Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups filled with creamy feta, spinach, lemon zest, and herbs for the perfect party appetizer.

# Required Ingredients:

→ 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 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon dried dill
11 - 0.25 teaspoon freshly ground black pepper
12 - Fine sea salt to taste
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts, optional
15 - Smoked paprika, pinch, optional

# Preparation Steps:

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

# Expert Suggestions:

01 -
  • Each crisp bakes into a golden cup with a satisfying crunch that holds creamy, herb-flecked filling without any sogginess.
  • The combination of feta, lemon zest, and fresh herbs delivers bold Mediterranean flavor in every single bite.
  • They look impressively elegant but come together in under 40 minutes with ingredients you probably already have.
  • You can prep the filling a day ahead and assemble them right before guests arrive.
02 -
  • Always press the spinach firmly to remove as much liquid as possible, or your filling will turn soggy and the wonton shells won't stay crisp.
  • Par-baking the empty shells for 5 minutes before filling them is the secret to getting perfectly golden, sturdy cups that hold their shape.
  • Taste the filling before you spoon it into the shells and adjust the salt, since feta varies in saltiness from brand to brand.
03 -
  • Use a pastry brush to coat each wonton wrapper evenly with olive oil so every edge crisps up golden and doesn't burn.
  • If your mini muffin tin doesn't have 24 cups, bake in batches and keep the remaining wrappers covered with a damp towel so they don't dry out.
  • Let the crisps cool in the pan for the full 5 minutes before transferring them, or the delicate shells may crack or stick to the tin.
Go Back