Pin It My kitchen counter was cluttered with half-empty cheese containers when a friend texted asking what to bring to her book club. I stared at the wilted spinach in my crisper, some feta I'd bought for a salad I never made, and a package of wonton wrappers left over from soup dumplings. Twenty minutes later, golden cups were cooling on a rack, and I knew I'd stumbled onto something good. She called me the next day asking for the recipe—apparently, they'd disappeared before the first chapter discussion even started.
I've made these for everything from casual game nights to a baby shower where I needed something vegetarian that didn't feel like an afterthought. The smell of lemon zest and herbs baking always draws people into the kitchen before they're even out of the oven. One time, my neighbor's kid, who claimed to hate spinach, ate four before his mom could stop him. She just shrugged and said, "Well, I guess he likes it now."
Ingredients
- Wonton wrappers: These thin squares crisp up beautifully in a hot oven and form sturdy little cups that won't get soggy; look for them in the refrigerated section near tofu.
- Extra-virgin olive oil: Use it to brush the wrappers for a golden, crisp finish and to sauté your aromatics; the fruity flavor adds a subtle Mediterranean note.
- Shallot: Milder and sweeter than regular onion, it gives the filling a delicate savory base without overpowering the feta.
- Garlic: Two cloves add just enough aromatic punch; mince them fine so they distribute evenly and don't burn in the pan.
- Fresh baby spinach: It wilts down to almost nothing, so don't worry about the volume; press out the moisture well or your filling will be watery.
- Feta cheese: The salty, tangy backbone of the filling; crumble it yourself from a block for the best texture and flavor.
- Ricotta cheese: Optional, but it makes the filling extra creamy and helps bind everything together; Greek yogurt works in a pinch.
- Lemon zest: Brightens the whole filling and cuts through the richness; use a microplane and avoid the bitter white pith.
- Dried oregano: Classic Mediterranean herb that pairs perfectly with spinach and feta; if using fresh, double the amount.
- Dried dill: Adds a fresh, slightly sweet note; fresh dill is even better if you have it, just use more.
- Black pepper and sea salt: Freshly ground pepper makes a difference, and go light on salt since feta is already salty.
- Fresh parsley: Stir it in at the end for a pop of color and a clean, herbal finish.
- Sesame seeds or toasted pine nuts: Optional garnish that adds a nutty crunch and makes the crisps look polished.
- Smoked paprika: A tiny pinch on top adds a subtle smokiness and a beautiful rusty-red color.
Instructions
- Prep the pan and wrappers:
- Preheat your oven to 375°F and brush each mini muffin cup lightly with olive oil so the wonton wrappers release easily later. Press one wrapper into each cup, smoothing the bottom and letting the corners stick up, then brush the exposed edges with more oil to help them turn golden and crisp.
- Par-bake the shells:
- Slide the pan into the oven and bake the empty shells for 5 minutes, just until they start to set and turn pale gold. This step keeps them from getting soggy when you add the filling.
- Sauté the aromatics:
- Warm a teaspoon of olive oil in a medium skillet over medium heat, then add the chopped shallot and cook for about 2 minutes until it turns translucent and smells sweet. Toss in the minced garlic and stir for 30 seconds until fragrant but not browned.
- Wilt the spinach:
- Add the chopped spinach in handfuls, stirring as each batch wilts down, and cook for 2 to 3 minutes until most of the moisture has evaporated. Transfer the spinach to a bowl lined with paper towels, press gently to squeeze out excess liquid, and let it cool for a couple of minutes.
- Mix the filling:
- In a mixing bowl, combine the cooled spinach, crumbled feta, ricotta (if using), lemon zest, oregano, dill, black pepper, a pinch of salt, and chopped parsley. Stir everything together until evenly mixed and creamy.
- Fill the shells:
- Spoon a heaping teaspoon of the spinach-feta mixture into each par-baked wonton cup, filling them almost to the top. Don't worry if they look full; the filling will set as it bakes.
- Bake until golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges are deeply golden and the filling is heated through and set. The tops might puff slightly and take on a little color.
- Cool and garnish:
- Let the crisps cool in the pan for 5 minutes so they firm up, then carefully transfer them to a wire rack. Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you like.
Pin It These crisps became my go-to whenever I needed to feel like I had my act together without actually spending hours in the kitchen. There's something satisfying about pulling a tray of golden, restaurant-looking bites out of the oven and watching people's faces light up. One friend told me she'd started keeping wonton wrappers and feta on hand just in case, and I took that as the highest compliment.
Make-Ahead Magic
You can cook the spinach mixture up to a day ahead and store it covered in the fridge, which makes party prep so much easier. Par-bake the wonton shells a few hours early if you want, then just fill and bake them right before guests arrive. They're best served warm or at room temperature, so you don't have to stress about timing.
Flavor Twists
I've stirred in chopped sun-dried tomatoes for a sweet-tart punch and minced kalamata olives for a briny kick, and both were hits. If you want a little heat, a pinch of red pepper flakes in the filling wakes everything up. Swapping the feta for goat cheese gives you a creamier, milder version that some people actually prefer.
Serving and Storage
These crisps are perfect on a platter with a small bowl of tzatziki or a lemony yogurt dip on the side. Leftovers can be stored in an airtight container in the fridge for up to two days, though the wrappers will soften a bit. To bring back some crispness, pop them in a 350°F oven for about 5 minutes before serving.
- Arrange them on a flat platter in a single layer so they don't tip over or lose their shape.
- If transporting, nestle them in a shallow container lined with parchment to keep them from sliding around.
- Garnish right before serving so the seeds and paprika stay vibrant and don't sink into the filling.
Pin It Every time I make these, someone asks if they're hard, and I love saying no—they just look like they are. That little bit of kitchen magic never gets old.
Questions & Answers
- → Can I make these spinach feta crisps ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it covered in the refrigerator. Fill and bake the wonton cups just before serving for the crispest texture. The filling actually develops deeper flavor when made ahead.
- → What can I substitute for wonton wrappers?
Phyllo dough works beautifully—cut sheets into 2½-inch squares and layer two squares per cup for extra crispness. Alternatively, use mini tart shells or even baked filo cups from the freezer section for a quick alternative.
- → How do I prevent the wonton shells from getting soggy?
Pre-baking the empty shells creates a barrier that helps prevent sogginess. Also, thoroughly drain the cooked spinach by pressing it gently with paper towels to remove excess moisture before mixing with the cheeses.
- → Can I freeze these Mediterranean crisps?
Freeze the baked, unfilled cups for up to 2 weeks in an airtight container. Thaw at room temperature, then fill and reheat briefly before serving. The filling doesn't freeze well due to the cheese texture.
- → What other fillings work well with the wonton cups?
Try sun-dried tomatoes and goat cheese, kalamata olives with cream cheese, or roasted red peppers and herbs. The crispy shell pairs beautifully with almost any savory Mediterranean-inspired filling.
- → How many crisps should I plan per person?
Plan for 2–3 crisps per person as an appetizer. This yield of 24 crisps serves about 8–12 guests comfortably, depending on what else you're serving. They're small enough that guests can easily enjoy several.