Spinach and artichoke fried wontons are a delicious spin on the classic spinach and artichoke dip.
10 ounces frozen spinach, defrosted and drained well 8 ounces artichoke hearts, drained and chopped 8 ounces cream cheese 1/3 cup sour cream 1/2 cup shredded mozzarella 1/2 cup grated parmigiano reggiano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Vegetable or Canola oil for frying 1 package wonton wrappers 1 egg (to make an eggwash to seal the wontons)
In a bowl, combine the drained spinach, drained and chopped artichoke hearts, cream cheese, sour cream, mozzarella, grated parmigiano reggiano, onion powder, garlic powder, salt and a pepper. Mix until all ingredients are combined. Mix one egg. Using your finger, rub the edges of the wontons with the egg wash. Fill each wonton with a teaspoon of the spinach artichoke mixture. Put on one half of the wonton. Line the edges with egg wash. Gently fold the other half over. Press at the seams to seal. Repeat until all wontons are full. Line the wontons on a baking sheet. It is ok if you need to overlap them. Get full recipe==>>mangiamichelle.com