Name: Spinach & Artichoke Wontons Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 24 wonton wrappers; 1 cup frozen chopped spinach, thawed and well drained; 1 cup canned artichoke hearts, drained and finely chopped; 4 ounces cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup sour cream; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (for brushing or frying)

Spinach & Artichoke Wontons Recipe tastes like your favorite creamy spinach artichoke dip wrapped in a crispy, golden little pocket that disappears way too fast. It works perfectly for game day, potlucks, or a fun weeknight snack, and you can pull it off in about 35 minutes start to finish. I first made these after a rough workday, ate six over the sink, and decided they deserved a permanent spot in my appetizer rotation.

Why Make This Spinach & Artichoke Wontons Recipe at Home

You control everything at home, so the filling stays cheesy and rich without turning greasy or bland. You choose how garlicky, how spicy, and how crispy you want each wonton.

You also stretch a handful of budget ingredients into a big tray of party food. Frozen spinach, canned artichokes, and store bought wonton wrappers keep things simple and fast.

These Spinach & Artichoke Wontons disappeared before the main course even hit the table, and everyone begged for the recipe ★★★★★

Ingredients You Need

Wonton wrappers and basics

Wonton wrappers
- Use square, thin wrappers from the refrigerated section.
- Nasoya or similar brands work great.
- Keep them covered with a slightly damp towel so they do not dry out.
Neutral oil for frying or brushing
- Use canola, vegetable, avocado, or grapeseed oil.
- Avoid strongly flavored oils like extra virgin olive oil for frying.
1 egg, beaten with 1 tablespoon water
- Use this as an egg wash to seal the wontons.
- If you avoid eggs, use a cornstarch slurry or water only, but press edges firmly.

Spinach & artichoke filling

1 cup frozen chopped spinach, thawed and squeezed very dry
- Frozen spinach saves time and money.
- Squeeze out as much water as possible so the filling stays thick and not soggy.
1 cup canned or jarred artichoke hearts, drained and finely chopped
- Use artichokes packed in water or brine.
- If you use marinated artichokes, pat them dry and reduce added salt.
4 ounces cream cheese, softened
- Use full fat for the creamiest texture.
- Let it sit at room temperature 15 to 20 minutes so it mixes easily.
1 cup shredded mozzarella cheese
- Pre shredded works fine here as a pantry shortcut.
- Low moisture part skim melts nicely and keeps the filling from turning oily.
1/4 cup grated Parmesan cheese
- Adds salty, nutty flavor and helps the filling thicken.
- Use real Parmesan or a good quality hard Italian cheese.
2 to 3 cloves garlic, minced
- Adjust to your garlic comfort level.
- Garlic powder works in a pinch; use 1/2 teaspoon.
1/4 teaspoon onion powder
- Adds savory depth without chopping onions.
1/4 teaspoon crushed red pepper flakes (optional)
- Add a gentle kick that balances the richness.
- Skip it if you serve kids or spice sensitive guests.
1/4 teaspoon kosher salt, plus more to taste
- Taste the filling before you add more salt, since Parmesan already adds saltiness.
Freshly ground black pepper, to taste
- A few twists brighten the creamy filling.

Simple dipping sauce ideas

You can serve these on their own, but dips always make people happy.

Ranch dressing
Garlic yogurt sauce: plain Greek yogurt, lemon juice, garlic, salt, pepper
Marinara sauce
Simple sour cream and chive dip

Equipment list

Mixing bowl
Fork or spatula for mixing filling
Small bowl for egg wash
Sheet pan lined with parchment or a plate for shaped wontons
Large skillet or pot for frying
Slotted spoon or spider skimmer
Wire rack or paper towel lined plate
Air fryer or oven (optional, for baking or air frying)
Measuring cups and spoons

Tips & Mistakes

Squeeze the spinach very dry so the filling stays thick and the wontons crisp up instead of steaming.
Chop the artichokes small so they mix evenly and do not poke through the wrappers.
Keep wrappers covered with a damp towel so they stay pliable and do not crack.
Use only about 1 teaspoon of filling per wrapper so they seal easily and do not burst.
Press out air pockets when you seal so the wontons do not pop open while cooking.
Seal edges with egg wash and pinch firmly, especially at corners.
Heat oil to about 350 to 365 degrees F so the wontons cook crisp and not greasy.
Avoid crowding the pan; fry in batches so the oil temperature stays hot.
If you bake or air fry, brush or spray both sides lightly with oil so they still crisp.
Taste the filling before you start wrapping so you adjust salt, garlic, and spice level.

