SPINACH AND FETA WONTONS

1-10 OUNCE FROZEN CHOPPED SPINACH, THAWED NOT DRAINED
5 OUNCES FETA CHEESE
3/4 CUP PANKO BREAD CRUMBS
3 EGGS, LIGHTLY BEATEN
1 TABLESPOON DRIED DILL WEED
1 1/2 TEASPOON DRIED OREGANO
SALT AND PEPPER TO YOUR TASTE


30 TO 40 WONTON WRAPPERS
1 EGG, BEATEN
OLIVE OIL FOR FRYING


COMBINE FIRST 7 INGREDIENTS AND MIX WELL.


PUT A TABLESPOON OF THE FILLING IN THE CETER OF EACH WONTON.


BRUSH EDGES OF WRAPPER WITH BEATEN EGG.


ENCLOSE FILLING BY FOLDING WRAPPER SO OPPOSITE CORNERS MEET FORMING A TRIANGLE.


PRESS EDGES TOGETHER TO SEAL.


REPEAT UNTIL ALL FILLING IS USED.


HEAT AT LEAST 2 INCHES OF OIL IN A DEEP FRYING PAN.  DROP WONTONS, ONE AT A TIME, IN A SINGLE LAYER, TURNING ONCE, UNTIL GOLDEN BROWN ON EACH SIDE.


DRAIN ON PAPER TOWELS.


MAY BE FRIED EARLIER IN THE DAY AND REHEATED IN A 375 OVEN FOR A FEW MINUTES.


MAKES 30 TO 40 WONTONS.