Name: Spinach & Artichoke Wontons Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 24 wonton wrappers; 1 cup frozen chopped spinach, thawed and squeezed dry; 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 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil or neutral frying oil; 1 large egg, beaten (for sealing wrappers)

Spinach & Artichoke Wontons Recipe tastes creamy, cheesy, and garlicky with a crispy, golden wrapper that shatters in the best way. It works perfectly for game day, parties, or a fun weeknight snack and takes about 35 minutes from prep to plate. I used to hoard spinach artichoke dip at potlucks, so I turned it into these bite-sized wontons to share instead of guarding the bowl.

Why You Should Try This Spinach & Artichoke Wontons Recipe

This spinach & artichoke wontons recipe gives you all the flavor of classic spinach artichoke dip in a handheld, crunchy package. You get creamy filling, melty cheese, and a satisfying crisp that tastes like a restaurant appetizer without the restaurant bill.

The recipe uses simple supermarket ingredients and frozen shortcuts, so you skip extra prep. You can bake or air fry the wontons, which keeps things lighter while still giving that craveable crunch.

“These spinach & artichoke wontons disappeared faster than any appetizer I have ever served, and my family already asked for them again for next weekend. ★★★★★”

Ingredients You’ll Need

Wonton wrappers and basics

1 package square wonton wrappers (about 40 wrappers; find them in the refrigerated produce section near tofu)
1 large egg, beaten with 1 tablespoon water (for sealing the wontons)
Olive oil spray or neutral oil (for brushing or spraying before baking or air frying)
Optional: 2 tablespoons grated Parmesan for sprinkling on top

Spinach & artichoke filling

1 cup frozen chopped spinach, thawed and squeezed very dry
- I like using frozen because it packs more spinach into each bite and saves chopping time.
1 cup canned artichoke hearts, drained and finely chopped
- Use artichoke hearts in water, not marinated, so the filling does not taste too tangy.
4 ounces cream cheese, softened
- Full fat gives the richest texture, but reduced fat works if you want a lighter filling.
1 cup shredded mozzarella cheese
- Pre-shredded mozzarella works fine here and saves time.
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ cup sour cream or plain Greek yogurt
- Greek yogurt adds a little tang and protein; sour cream tastes slightly richer.
½ teaspoon kosher salt, or to taste
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional, for a mild kick)
½ teaspoon onion powder
Juice of ½ small lemon (about 1 tablespoon), optional but brightens the flavor

Dipping sauce ideas

You can serve these spinach & artichoke wontons with:

Ranch dressing
Marinara sauce
Garlic aioli or a simple mix of mayo, lemon juice, and garlic powder
Plain Greek yogurt mixed with a squeeze of lemon and pinch of salt

Equipment list

Mixing bowl
Fine mesh strainer or clean kitchen towel (to squeeze spinach dry)
Cutting board and knife
Baking sheet and parchment paper, or air fryer basket
Small bowl for egg wash
Spoon for filling
Pastry brush (optional, for oil or egg wash)

Tips & Tricks

Squeeze the spinach extremely dry so the filling stays thick and the wontons crisp up nicely.
Chop the artichoke hearts very small so they tuck neatly into the wrappers and do not poke through.
Keep the wonton wrappers covered with a slightly damp towel while you work so they do not dry out.
Use about 1 teaspoon of filling per wrapper; extra filling makes them burst open.
Press out air pockets as you seal each wonton so they do not balloon or leak.
Spray or brush the wontons lightly with oil before baking or air frying to get that golden, crunchy texture.
Test bake one wonton first to check seasoning, then adjust salt or spice in the filling if needed.
Serve the wontons hot, straight from the oven or air fryer, since the cheese tastes best while melty.

How to Make Spinach & Artichoke Wontons Recipe

Step 1: Prep the spinach and artichokes

Place the frozen chopped spinach in a fine mesh strainer and run cool water over it to thaw quickly, or thaw it in the fridge ahead of time. Squeeze the spinach by hand or in a clean kitchen towel until it feels almost dry. Chop the drained artichoke hearts into very small pieces so they mix evenly into the filling.

Step 2: Mix the creamy filling

Add the cream cheese to a mixing bowl and stir until smooth. Add the spinach, chopped artichokes, mozzarella, Parmesan, garlic, sour cream or Greek yogurt, salt, pepper, red pepper flakes, onion powder, and lemon juice. Stir until everything blends into a thick, even mixture with no big clumps of spinach or cheese. Taste a tiny bit and adjust salt or spice to your liking.

Step 3: Set up your wonton station

Line a baking sheet with parchment paper. Place the wonton wrappers on a plate and cover them with a slightly damp kitchen towel so they stay soft. Beat the egg with 1 tablespoon of water in a small bowl to make an egg wash. Keep a small spoon handy for scooping the filling.

Step 4: Fill and fold the wontons

Lay one wonton wrapper on a clean surface so it looks like a diamond. Place about 1 teaspoon of spinach artichoke filling in the center. Dip your finger or a small brush in the egg wash and lightly coat the edges of the wrapper.

Fold the bottom corner up to meet the top corner to form a triangle and press firmly along the edges to seal. Gently press around the filling to push out any trapped air. If you like, dab a little egg wash on the two side corners and pinch them together to form a cute little wonton pouch. Place the filled wonton on the prepared baking sheet and repeat with the remaining wrappers and filling.

Step 5: Bake or air fry the wontons

Option A: Bake in the oven

Preheat your oven to 400°F. Lightly spray or brush the tops of the spinach & artichoke wontons with olive oil or neutral oil. Bake for 8 to 10 minutes, then flip each wonton and bake another 4 to 6 minutes until they look golden and crisp on both sides. Sprinkle with a little extra Parmesan right after they come out of the oven if you want a cheesy crust.

Option B: Air fry

Preheat the air fryer to 375°F for a few minutes. Arrange the wontons in a single layer in the basket, leaving a little space between each one. Spray the tops lightly with oil. Air fry for 6 to 8 minutes, flipping halfway, until they turn golden brown and crunchy. Work in batches so you do not overcrowd the basket.

Step 6: Serve hot with your favorite dip

Transfer the hot spinach & artichoke wontons to a serving plate. Let them cool for 2 to 3 minutes so nobody burns the roof of their mouth on molten cheese. Serve with ranch, marinara, or your favorite dipping sauce. Watch them disappear and keep a secret stash in the kitchen if you want leftovers.

What to Serve with Spinach & Artichoke Wontons Recipe

These spinach & artichoke wontons pair nicely with a big green salad, Caesar salad, or a simple cucumber tomato salad for a fresh contrast. You can add them to a game day spread with veggie sticks, hummus, and chips with salsa. They also taste great next to a bowl of tomato soup or a light chicken noodle soup for a cozy meal. Offer sparkling water, flavored seltzer, or iced tea to keep the snack vibe fun and family friendly.

Storage Options

Store leftover spinach & artichoke wontons in an airtight container in the fridge for up to 3 days.
Freeze unbaked wontons on a baking sheet until firm, then transfer them to a freezer bag and keep them up to 2 months.
Freeze baked wontons in a single layer, then move them to a container or freezer bag and store up to 1 month.
Reheat in the oven or air fryer at 350°F until hot and crisp; avoid the microwave since it makes the wrappers soft and chewy.