Mushroom and spinach wontons

2 cups white mushrooms, stems removed
1 large onion chunked
1/2 teaspoon dried coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups evaporated milk
1/2 cup dry white wine
34 (3-inch square) wonton wrappers

makes 34 individual appetizers. 1 appetizer makes a serving

In a food prcessor, finely chop the mushrooms, onion and spinach.
Heat a medium skillet over medium-high heat
Add the mushrooms, onion and spinach and cook, stirring frequently, until the onion is softened, about 5 minutes
Stir in the coriander, salt and pepper then add the evaporated milk and wine. Simmer until the liquid is absorbed, about 20 minutes. Transfer to a bowl; refrigerate, covered until thickened and chilled, at least 1 hour.

Preheat oven to 425 degrees
Spray a baking sheet with nonstick spray

Arrange 6 wonton wrappers on a work surface. Place 1 scant tablespoon of the filling in the center of each wrapper. Moisten the edges of each p with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal
Place the completed wontons on the baking sheet in a single layer. Repeat with remaining filling and wrappers to make 34 wontons.
Spray the wontons lightly with nonstick spray. Bake, turning once, until crisp and golden, 10-12 minutes

Number of Servings: 34

Recipe submitted by SparkPeople user LOSEIT1912.