Spinach-Artichoke Nest Cups at Eagles Nest Winery


Eagles Nest Wiery & Cottage offers a wonderful venue to honor and encourage Community Service organizations.  We donate to selected local groups as our service to the community.

Once again, Lynn Murdock and I were busy making  appetizers during a fund raiser event we had for the Ramona Boys and Girls Club here in San Diego County.

This is a wonderful, easy appetizer dish your guests will LOVE!

Enjoy! Look forward to hearing your comments!


Makes 36 appetizers

  • 36 small wonton wrappers
  • 1 small can (8 1/2 ounces artichoke hearts, drained and chopped.
  • 1/2 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup shredded Monterey Jack Cheese
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 cup Eagles Nest Winery Award Winning Syrah – for drinking while cooking!


  1. reheat oven to 300 degrees.  Spray mini muffin pan lightly with nonstick cooking spray.
  2. Place one wonton wrapper into each cup; spray lightly with cooking spray.
  3. Bake about 9 minutes or until light golden brown.
  4. Remove shells from muffin pan and set aside to cool.  Repeat with remaining wonton wrappers.
  5. Combine artichoke hearts, spinach, cheese, mayonnaise and garlic in medium bowl; mix well.
  6. Fill wonton cups with spinach-artichoke mixture, about 1 1/2 teaspoons each.
  7. Place filled cups on baking sheet.
  8. Bake about 7 minutes or until heated through.
  9. Serve immediately.

Helpful Hint

  1. Wonton cups may be prepared up to one week in advanced. Cool completely and store in an airtight container.
  2. If you have leftover spinach-artichoke mixture after filling the wonton cups, bake in a shallow ovenproof dish as 350 degrees until hot and bubbly.  Serve with bread or crackers!

Source: 100 Best Appetizer Recipes!




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About Author: Julie Grimes

2 thoughts on “Spinach-Artichoke Nest Cups at Eagles Nest Winery

  1. November 23, 2009 at 09:04

    Julie, this appetizer looks fabulous! I am going to serve it at Thanksgiving! Thanks

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