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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
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Combine 3 tablespoons olive oil, 1/2 teaspoon Herbes de Provence and fresh ground pepper. Let the ingredients sit and infuse, give it a stir now and then. Set aside until needed. Spray the wonton wrappers with a buttery spray (such as Pam) on both sides; line the mini tart pan with them pressing lightly into the middle to form a cup. Bake at 350° until the edges are crispy and brown, about 10-12 minutes. Let cool. NOTE - for a make ahead see the note below. Cut the filling ingredients into thirds and let sit in the refrigerator until ready to assemble. Can be done at least 3 hours ahead. About an hour before serving, fill each wonton cup - if needed, to minimize excessive liquid use a slotted spoon. Drizzle with a little olive oil mixture. Serve. NOTE TO MAKE IT AHEAD: Prepare to the end of step 3 (up to 2 days ahead), store in an airtight container. Next day, continue with step 4 up to - up to three hours ahead of serving.