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Wednesday, January 18, 2012
Baked Spinach Cups
When planning my Superbowl menu, I like to come up with a good mix of savory and sweet foods. Like the jalapenos I shared last week, these are great appetizer sized foods--perfect for the big game!
These spinach cups were a huge hit at Mike's family potluck. All the cousins love spinach dip, so I had a feeling this would go over well. You can serve these warm from the oven, or at room temperature. I even had some cold the next day and they were great cold as well.
*As a side note, if you look to the left of this post, you'll see a poll I created for you. I'd love to get some feedback from you about what kind of recipes you'd like me to post more of. Please vote for as many as you'd like--I appreciate your input!
Baked Spinach Cups
Makes 24 cups
You will need:
1 cup all purpose flour
1 cup whole wheat flour
3/4 tsp. salt
1/2 cup water, plus a little more
1 batch of Spinach Dip
1. Sift flour into a large bowl and make a well in the center.
2. Whisk together egg, salt and 1/4 cup water in a small bowl. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball.
3. Knead the dough until it becomes smooth and pliable. Let the dough rest for 30-60 minutes.
4. Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch. Roll dough into approximately a 21"x7" rectangle.
5. Cut into 3-1/2" squares. You should be able to get approximately 12 wonton wrappers out of each half.
6. Press each wrapper into the bottom of a greased mini muffin tin to form a cup.
7. Scoop spinach dip into each wonton cup.
8. Bake at 350 for 10-12 minutes, until wonton wrappers are golden brown and spinach dip is warm.
Serve warm or at room temperature.
*If you would rather not make your own wonton wrappers, you can substitute store-bought in this recipe.