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Soup recipes

Spinach and cheese muffins

25–30 minutes

Spinach and cream cheese wontons

Serves 4

Difficulty Easy

Ingredients

200 g baby spinach
50-100 g cream cheese
Lemon juice
Wonton wrappers
Water
Asparagus
Parmesan

Method

Briefly wilt baby spinach in a pan with a little water. Transfer to a bowl, add cream cheese and blitz with a hand-held blender. Season to taste and add a squeeze of lemon juice.
Spoon 1 t of the mixture into the centres of wonton wrappers, moisten the edges with a little water and fasten to form a triangle.
Steam in a bamboo steamer with the lid on (or covered in a sieve over a saucepan of simmering water) for 1–2 minutes, or until the wontons become soft and translucent. Pile high on a plate of blanched asparagus spears and top with grated Parmesan.

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Spinach and cream cheese wontons

Spinach and cream cheese wontons

Ingredients

Method