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.
16 oz Bag fresh spinach
1 Large onion, chopped finely
2 cloves minced garlic
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
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.
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.
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.