How to Make Spinach & Artichoke Wontons Recipe

Mix the filling

Add softened cream cheese to a medium bowl and mash it with a fork until smooth.
Stir in the shredded mozzarella, Parmesan, garlic, onion powder, crushed red pepper, salt, and pepper.
Fold in the well squeezed spinach and chopped artichoke hearts until everything looks evenly combined.
Taste a small bit and adjust seasoning with more salt, pepper, or garlic if you want.

Set up your wonton station

Lay out the wonton wrappers and cover them with a slightly damp kitchen towel.
Place a small bowl of egg wash nearby with a pastry brush or your clean finger.
Line a sheet pan or large plate with parchment so the shaped wontons do not stick.
Set the bowl of filling with a teaspoon next to your wrappers.

Fill and fold

Place one wonton wrapper on your work surface in a diamond shape, with a corner facing you.
Spoon about 1 teaspoon of filling into the center of the wrapper.
Brush the edges lightly with egg wash.
Fold the bottom corner up to meet the top corner to form a triangle and press the edges firmly to seal, pushing out any air.
If you want a fancier shape, bring the two side corners together and pinch them with a dab of egg wash to form a little hat.
Set the filled wonton on the prepared sheet pan and repeat with the remaining wrappers and filling.

Fry method

Pour about 1 to 1 1/2 inches of oil into a large skillet or pot and heat over medium heat until it reaches 350 to 365 degrees F.
Add a few wontons at a time, point side up, and cook 2 to 3 minutes, turning once, until golden brown and crisp.
Lift them out with a slotted spoon and place them on a wire rack or paper towel lined plate.
Sprinkle with a tiny pinch of salt while hot and continue with the remaining wontons.

Air fryer method

Preheat the air fryer to 375 degrees F.
Lightly brush or spray both sides of the wontons with oil.
Arrange them in a single layer in the basket, leaving a little space between each one.
Cook 6 to 8 minutes, flipping halfway, until golden and crisp, then repeat with remaining batches.

Oven baked method

Preheat the oven to 400 degrees F and line a baking sheet with parchment.
Brush both sides of each wonton lightly with oil and arrange them in a single layer on the sheet.
Bake 8 to 10 minutes, flipping once, until the wontons turn golden and crunchy at the edges.
Let them cool a couple of minutes before serving so nobody burns the roof of their mouth.

Variations I've Tried

Extra cheesy: Add another 1/4 cup mozzarella and a tablespoon more Parmesan for serious cheese pull.
Jalapeño kick: Stir in 1 to 2 tablespoons finely minced pickled jalapeños for a spicy version.
Greek style: Swap mozzarella for feta, add a pinch of dried oregano, and a squeeze of lemon juice.
Lighter version: Use light cream cheese and part skim mozzarella and bake or air fry instead of deep frying.
Herb loaded: Add chopped fresh parsley, basil, or chives to brighten the filling.
Gluten free twist: Use gluten free wonton or dumpling wrappers if you find them, or use small gluten free tortillas and bake them as little pockets.

How to Serve Spinach & Artichoke Wontons Recipe

Serve these Spinach & Artichoke Wontons hot and crisp with a trio of dips like ranch, marinara, and a simple garlic yogurt sauce. They work well as a party appetizer, a game day snack, or a fun side dish next to a big salad or grilled chicken. Kids usually love the cheesy filling, so you can pack a few in lunchboxes and send a small container of dip on the side. I also like to set them out on a platter with raw veggies so people balance the cheesy goodness with something fresh and crunchy.

How to store

Cool leftovers completely at room temperature before you pack them.
Store in an airtight container in the fridge for up to 3 days.
Freeze on a sheet pan until firm, then transfer to a freezer bag and keep up to 2 months.
Reheat in an air fryer at 350 degrees F for 4 to 6 minutes or in a 375 degree F oven for 8 to 10 minutes so they crisp back up.
Avoid microwaving if you want them crisp; use the microwave only for a quick warm up and expect a softer texture.