Dessert

Spinach and Artichoke Wonton Cups Recipe

ByCharlotte Montgomery November 15, 2025November 15, 2025

Introduction

These Spinach and Artichoke Wonton Cups are a delightful appetizer that combines creamy cheese and flavorful veggies in a crispy wonton shell. Perfect for parties or a tasty snack, they’re easy to make and sure to impress your guests.

The image shows a white plate filled with multiple small filo pastry cups. Each cup has a crispy, golden-brown outer shell with ruffled edges that rise above the filling. Inside, there is a creamy mixture layered with melted cheese, giving a bubbly and slightly browned texture on top, with visible pieces of cooked spinach adding a rich green color dispersed throughout. The pastry looks light and flaky, contrasting with the smooth melted cheese and spinach filling. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 wonton wrappers
4 oz cream cheese, room temperature
1/2 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 cup shredded Monterey jack cheese
1 cup frozen spinach, thawed and squeezed dry
1/2 cup chopped artichoke hearts
1/2 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
Olive oil cooking spray

Instructions

Step 1: Preheat oven to 365°F (185°C).
Step 2: Squeeze excess liquid out of the thawed spinach.
Step 3: In a large bowl, combine cream cheese, parmesan, mozzarella, and Monterey jack cheeses.
Step 4: Add spinach, artichoke hearts, salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes. Mix until smooth and well blended.
Step 5: Spray 36 mini muffin cups with olive oil cooking spray.
Step 6: Press one wonton wrapper into each muffin cup and spray the wrappers lightly with olive oil spray.
Step 7: Bake the wrappers for about 5 minutes until they start to crisp slightly.
Step 8: Spoon about one tablespoon of the filling into each wonton cup.
Step 9: Bake for 7 to 10 minutes more, until the cheese is melted and the tops turn golden brown.
Step 10: Allow the cups to cool slightly before serving.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or substitute Italian seasoning for the garlic and onion powders.
Try using fresh spinach for a brighter taste, just be sure to cook and drain it well before mixing.
Serve with a dipping sauce like marinara or ranch for added delight.

Storage

Store leftover wonton cups in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for about 5 minutes to restore their crispiness. Avoid microwaving to keep the wonton shells from becoming soggy.

How to Serve

The image shows several small filo pastry cups on a white plate set on a white marbled surface. Each cup is golden brown and crisp, with the edges browned and flaked upwards like petals. Inside each cup, there are two layers visible: a bottom layer of cooked green spinach leaves and a top layer of melted cheese that is lightly browned and bubbly, covering the spinach. The texture of the cheese is creamy with some toasted spots, while the filo layers are flaky and thin, giving a contrast of soft and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichoke hearts instead of canned?

Yes, fresh artichoke hearts can be used. Be sure to cook and chop them finely before mixing into the filling.

Can I prepare these in advance?

You can assemble the wonton cups up to step 8 and refrigerate them for a few hours before baking. Just add a couple of extra minutes to the baking time if baking straight from the fridge.