Spinach and cream cheese wontons

Spinach and cream cheese wontons

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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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