If you have more time, then these are even better when you forgo the wonton and use Phyllo dough. Simply layer about 4 or 5 sheets together after brushing each sheet with butter, then cut the resulting layered sheet into 3 inch squares, then press those into the mini-muffin tin.
24 small wonton wrappers (3-inch squares)
1 can Artichoke Hearts, chopped (not the marinated kind)
1/4 cup Roasted Red Pepper, chopped
1/3 cup Kalamata Olives, chopped
1/4 cup grated Myzithra
1 garlic clove, crushed
1/2 cup Homemade Mayonnaise (I substituted 1/4 with Hazelnut oil)
zest of 1/2 Lemon
Preheat oven to 350°F.
Press wonton wrappers into Mini-Muffin Pan.
Drain artichoke hearts and pat them dry.
Chop Artichoke Hearts, Roasted Red Peppers and Kalamata Olives.
Place in a small bowl and add grated Myzithra and crushed Garlic, then toss together.
Add Mayonnaise and Lemon Zest, stirring to combine.
Spray the wonton dough lightly with a olive oil.
Using a small scoop (1 TB size), fill the cups, 1 scoop to each wonton cup.
Bake 12-14 minutes.
Let cool in pan for 2 minutes.
Remove carefully and serve warm.