Save A friend once brought these to a potluck, and I watched the tray empty in minutes while everyone hovered near the kitchen asking what they were. The crisp edges and the warm, tangy filling had people coming back before they'd even finished chewing. I begged for the recipe that night, scribbled it on a napkin, and have been tweaking it ever since. Now they're my go-to whenever I need something that looks impressive but doesn't chain me to the stove.
I made these for a family gathering last spring, and my aunt, who usually sticks to plain crackers and cheese, ate five before admitting she loved them. She kept circling back to the tray, pretending to fix her napkin each time. My cousin caught her and we both laughed, but by then the plate was almost empty. It was the kind of quiet victory that makes you want to cook for people again and again.
Ingredients
- Wonton wrappers: These thin sheets crisp beautifully in the oven and form sturdy, golden cups that hold the filling without getting soggy.
- Extra-virgin olive oil: Brushing the wrappers with good olive oil before baking adds flavor and helps them turn golden and crisp.
- Shallot: A small shallot brings a gentle sweetness and depth to the filling without overpowering the other flavors.
- Garlic: Two cloves, minced fine, add a warm, aromatic backbone that blooms when sautéed.
- Fresh baby spinach: Six ounces wilts down into a silky, earthy base that pairs perfectly with the creamy feta.
- Feta cheese: Crumbled feta gives the filling a tangy, salty punch and creamy texture that holds everything together.
- Ricotta cheese: Optional, but two tablespoons make the filling extra smooth and luscious.
- Lemon zest: A teaspoon of fresh zest brightens the whole dish and cuts through the richness.
- Dried oregano and dill: These herbs bring classic Mediterranean warmth and a hint of floral complexity.
- Black pepper and sea salt: Freshly ground pepper and a pinch of salt balance and sharpen all the flavors.
- Fresh parsley: A tablespoon, finely chopped, adds a fresh, grassy note that lifts the filling.
- Sesame seeds or toasted pine nuts: Optional garnish that adds a toasty crunch and visual appeal.
- Smoked paprika: A pinch dusted on top adds a subtle smoky finish and a pop of color.
Instructions
- Preheat and prep the tin:
- Set your oven to 375°F and lightly brush each cup of a 24-cup mini muffin tin with olive oil. This keeps the wonton wrappers from sticking and helps them crisp up evenly.
- Form the wonton cups:
- Press one wonton wrapper gently into each cup, smoothing the bottom and sides so it sits snug. Brush the exposed edges with the remaining olive oil to encourage golden browning.
- Pre-bake the shells:
- Slide the tin into the oven and bake for 5 minutes, just until the wrappers start to firm up and turn pale gold. Remove and let them cool slightly while you make the filling.
- Sauté the aromatics:
- Warm a teaspoon of olive oil in a medium skillet over medium heat, add the shallot, and cook for 2 minutes until soft and translucent. Toss in the garlic and stir for 30 seconds until fragrant.
- Wilt the spinach:
- Add the chopped spinach in batches, stirring as it wilts down, then cook for 2 to 3 minutes until most of the moisture evaporates. Transfer to a paper-lined bowl and press gently to squeeze out any lingering liquid, then let it cool for 2 minutes.
- Mix the filling:
- In a mixing bowl, combine the cooled spinach, feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until everything is evenly distributed and creamy.
- Fill the cups:
- Spoon about 1 heaping teaspoon of the spinach-feta mixture into each pre-baked wonton shell, filling almost to the top. Press down gently to nestle the filling into the cup.
- Bake the filled crisps:
- Return the tin to the oven and bake for 8 to 10 minutes, until the wrapper edges are deep golden and the filling is heated through and set. The kitchen will smell like a sunny Greek café.
- Cool and transfer:
- Let the crisps cool in the pan for 5 minutes, then carefully lift them onto a wire rack. This helps them stay crisp and makes them easier to handle.
- Garnish and serve:
- Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika for a final flourish. Serve warm or at room temperature.
Save I once served these at a book club meeting, and the conversation paused mid-sentence when I set down the tray. One friend picked one up, took a bite, and said it tasted like vacation. We spent the rest of the evening passing the plate and talking about trips to the Mediterranean, but mostly we just kept eating. It's funny how a small, crisp bite can spark so many warm memories.
Make-Ahead Magic
You can prepare the spinach-feta filling up to a day ahead and store it covered in the fridge. When you're ready to serve, just spoon it into the pre-baked shells and bake for 8 to 10 minutes. This trick saved me when I hosted a last-minute dinner party and needed something elegant without the stress. The filling stayed fresh and creamy, and the crisps came out of the oven golden and perfect, as if I'd spent all day in the kitchen.
Swaps and Twists
If you can't find wonton wrappers, phyllo dough cut into small squares works beautifully and crisps up even more delicately. I've also stirred in chopped sun-dried tomatoes or kalamata olives for a briny, tangy punch that takes the filling in a bolder direction. One time I added a handful of crumbled goat cheese instead of ricotta, and the tanginess paired perfectly with the spinach. Don't be afraid to play with the herbs, either, fresh mint or basil can give the filling a completely different personality.
Serving and Storage
These crisps are best served warm or at room temperature, when the filling is still soft and the wrappers hold their crunch. If you have leftovers, store them in an airtight container in the fridge for up to 2 days, then reheat in a 350°F oven for 5 minutes to crisp them back up. I've also frozen the pre-baked, unfilled shells and pulled them out to fill and bake on busy evenings.
- Arrange them on a platter with lemon wedges and fresh herbs for a beautiful presentation.
- Pair with a crisp white wine or sparkling water with a twist of citrus.
- Double the batch if you're feeding a crowd, they disappear faster than you think.
Save Every time I make these, someone asks for the recipe, and I'm always happy to share. They're proof that simple ingredients and a little care can turn into something that feels special, whether you're feeding friends or just treating yourself on a quiet evening.
Recipe FAQs
- → Can I make these ahead of time?
Prepare the spinach-feta filling up to 24 hours in advance and store covered in the refrigerator. Fill and bake the wonton cups just before serving for best texture and crispness.
- → What can I substitute for wonton wrappers?
Phyllo dough cut into 2½-inch squares works well as an alternative. Press them into muffin cups and adjust baking time as needed since phyllo browns more quickly.
- → How do I prevent soggy bottoms?
Pre-bake the empty wonton shells for 5 minutes to set their structure. Also press the wilted spinach mixture in a paper-lined bowl to remove excess moisture before mixing with cheeses.
- → Can I freeze these?
Yes, freeze the baked and cooled crisps in a single layer, then transfer to an airtight container. Reheat at 350°F for 5-7 minutes to restore crispness.
- → What other fillings work well?
Try adding chopped sun-dried tomatoes, kalamata olives, or roasted red peppers to the filling. Fresh basil or mint can replace parsley for different flavor profiles.