So. Baked wontons. One of the really great things about baked wontons is that they retain their shape when cooled. Unlike pastry that goes soggy, when you bake a wonton wrapper it is like frying them, they become really crispy and they hold themselves together really well. There’s a lot to be said for these cheese and spinach baked wontons, they freeze well, chill well and are yummy!
I made ricotta to go in these and you can too! It’s really easy just follow the steps here. You won’t go back to paying exorbitant supermarket prices for ricotta once you’ve mastered it yourself. In fact, just this week I made it at home with Miss 4.
40 wontons is a lot of wontons, so if you can’t see yourself consuming the whole lot (I normally allow 5 per person as a lunch/snack) then halve the recipe and make the other half as these: baked veggie wontons. My freezer as you can imagine is full of wontons which is perfect for when people arrive at lunch time at my house.
- 1 cup ricotta
- 1/2 cup grated cheddar
- 1/2 cup grated parmesan
- 3 handfuls of baby spinach
- pack of wonton skins
- nigella/black onion seeds
- olive oil
- Preheat oven to 200 degrees.
- Combine the ricotta, cheddar and parmesan into a bowl with the spinach.
- Mix well to combine.
- Place 1 tsp full of the mix in each skin.
- Wet the edges of the wrapper then fold the corners in.
- When all are done, drizzle with olive oil and sprinkle wit the nigella seeds.
- Bake for 15 minutes.
- Eat hot or allow to cool for lunches. Freeze before baking
Serving Size:1 piece
Amount Per Serving: Calories: 25 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 45mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 2g