Wonton with Spinach and Ile de France Goat Cheese

Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
14 oz. cut spinach (can or frozen)
2 logs of Ile de France Goat Cheese
Wonton wrap

For the sauce:
Sour cream
Parmesan cheese
Salt and pepper


Rinse the spinach and drain so that there is no liquid.

In a salad bowl, mix the goat cheese and spinach. Stir until combined. Add salt and pepper.

Lay the wonton wrapper and cut into a square. In each square, place a heading spoonful of the spinach mixture. Fold the wonton in half (corner-to-corner) to make a triangle. Lightly pinch the edges together to form a seal. Pinch the two free corners of the triangle together to make it into a wonton shape.

Once the wontons are prepared, bring a large pot of water to a boil. Add the wontons, making sure there is enough room for them to move about freely. Let the wontons boil for 4 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the sauce: warm up the sour cream, once liquid add a little Parmesan and mix. Add salt and pepper.

Additional Tips

TIP: Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.