Wonton Spanakopita




16-24 Servings


  • 16-24 wonton wrappers
  • 1/4 cup butter, melted (you can substitute with oil)
  • 1 tbsp minced garlic
  • 1 small onion, finely chopped
  • 10 oz. pkg frozen spinach, thawed, drained (you can substitute with fresh spinach if boiled down)
  • 1 cup crumbled feta cheese
  • 1 egg
  • 1/2 tsp kosher salt
  • a few turns of freshly ground black pepper
  • Tzatziki (optional)
  1. Sauté the onion and garlic in a skillet over medium heat for a few minutes (until it’s slightly soft). Add spinach and cook a few minutes more until all the moisture has evaporated.
  2. Lightly beat the egg in a medium-sized mixing bowl. Add feta cheese, salt, pepper and spinach mixture; stir until combined.
  3. Place a heaping tablespoon of filling in one corner of the wonton and fold it diagonally. Keep folding until you reach the end of the strip. You can secure the wonton together by dabbing the inside edges with water.
  4. Place triangles on ungreased cookie sheet. Continue doing this will all the sheets and filling until gone.
  5. Brush the tops of the triangles lightly with butter (or oil).
  6. Bake in a single layer at 375F until golden brown (about 15 minutes). Alternatively you can freeze them and bake right from frozen (just add a few minutes to baking time).
  7. Serve as is or with Tzatziki for dipping.

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