Fried wontons with spinach and tofu

Here’s a delicious blend of Mediterranean & Asian cuisine, with these crisp, delicious parcels that are inspired by Turkish “borek” & Greek “Spanakopita”. I have subbed wonton wrappers for the traditional phyllo dough and a tart crumbled tofu filling instead of the feta cheese.

Ingredients
1 pack of wonton wrappers (@nasoya)
3 scallions, chopped finely
4 cloves of garlic, minced
Salt & pepper, to taste
8 cups of baby spinach, chopped
1 pack of extra firm tofu (excess water removed & crumbled)
1 cup fresh dill, chopped
2 tbsp za’atar (optional)
1 tbsp ground paprika
2 tbsp fresh lemon juice
Oil for frying the wontons (if deep frying)/for brushing wontons (if air frying)
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Heat a deep skillet & add chopped scallions, minced garlic, season with salt & pepper. Sauté for 6-7 minutes, stirring often

Add baby spinach & continue to stir every 45 seconds, until the spinach leaves have wilted & reduced in size. This takes 7-10 minutes

Stir in the crumbled tofu

After 2 minutes, add dill, za’atar, ground paprika & continue to cook for 7-10 min, stirring often, until most of the excess water from the spinach has evaporated

Turn off heat, add lemon juice, stir well

Check for seasoning & adjust according to your preference. Set aside

To make the wontons, take a wrapper & lay on a flat surface. Using your fingers, coat the edges of the wrapper with a little water. Add about a teaspoon of the spinach-tofu mixture on the center of the wrapper

Carefully bring up the four points of the wrapper so they all meet in the middle & join them on top to form a pouch

Keep assembling until all the filling is used. Place wontons on a baking sheet & keep them covered with a damp kitchen or paper towel to keep them from drying out.

Heat oil in a deep wok. Once the oil is ready for frying, around 350°F, carefully fry wontons, in batches. Once they turn golden, remove wontons using a slotted spoon. Or air fry them according to your air fryer instructions. Serve with your favorite hot sauce!