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Crispy Baked Spinach Ricotta Wontons by Robin Jemal

2 Comments 01 November 2012

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Robin Jemal, our community’s very own gourmet kosher cook has shared yet another delicious easy kosher recipe with The Jewish Hostess. Low fat, and chock full of iron packed spinach, this recipe is another winner! Check out Robin’s cookbook Dare to Be Different.

Its a perfect Jewish holiday or hostess gift!

Spinach- Ricotta Wontons:

  •  2 cloves garlic, crushed
  • olive oil
  • 2 bags baby spinach, cleaned
  • salt
  • ½ cup ricotta cheese
  • 1 tablespoon fresh basil, chopped
  • ½ tablespoon fresh mint, chopped
  • sundried tomatoes, chopped
  • pepper
  • 1 package square or round Wonton wrappers
  • Olive oil spray

Sauté garlic in a small amount of olive oil. Add spinach and salt (to taste) and cook until spinach is wilted. Drain well, squeeze out water then let cool.

Add ricotta, basil, mint, sundried tomatoes and pepper to spinach mixture and mix well.

Assemble:

Lay out one wonton wrapper, keeping the rest covered with a damp cloth so they do not dry out. In the center of the wrapper, place  ½ tablespoon of spinach mixture. Spread water over the edges of the wrapper and fold into a triangle. Ensure that edges are tightly sealed by pressing down with a fork.

To bake: Preheat oven to 400 degrees. Lay out wontons on a baking tray, and coat with olive oil spray. Bake for 15 minutes, turn over and bake for another 10 minutes, until crisp.

 

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Your Comments

2 Comments so far

  1. Frieda says:

    don’t boil them first? Like Kelsones?

  2. Miriam Kairey says:

    looks great. I am definitely going to try it


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