For a previous party, I made spinach dip in wonton cups, which turned out to be a fantastic way to serve individual, non-messy appetizers. The wonton cups provided a neutral but crunchy backdrop to the dip. When brainstorming an appropriate dip for St. George’s day, I decided to use wontons again, but change up the filling.
We had discussed having a green cocktail (literally green; we tracked down a juicer and were brainstorming gin-kale combinations), but ran out of time for the development, so it was crucial that we have a green dip. Peas are coming into season, and so became a natural choice. Since I was making a dip, I decided to look up pea pesto recipes, and came across this gem from the kitchen, which coincidentally also used wontons for the ravioli wrappers. Ravioli would have been harder to serve, so I decided to stick with the wonton cups. I also wanted to mix in feta to give a contrast to the sweeter drinks we were making.
Minty Pea and Feta Wonton cups
- 1/2 pound peas, fresh or frozen
- 2 cups spinach/arugula mix
- 1/2 cup fresh mint
- Bring a large pot of water to a boil. Stir in the peas and cook for 1 minute. Add the arugula and mint and boil for another 15 seconds. Drain the water and cool completely.
- Transfer the greens to a blender and process until smooth. Mash in feta, seasoning with additional salt or pepper to taste.
- Heat oven to 350 degrees. Take two wonton wrappers at a time, and place in muffin tin side-by-side. Fill with pea feta mixture. Continue till filling is gone.
- Par-bake wontons till just able to hold shape. Gently remove from muffin tin and tease apart (this is a delicate step, as the wontons will be half-mooned together. Some may tear, which just means early snacking!). Place on baking sheet and return to oven for 15 minutes or till fully baked. Cool.