Spinach & Artichoke Wontons Recipe tastes like your favorite creamy spinach artichoke dip tucked into a crispy, golden little pocket that disappears way too fast. It works perfectly for game day, family movie night, or a quick party appetizer, and you can pull it off in about 35 minutes. I started making these in my tiny first apartment, and my friends still ask for “those crunchy spinach pockets” every single year.

Why Make This Spinach & Artichoke Wontons Recipe at Home

You control the ingredients, so the filling tastes rich and cheesy without feeling heavy or greasy. You also bake or air fry the wontons instead of deep frying, which keeps the texture crisp while cutting down on oil.

You also skip the cost of restaurant appetizers and get a big batch that feeds a crowd. Kids, picky eaters, and spinach lovers all meet in the middle on this one, which rarely happens at my table.

These Spinach & Artichoke Wontons vanished in minutes at our party, and everyone begged for the recipe ★★★★★

Ingredients You Need

Wonton wrappers and basics

Wonton wrappers
- Use square, thin wonton wrappers from the refrigerated section.
- I like Nasoya or Twin Dragon, but any thin style works.
- Keep them covered with a barely damp towel so they do not dry out.
Neutral oil spray or brush-on oil
- Avocado, canola, or light olive oil all work.
- Use spray for the easiest, lightest coating.

Spinach & artichoke filling

Frozen chopped spinach, thawed and squeezed very dry
- Use a clean kitchen towel or paper towels and squeeze out as much water as you can.
- Fresh spinach works too if you sauté it and cook off the moisture.
Canned artichoke hearts, drained and chopped
- Use artichoke hearts in water or brine, not marinated in heavy oil.
- If you only have marinated artichokes, pat them very dry and reduce added salt.
Cream cheese, softened
- Full fat gives the best texture and flavor.
- Neufchâtel works if you want it a bit lighter.
Sour cream or plain Greek yogurt
- Sour cream tastes richer and more classic.
- Greek yogurt adds tang and a bit more protein.
Shredded mozzarella cheese
- Pre shredded works fine here as a pantry shortcut.
- Low moisture part skim melts nicely without too much grease.
Grated Parmesan cheese
- Use real Parmesan or Pecorino Romano for stronger flavor.
- Shelf stable grated cheese works in a pinch, but fresh tastes better.
Garlic
- Fresh minced garlic tastes best.
- Garlic powder works if you need a shortcut, just use less.
Green onion or finely minced yellow onion
- Green onion adds mild flavor and color.
- Very finely minced yellow onion works if you cook it briefly in a pan first.
Salt and black pepper
- Season to taste, since different brands of cheese and artichokes vary in salt.
Optional flavor boosters
- Red pepper flakes for a little heat.
- Lemon zest for brightness.
- A pinch of smoked paprika for a subtle smoky note.

Dipping sauce ideas

You can serve these plain, but a simple dip takes them over the top.

Ranch dressing
Marinara sauce
Plain Greek yogurt mixed with lemon juice, salt, and garlic
Simple aioli style dip with mayo, lemon, and garlic

Equipment list

Mixing bowl
Spoon or spatula
Sheet pan
Parchment paper or silicone baking mat
Small bowl of water for sealing wontons
Pastry brush or oil spray
Air fryer (optional, but very handy)
Cooling rack

Tips & Mistakes

Squeeze the spinach very dry or the filling turns watery and soggy.
Chop the artichokes small so they tuck neatly into the wonton and do not poke holes.
Taste the filling before you add egg or start filling wrappers so you can adjust salt and pepper.
Keep wrappers covered with a damp towel so they stay flexible and do not crack.
Do not overfill the wontons; about 1 to 1½ teaspoons per wrapper works best.
Press out all air pockets when you seal or the wontons can burst open in the oven or air fryer.
Seal edges well with water and pinch firmly so the filling does not leak.
Space wontons out on the pan; crowding them prevents crisping.
Flip halfway through baking or air frying for even browning.
Let them cool a couple of minutes before serving so the cheesy filling does not burn your mouth.

