10 minutes, or until the wontons are golden brown and crispy.
Step 6: Allow the cups to cool slightly before carefully removing them from the muffin tin. Serve warm and enjoy!

Tips & Variations

For extra flavor, sprinkle a little shredded mozzarella or cheddar cheese on top before baking.
Use fresh spinach instead of frozen for a different texture; sauté it briefly to remove excess moisture.
Try adding a pinch of red pepper flakes to the filling for a subtle spicy kick.
If you don’t have a muffin tin, use a mini tart pan or bake on a lined baking sheet, shaping wonton cups by folding edges.

Storage

Store leftover spinach and artichoke wonton cups in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F for 5–7 minutes to restore their crispiness. Avoid microwaving as it may make the wontons soggy.

How to Serve

The image shows a dark gray muffin tin holding nine baked spinach and cheese cups. Each cup has a thin, lightly browned, crispy shell that holds a creamy filling made of wilted green spinach mixed with melted white cheese. The shells have ruffled edges that rise above the tin cavities, creating a flower-like shape. The spinach and cheese filling sits thickly on top of each shell, visibly textured with leafy bits and gooey melted cheese. The muffin tin is placed on a countertop, but the surface is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the spinach and artichoke mixture a day in advance and refrigerate it. Fill and bake the wonton cups just before serving for best results.

Can I freeze these wonton cups?

It’s best to freeze the filling and wonton wrappers separately. Wonton cups are best served fresh, but if you freeze the filled cups, bake them from frozen and add a few extra minutes to the baking time.