Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups with creamy feta, spinach, and herbs for easy entertaining.

# What You Need:

→ Wonton Shells

01 - 24 wonton wrappers
02 - 2 tablespoons extra-virgin olive oil, divided

→ Filling

03 - 1 small shallot, finely chopped (about 2 tablespoons)
04 - 2 cloves garlic, minced
05 - 6 ounces fresh baby spinach, roughly chopped
06 - 4 ounces feta cheese, crumbled
07 - 2 tablespoons ricotta cheese, optional for extra creaminess
08 - 1 teaspoon lemon zest
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon dried dill or 1 teaspoon minced fresh dill
11 - 0.25 teaspoon freshly ground black pepper
12 - Pinch of fine sea salt to taste
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts, optional
15 - Pinch of smoked paprika, optional

# How-To:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup. Brush exposed edges with the remaining tablespoon of olive oil.
03 - Bake empty shells for 5 minutes until just beginning to turn golden and set. Remove from oven and let cool slightly.
04 - In a medium skillet over medium heat, warm 1 teaspoon olive oil. Add shallot and sauté for 2 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, about 2 to 3 minutes. Transfer spinach mixture to a paper-lined bowl and press gently to remove excess liquid. Cool for 2 minutes.
06 - In a mixing bowl, combine drained spinach, feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.
07 - Spoon about 1 heaping teaspoon of the spinach-feta mixture into each pre-baked wonton shell, filling almost to the top.
08 - Return filled cups to the oven and bake for 8 to 10 minutes until wrapper edges are golden and filling is heated through and set.
09 - Remove from oven and let crisps cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool slightly.
10 - Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if desired.

# Expert Advice:

01 -
  • These little crisps look impressive but come together faster than most people can finish setting the table.
  • The wonton cups bake up shatteringly crisp while the filling stays creamy and tangy, giving you that perfect contrast in every bite.
  • You can prep the filling a day ahead and just assemble and bake when guests arrive, so you're not stuck in the kitchen during your own party.
02 -
  • If you skip pressing the moisture out of the cooked spinach, the filling will turn soupy and make the wonton cups soggy—I learned this the hard way at a potluck.
  • Par-baking the shells empty is crucial; without it, the bottoms stay pale and chewy instead of crisp and golden.
  • Don't overfill the cups or the filling will spill over and stick to the pan; a heaping teaspoon is just right.
03 -
  • Use a pastry brush to apply oil evenly and lightly; too much and the wrappers will turn greasy instead of crisp.
  • If your mini muffin tin has uneven heat spots, rotate the pan halfway through baking so all the crisps brown evenly.
  • Let the crisps cool in the pan for the full 5 minutes before moving them; they're fragile when hot and will hold their shape better once they firm up.
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