How to Make Spinach & Artichoke Wontons Recipe

Mix the filling

Add softened cream cheese to a mixing bowl and stir until smooth.
Stir in sour cream or Greek yogurt until the mixture looks creamy.
Add squeezed dry spinach, chopped artichokes, mozzarella, Parmesan, garlic, onion, salt, pepper, and any optional spices.
Mix until everything looks evenly combined and taste for seasoning.

Prep the wrappers and station

Line a sheet pan with parchment paper or a silicone mat.
Open the wonton wrapper package and place a few wrappers on a clean surface.
Cover the rest with a slightly damp towel so they stay soft.
Fill a small bowl with water for sealing the edges.

Fill and fold

Place one wonton wrapper in front of you so it looks like a diamond.
Spoon about 1 to 1½ teaspoons of spinach artichoke filling into the center.
Dip your finger in water and lightly wet the edges of the wrapper.
Fold the bottom corner up to meet the top corner to form a triangle and press the edges firmly to seal, pushing out any air.
You can leave them as triangles or bring the two side corners together and pinch to form a little hat shape.
Place each filled wonton on the prepared sheet pan and repeat with the remaining wrappers and filling.

Bake or air fry

Baking instructions

Heat your oven to 400°F.
Lightly spray or brush both sides of the wontons with oil.
Arrange them in a single layer on the sheet pan with a bit of space between each one.
Bake for 8 to 10 minutes, flip, then bake another 4 to 6 minutes until golden and crisp.
Move them to a cooling rack for a couple of minutes so the bottoms stay crisp.

Air fryer instructions

Heat the air fryer to 375°F.
Spray the basket lightly with oil and arrange wontons in a single layer without overlapping.
Spray the tops of the wontons with a light coat of oil.
Air fry for 5 to 7 minutes, flip, then cook another 3 to 5 minutes until they look golden and crunchy.
Work in batches and keep cooked wontons on a rack so they stay crisp.

Serve

Place the hot Spinach & Artichoke Wontons on a platter.
Add small bowls of your favorite dipping sauces around the edges.
Garnish with sliced green onions or a sprinkle of Parmesan if you like.
Enjoy while they still taste hot and crisp.

Variations I've Tried

I swap half the mozzarella for pepper jack when I want a little kick and extra flavor. I also add finely chopped cooked bacon for a smoky, salty twist that always disappears first. Sometimes I stir in a spoonful of pesto for a herby version that tastes amazing with marinara on the side.

You can also turn these into mini cups by pressing wonton wrappers into a muffin tin and baking them, then filling with the spinach artichoke mixture and baking again until bubbly. I also tried a lighter version with Greek yogurt, reduced fat cream cheese, and extra spinach, and my family still devoured them without noticing the change. If you need a vegetarian friendly option, just skip any bacon add ins and stick with the classic cheesy filling.

How to Serve Spinach & Artichoke Wontons Recipe

Serve these Spinach & Artichoke Wontons hot and crisp with a trio of dips like ranch, marinara, and a simple lemon garlic yogurt sauce. They work great as a party appetizer, game day snack, or even a fun side dish next to grilled chicken or a big salad. I also pack leftovers in lunchboxes and include carrot sticks and cucumber slices for crunch. If you host a gathering, set them out on a big platter and watch everyone circle back for seconds.

How to store

Fridge
- Let cooked wontons cool completely.
- Store them in an airtight container with parchment between layers.
- Keep in the refrigerator for up to 3 days.
Freezer
- Freeze uncooked filled wontons on a sheet pan until solid, then move them to a freezer bag.
- Label and keep them in the freezer for up to 2 months.
- Bake or air fry from frozen and just add a few extra minutes to the cooking time.
Reheating
- Reheat in an air fryer at 350°F for 3 to 5 minutes until hot and crisp.
- Or reheat in the oven at 375°F for about 8 to 10 minutes.
- Avoid the microwave since it turns the wontons soft and chewy instead of crisp.