Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses
- 1 pkg. won ton wrappers
- 2 oz. feta cheese, crumbled
- 1 (8-oz.) pkg. cream cheese, softened
- 3 T. chopped mushrooms
- 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
- 4 oz. melted butter, divided
- 3 T. chopped red onion
- Salt, red pepper
- Whole fresh chives, to use to tie the purses
- Saute onions in 1 T. melted butter.
- Add spinach, mushrooms, red pepper and salt to taste.
- Remove from heat.
- Add cream cheese and feta.
- Mix well.
- Place wrappers flat on a clean, dry cutting board.
- Place a heaping half-teaspoon of mixture on square.
- Fold up edges around mixture and pinch to make a purse like bundle.
- Place on greased cookie sheet.
- Before baking, drizzle melted butter over purses.
- Bake 400 for 10-12 minutes, until lightly browned
*****Once out of oven, tie a chive around the neck of the purse. Can be made ahead of time and kept in refrigerator or frozen before baking.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/toasty-baked-crab-rangoon-wontons-and-spinachfeta-cheese-purses/
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