Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups with spinach, feta, lemon and herbs for easy appetizers

# What You Need:

→ Wonton Shells

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

→ Filling

03 - 1 small shallot, finely chopped
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
08 - 1 teaspoon lemon zest
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill
11 - ¼ teaspoon freshly ground black pepper
12 - Pinch of fine sea salt
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

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

# Directions:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup shape. Brush exposed edges with remaining 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, approximately 2-3 minutes. Transfer spinach mixture to a paper-lined bowl and gently press 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 approximately 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 8-10 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 Suggestions:

01 -
  • Golden wonton cups bake up shatteringly crisp and hold their shape, even when filled.
  • The feta and spinach filling is creamy, bright with lemon, and aromatic with oregano and dill.
  • They come together in under 40 minutes and can be assembled ahead, then baked just before guests arrive.
  • Each bite-size crisp delivers bold Mediterranean flavor without any fork required.
02 -
  • Press the spinach well after wilting or the filling will turn soupy and make the wonton cups soft.
  • Pre-baking the empty shells keeps them crisp even after you add the moist filling.
  • Brush the wrapper edges with oil before the first bake so they turn golden and shatteringly crisp.
  • Let the crisps rest in the pan for a full 5 minutes or they may tear when you lift them out.
03 -
  • Use a small spoon or a piping bag to fill the cups neatly and avoid messy edges.
  • Toast pine nuts in a dry skillet for 2 minutes before sprinkling to bring out their buttery flavor.
  • Add a tiny drizzle of honey over the finished crisps for a sweet-savory surprise that guests will ask about.
  • If the wonton wrappers start to crack, brush them with a little more oil and handle gently.
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