Crispy Spinach Won Ton

From Christine A. Tokuno, Unit 3, B&D, Oahu

• 1 8-ounce box frozen chopped spinach, thawed
• 4 ounces feta cheese, crumbled
• 2 tablespoons Hidden Valley Ranch dressing mix
• 1/4 cup minced green onion, optional
• 1/4 cup water chestnuts, optional
• 1/4 cup bacon bits, optional
• 1 tray won ton wrappers
• Oil

Rinse spinach in colander and drain well. Squeeze excess water from spinach and place in a large bowl. Mix cheese, dressing mix, green onion, water chestnuts, and bacon bits in small bowl. Add mixture to spinach and blend well.

Separate won ton wrappers. Hold single wrapper in palm of hand and spoon 2 tablespoons of filling onto center and fold in half. Moisten edges of wrapper with water and seal. Stuff remaining wrappers until filling is used up.

Heat oil in wok or large skillet on medium heat (350° F.). Fry stuffed won ton for 2 minutes or until golden. Place on paper towel to drain excess oil. Serve immediately while hot with a sweet-sour or marinara sauce. Makes 2 dozen appetizers.