Winning wontons

Cheap and easy, wonton wrappers are amazing delivery devices for fillings sweet and savory — a tasty pick-up for weeknight menus. Buy them up for as low as $2.50 per 60. Once filled, they can be fried or baked, and they freeze nicely. Try baked. You’ll save the fat, and they’re just as tasty.

The basics: Don’t overfill. Start with a tablespoon of filling placed in the middle of the wrapper. Moisten all four borders, then fold one corner over to form a triangle. Gently press down all sides to seal. Place on cookie sheet. Spray lightly with cooking spray and, if the filling is savory, shake salt on top. Bake at 350 for 10 minutes.

Filling ideas:

Spinach and cheese: Blend a package of cooked and well-drained frozen chopped spinach with ricotta salata (try Amato’s at the Red Stick Farmer’s Market), cream cheese or mild goat cheese, salt pepper and a little nutmeg. Top with parmesan cheese, then bake. Serve with fresh tomato salsa.

Chicken and black bean: Combine bits of leftover chicken with a little grated cheddar, cooked corn, black beans and cumin. Once baked, give a squirt of lime, then serve with chunky guacamole.

Fresh mushroom: Combine finely chopped cooked cremini or wild mushrooms with a few tablespoons beef broth and splashes of whipping cream and sherry. Bake and garish with salt and thyme.

Espresso cannoli: Blend ricotta cheese with confectioner’s sugar, nutmeg and a couple of tablespoons fresh, strong coffee. Paint with melted butter before baking, then dust with confectioner’s sugar and ground pistachios.

Enjoy.