Inspiration for this appetizer came with the purchase of spinach won ton skins. Occasionally I'll use them for a quick ravioli, but one glance at my mini muffin pan and off I went to make an edible container for an upcoming party. The fillings were just made of items that paired well, but it helped that the fave were also green in this version.
Ingredients:
Spinach won ton wrappers
2C fave either fresh or frozen
1 small yellow onion
2 large cloves of garlic
extra virgin olive for sauteing, and spritzing won tons
1/3 lb thinly sliced pancetta
Directions for Cups:
Lay the won ton out on paper towels and spray with a little olive oil, evenly coat with a pastry brush, then place into a mini muffin pan, oiled side up, forming small cups. Bake for about 3-5 minutes in a 350 degree oven until very lightly browned (they will need to go back into the oven later and can brown then).
Directions for Filling:
Spinach won ton wrappers
2C fave either fresh or frozen
1 small yellow onion
2 large cloves of garlic
extra virgin olive for sauteing, and spritzing won tons
1/3 lb thinly sliced pancetta
Directions for Cups:
Lay the won ton out on paper towels and spray with a little olive oil, evenly coat with a pastry brush, then place into a mini muffin pan, oiled side up, forming small cups. Bake for about 3-5 minutes in a 350 degree oven until very lightly browned (they will need to go back into the oven later and can brown then).
Directions for Filling:
Bake pancetta on a cookie sheet in a 375 degree oven until lightly browned, remove, drain on paper towels, and set aside. Saute the very finely chopped onion until it softens, then add the minced garlic and saute a few minutes longer. Add the fave and saute until softened. Now mash the mixture or pulse it in a food processor, and drop spoonfuls into the spinach cups. Crumble the pancetta and place on top of the filled cups, then bake for another 5 minutes just before serving.
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