Wonton Cups: Spinach & Artichoke (Baby Shower Appetizer, 30 Minutes)

Crispy mini cups with creamy spinach-artichoke filling, perfect for party trays and grazing boards

Bite-size, golden wonton shells you can bake ahead, fill fast, and serve warm or room-temp without losing crunch.

Why You’ll Love It

• Finger-food easy: Built for Appetizers Easy Finger Food and tidy Party Snacks.
• Tray-ready: Scales beautifully for Food Platters and buffet lines.
• Crowd-pleasing flavor: Creamy, garlicky filling = Best Appetizers energy.
• Reliable crunch: Method prevents soggy bottoms—great for Party Food Appetizers.
• Flexible & fast: 30 minutes with pantry ingredients; air-fryer option.

Ingredients (Notes Only)

Wonton Shells

• Square wonton wrappers (keep covered so they don’t dry).
• Neutral oil spray or melted butter for crisp, blistered edges.

Spinach–Artichoke Filling

• Cream cheese + Greek yogurt or sour cream (light but creamy).
• Parmesan + mozzarella (melt + salt).
• Canned artichoke hearts (well-drained, finely chopped).
• Thawed frozen spinach (wring dry in a towel).
• Garlic, lemon zest, pinch chili flake, salt & pepper.

Finish

• Chives or parsley, extra Parm; tiny lemon squeeze at serve for brightness.

Step-by-Step Instructions

1. Heat: Oven to 375°F (190°C). Lightly oil a 24-cup mini muffin tin.
2. Make filling: Mix 8 oz cream cheese (soft), ½ cup Greek yogurt, ¾ cup mozzarella, ½ cup Parmesan, 1 cup chopped artichokes, 1 cup well-wrung spinach, 1 garlic clove, ½ tsp lemon zest, ¼ tsp chili flake, ½ tsp salt, black pepper.
3. Form shells: Press 1 wonton wrapper into each cup; spritz or brush lightly with oil. For extra-sturdy cups, criss-cross a second wrapper rotated 45°.
4. Par-bake shells: 6–7 min until lightly golden.
5. Fill & bake: Add 1 heaping Tbsp filling per cup. Bake 8–10 min until bubbling and edges are deep golden.
6. Garnish & serve: Rest 3 min; top with herbs and a dusting of Parm. Serve warm or room temp.

Air Fryer (test a batch): 350°F (175°C); pre-crisp shells 3–4 min, fill, then 3–5 min more until golden.

Pro Tips

• Dry greens = crisp cups: Squeeze spinach hard; pat artichokes dry.
• Par-bake is non-negotiable: Locks in crunch before the creamy fill.
• Edge insurance: Light oil/butter on the wrapper rims = glassy, shatter-crisp bite.
• Party pacing: Keep filled cups on a sheet at 200–225°F to hold without softening.

Variations (Mapped to Interests)

• Jalapeño Popper Cups (Great Appetizers / Best Appetizer Recipes): add minced jalapeño + bacon bits.
• Pesto & Sun-Dried Tomato (Main Meals → substantial bites): swirl 1 Tbsp pesto; top with chopped SDT.
• Crab & Old Bay (Party Food Appetizers): fold in crab + Old Bay; lemon finish.
• Caprese Mini Cups (Finger Food): swap filling for ricotta + mozz; top with diced tomato + basil after baking.

How to Serve

Arrange on a round board with lemon wedges and herbs. Pair with a sweet bite like No-Bake Mint Oreo Dessert, cookies for the favors such as Espresso Chocolate Chip Cookies, and a brunchy tray of Pumpkin Chocolate Chip Muffins for a well-rounded baby shower spread.

Make Ahead & Storage

• Shells: Par-bake up to 2 days ahead; cool and store airtight.
• Filling: Mix 3 days ahead; keep chilled.
• Assemble & bake: Fill just before baking for max crunch.
• Leftovers: Refrigerate 2–3 days; re-crisp at 350°F for 5–7 min on a sheet rack.

FAQs

Can I use regular muffin tins?
Yes—yields fewer but larger cups; add 1–2 minutes to bake times.

Mine softened on the platter—why?
Likely under-par-baked shells or wet spinach. Bake shells deeper and wring greens very dry.

Gluten-free?
Use GF wonton wrappers or small phyllo shells (reduce bake time).

Serve hot or room temp?
Both. For events, bake in waves and hold at 200–225°F uncovered.

Simple Nutrition (Estimate • per 1 of 24 mini cups)

Calories 75 • Protein 3g • Carbs 5g • Fat 5g • Sodium 120mg
Estimates vary by brands and portion size.