Easy Hors d'oeuvres: Spinach Cups

As promised here's my spinach and salmon cups that I made for an evening gathering with friends. I used wonton wrappers, which cut the time for preparing, as I usually make these with handmade crust.

Ingredients
1 pkg. 280 g frozen spinach, chopped and thawed
1 Tbsp. extra virgin olive oil
2 roasted garlic cloves (finely chopped)
1 tsp. onion powder
150 g crumbled feta cheese (Greek)
1 large pinch fresh ground black pepper
quality black truffle oil for drizzling
fresh grated parmesan cheese for garnishing

Spinach Mixture:

1. Spray muffin pan with cooking oil/olive oil. Set aside.
2. In a large bowl add spinach, onion powder, garlic, black pepper, and olive oil together, stir with a spoon combining ingredients.
3. Add in feta cheese, carefully press cheese as you blend it with spinach mixture using a fork. Do not over blend. The mixture should still be slightly chunky.
4. Set bowl aside.

Wonton Cups:

1. Set aside a small dipping bowl with water.

1. Take one wonton wrapper at a time, and dip fingertips in the bowl of water and dot the wonton wrapper once or twice on corners to make them more pliable.

1. Place the wonton wrapper in a muffin slot, gently pressing in pan.

1. With a large spoon or scooper, fill the centre of the wonton wrapper with one scoop of spinach mixture in muffin pan. Now you have made your first wonton cup.

1. Repeat steps 2, and 3, and 4 for each wonton cup.

1. Bake approximately 8-12 min. or until wonton wrappers are golden brown and centre of each cup is hot.

1. Drizzle black truffle oil on top of each spinach cup, then add a few sprinkles of parmesan cheese on each one. Let stand for 2 min.
2. Remove spinach cups from muffin pan. Serve hot.

Prep: 6 min. or less. Preheat oven at 190C/Gas 5
*Muffin pan needed. *Make sure to remove excess from frozen spinach by squeezing/pressing spinach to remove moisture before proceeding to step 1.
Time: Bake approx. 8-12 min. Serves 4-6, Makes 18-24 /- cups depending on amount in each cup, and muffin pan size.

For my smoked salmon cups, I basically used the same principle, but for garnishing I added parsley and paprika. Fortunately, we have a smoker so we just smoked the salmon ourselves with a homemade dry rub, but you can use any smoked salmon fillet that you prefer. View recipe here.

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