elineli0707/26/11




I've used this filling to make these wonton quiches for a shower, as a dairy appetizer (add in some shredded cheese), but also inside puff pastry to make knishes, and WRAPPED inside wonton wrappers & baked to make "ravioli". It is such a versatile filling that way.






  • SERVING/YIELD
    12


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #8050





















  • elineli07











INGREDIENTS













  • 16 oz Bag fresh spinach










  • 1 Large onion, chopped finely










  • 2 cloves minced garlic










  • 1 Egg










  • ¼ cup Parmesan cheese (optional for dairy)










  • ¼ cup Panko breadcrumbs or cornflake crumbs for gluten free










  • 1 Tbsp light mayonnaise










  • 1 pinch salt, pepper, and nutmeg










  • 1 package wonton wrappers










  1. Chop up the spinach, or defrost and squeeze out 2-3 cups of frozen spinach. Heat canola oil in a large saute pan, and add the onion, salt & pepper, and saute until transluscent, about 3 minutes. Add in the garlic and saute for another minute. Add the chopped spinach and cook until wilted.



  2. Whisk an egg into a bowl, and add it to the spinach mixture once it's cooled. Add in the cheese (optional), crumbs, and mayonnaise. Season with salt pepper and nutmeg.



  3. Prepare 1-2 12 cup muffin tins. Press a wonton wrapper into each, and then spray the wrapper itself with a little Pam. Add a heaping tbsp. of filling to each. Bake at 375 degrees for 20-25 minutes until the edges are brown and the inside has set.















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