Spinach and Boursin Stuffed Won Ton Wraps
I love to entertain. All of my friends in one place, my place. We sit around laughing, telling jokes, drinking cocktails and of course, eating great food. The company that you keep is important, yes, and so is the quality of the food that you provide. And while I’m sure that the people in my life would still accept me if I just put out a bag of chips with a jar of salsa, I know that I’ll truly capture their heart when I whip up a scratch made appetizer like these spinach pillows.
There’s a reason that spinach was the snack of choice for Popeye. It’s full of stuff that’s good for you - like iron and folic acid - and is a great way to get more vitamin A, C, and K into your diet. Eat your spinach and embrace all of the Vitamin K it contains. Vitamin K helps to maintain strong bones and is essential in preventing excessive bleeding. You know, like if you cut yourself.
First thing’s first, the filling. Pull the spinach from the freezer and let it thaw. You can do that by setting it in a colander and letting it come to room temperature. To thaw it quickly, give it a quick run under hot water and melt that ice chunk. The spinach will give off a lot of liquid, so give it a good squeeze before you use it. Seriously, don’t skip this step. If the spinach still has a lot of water in it, the filling will be too wet and it will seep into the wonton wrappers. Ensure that your pillows get all crispy, crunchy, and delicious by just squeezing out the excess liquid. Then add it to a small blender or food processor with roughly 10 ounces of boursin cheese.
Boursin cheese is a soft, spreadable cheese, with a texture similar to cream cheese that comes in a variety of flavors. For this recipe, I use one that is flavored with garlic and herb. Thoroughly blend the spinach and cheese together until it is combined and set aside.
Ready to assemble? Great! Place one wonton wrapper in front of you and scoop in about a tablespoon of the filling.
You can adjust depending on the size of the wonton wrapper that you’re using. Dip your finger into the egg wash and run it along two edges of the wrapper. The egg will act as a glue to keep the pillow together. Fold the wrapper in half to create a triangle and press the two sides together to seal in the filling.
Congratulations! You’ve just made your first wonton. Place it on a baking sheet that you’ve sprayed with cooking spray. Repeat the process until you’ve filled all of the wonton skins or until you run out of the spinach mixture. Pop them into a preheated 375 degree oven and bake for 5 - 6 minutes or until the pillows are crisp. Keep an eye on these bad boys though, they cook up quickly and all of the filling starts oozing out.
If you use a standard baking sheet, you might need to flip them halfway through to ensure that both sides get crisp. You can skip this hassle by using a baking sheet with holes in the bottom.
I like to serve the pillows with this easy, scrumptious cheese sauce. Begin by melting 2 tablespoons of butter in a saucepan over medium heat. When the butter is melted and bubbling, add in 2 tablespoons of flour - I used gluten free baking flour but whatever you have on hand should work just fine. Whisk together for 3 - 4 minutes until the flour and butter have combined to make a roux.
The sauce will start to thicken and you can switch from a whisk to a wooden spoon. The sauce will begin to thicken as you stir it. When the sauce coats the back of a wooden spoon, you can turn off the heat and add your cheese. I used a blend of Parmesan, Romano, and asiago. Then, seasoned it with a dash of garlic powder. The residual heat from the sauce will melt the cheese. Serve the sauce on the side of the spinach pillows or drizzle it over top.
Your friends are seriously going to love these, so serve hot from the oven only to your favorite house guests.
Warning: Serving this recipe to friends will guarantee zero leftovers
Need more on a whim? Don’t have time to do all these steps before your guests arrive? Make a big batch and keep them in the freezer ready to go! They should last 3 months if sealed well.
Spinach Pillows with Cheese Sauce
Ingredients for Spinach Pillows:
1 10 oz package of frozen spinach
2 5.2 oz packages of garlic and herb boursin cheese
1 12 oz package of refrigerated wonton wrappers
1 egg whisked (with a tablespoon of water)
Ingredients for Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
½ cup Parmesan cheese blend
Dash garlic powder
Preheat the oven to 375 degrees. Thaw and drain 10 ounces of frozen spinach and add to a blender of food processor with the boursin cheese. Pulse until combined. Set aside.
Whisk the egg with a dash of water and remove the wonton wrappers from the refrigerator. Place one wrapper in front of you. Add 1 tablespoon of the spinach mixture. Using your finger, put the egg wash onto two sides of the wonton wrapper, making sure that they are the sides that are directly next to one another. Fold the wonton skin over the mixture, forming a triangle. Press to seal.
Place on a baking sheet that’s been prepared with cooking spray. Bake for 5 - 6 minutes or until the spinach and cheese mixture is warmed through and the wonton wrappers are crisp. When the edges are crispy, slightly browned, and several wontons have broken open, they are done!
While the spinach pillows are cooking, melt 2 tablespoons of butter in a saucepan over medium heat. When the butter is melted and bubbling at the edges, whisk in 2 tablespoons of flour. Using a whisk, combine the ingredients to create a roux. Cook for 3 - 4 minutes. Add in 1 ½ cups of milk and whisk vigorously to prevent lumps. When the sauce has thickened, turn off the heat and add the cheese blend and garlic powder. Stir to combine.
Serve both the pillows and the sauce hot and enjoy!
Recipe makes approximately 40 spinach pillows
Each pillow counts as one serving
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.