Chop spinach and shallot and place in bowl. Mix in onion and chive cream cheese. You will note this mixture to get a bit thinner as you mix due to the moisture in the spinach in combination with the cream cheese.
Spray muffin tins (one 12 count or two 6 count) with cooking spray and place 1 wonton on the bottom of each tin. Spoon approximately a teaspoon of spinach mixture into each wonton wrapper. Then place desired sauce (about a teaspoon of this as well)
Repeat these steps until you have used 3 wonton wrappers in each muffin cup. I found rotating the wontons just at a slightly different angle helps to get you a more even edging.
I topped with any remaining spinach mix, spaghetti sauce and grated parmesan cheese.
Bake for 12-15 minutes until wonton wrapper tips are nicely browned. Allow to set for a couple minutes and then remove from muffin tins for serving.