Mediterranean Spinach and Feta Crisps (Printable Version)

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

# What You'll 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
08 - 1 teaspoon lemon zest
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill or 1 teaspoon minced fresh 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

# How to Make It:

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 to form a shell. 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 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 Advice:

01 -
  • Each bite delivers a satisfying crunch followed by creamy, tangy feta and bright lemon that wakes up your taste buds.
  • They look impressively fancy but come together in under 40 minutes, which means you can make them right before guests arrive.
  • The filling is endlessly adaptable, so you can fold in sun-dried tomatoes, olives, or even a pinch of chili flakes without rewriting the whole recipe.
02 -
  • Press the spinach firmly to remove excess moisture, or your filling will turn the crisp shells soggy and they won't hold their shape.
  • Par-baking the empty wonton cups is essential; it sets the structure so the shells stay crisp even after you add the wet filling.
  • Don't skip letting the filled crisps rest in the pan for 5 minutes, because they're fragile when hot and will break if you try to remove them too soon.
03 -
  • Use a pastry brush to apply the olive oil evenly, and don't skip brushing the edges, because that's what turns them golden and crisp.
  • Let the wonton wrappers come to room temperature for 10 minutes before handling, or they'll tear and crack as you press them into the tin.
  • Taste the filling before you spoon it into the shells, because feta varies in saltiness and you may need to adjust the seasoning.
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