Mediterranean Spinach and Feta Crisps

I was scrambling to throw together something impressive for a neighbor's potluck when I spotted half a bag of wonton wrappers shoved behind the frozen peas. I'd bought them weeks ago with vague plans for dumplings that never happened. On a hunch, I pressed a few into a muffin tin, tossed together some spinach and feta I had on hand, and baked them until they turned golden and fragile. When I pulled them out, the kitchen smelled like a Greek taverna, all lemon and herbs and warm, buttery pastry. Those little crisps were gone in minutes, and I've been making them ever since.

The first time I brought these to a book club meeting, someone asked if I'd ordered them from a caterer. I laughed and told her the truth: I'd made them while my coffee was brewing that morning. She didn't believe me until I walked her through it step by step. Now she texts me every time she's hosting, asking if I'm bringing "those spinach cup things." It's become our little tradition, and I always say yes.

Ingredients

• Wonton wrappers: These turn impossibly crisp in the oven and form perfect little edible cups. Keep them covered with a damp towel while you work so they don't dry out and crack.
• Extra-virgin olive oil: Brushing the wrappers with oil before baking gives them a golden, flaky finish and a subtle richness that complements the Mediterranean flavors.
• Shallot: Milder and sweeter than onion, it melts into the filling without overpowering the delicate feta and herbs.
• Garlic: Just two cloves add a warm, aromatic backbone. Don't skip the quick sauté, it mellows the sharpness and makes the whole filling smell incredible.
• Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by the pile in your skillet. Press out the moisture well or your filling will be soupy.
• Feta cheese: The salty, tangy heart of the filling. I like to use block feta and crumble it myself, it's creamier and less dry than pre-crumbled.
• Ricotta cheese: Optional, but it makes the filling extra luscious and helps bind everything together without weighing it down.
• Lemon zest: A teaspoon of zest brings brightness and cuts through the richness of the cheese. Use a microplane and avoid the bitter white pith.
• Dried oregano and dill: These are the flavors that instantly say Mediterranean. If you have fresh dill, use it, the flavor is more delicate and grassy.
• Black pepper and sea salt: Taste the filling before you fill the shells. Feta is salty, so you might need just a pinch of salt.
• Fresh parsley: A tablespoon of chopped parsley adds color and a fresh, green note that balances the richness.
• Sesame seeds or toasted pine nuts: A sprinkle on top adds crunch and makes them look polished. I toast pine nuts in a dry skillet for a minute until they're golden and fragrant.
• Smoked paprika: Just a pinch for color and a hint of smokiness. It's optional, but it makes them look even more irresistible.

Instructions

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Prep the muffin tin:

Preheat your oven to 375°F and brush each cup of a 24-cup mini muffin tin with olive oil. This keeps the wrappers from sticking and helps them crisp up beautifully.

Form the wonton cups:

Press one wonton wrapper into each cup, smoothing it gently against the bottom and sides. Brush the exposed edges with a little more oil so they turn golden and crisp, not pale and chewy.

Par-bake the shells:

Slide the tin into the oven and bake for 5 minutes, just until the wrappers start to set and turn faintly golden. Let them cool for a minute while you make the filling.

Sauté the aromatics:

Warm a teaspoon of olive oil in a medium skillet over medium heat. Add the chopped shallot and cook for about 2 minutes until it's soft and translucent, then stir in the garlic and let it sizzle for 30 seconds until it smells amazing.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring as it shrinks down. Cook for 2 to 3 minutes until all the moisture evaporates and the pan looks almost dry, then transfer the spinach to a paper-lined bowl and press gently to squeeze out any remaining liquid.

Mix the filling:

In a mixing bowl, combine the cooled spinach, crumbled feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir everything together until it's evenly mixed and creamy.

Fill the cups:

Spoon a heaping teaspoon of the spinach-feta mixture into each par-baked shell, mounding it slightly. Don't overfill or it will spill over the edges as it bakes.

Bake until golden:

Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges are deep golden and the filling is hot and set. The kitchen will smell like a sun-drenched Greek island.

Cool and release:

Let the crisps cool in the pan for 5 minutes, they'll firm up and release more easily. Carefully lift them out and transfer to a wire rack to cool slightly before serving.

Garnish and serve:

Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you like. Serve them warm or at room temperature.

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One evening, I made a double batch for a friend's housewarming and forgot to label them. By the time I arrived, half the guests were vegetarian and the other half were gluten-free, and I realized these were the only thing everyone could eat. They disappeared so fast I barely got one myself. My friend still talks about how those little spinach cups saved the party, and honestly, I think she's right.

Make-Ahead Magic

You can make the spinach-feta filling up to a day ahead and store it covered in the fridge. When you're ready to serve, just fill the par-baked shells and bake them fresh. I've even assembled the whole thing a few hours in advance and kept them in the fridge, then popped them in the oven right before guests arrived. They come out just as crisp and golden, and you get to spend more time with people instead of standing in the kitchen.

Swaps and Twists

If you can't find wonton wrappers, cut phyllo dough into 2½-inch squares and layer two or three pieces in each muffin cup for a flakier, more delicate shell. For a richer filling, stir in a tablespoon of cream cheese along with the ricotta. I've also added chopped sun-dried tomatoes and kalamata olives for a briny, savory punch that makes them taste even more like the Mediterranean coast.

Serving Suggestions

These crisps are perfect on a platter with hummus, tzatziki, and a pile of fresh vegetables. I like to serve them alongside grilled lamb skewers or roasted chicken for a full Mediterranean spread. They're elegant enough for a cocktail party but casual enough for a weeknight dinner with friends.

• Pair them with a crisp white wine like Sauvignon Blanc or a light rosé.
• Arrange them on a bed of arugula with lemon wedges for a beautiful presentation.
• Serve them warm from the oven or at room temperature, they're delicious either way.

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These little crisps have become my go-to when I want to impress without the stress. They're proof that something simple, made with good ingredients and a little care, can feel like a celebration.

Frequently Asked Questions

→ Can I make these crisps ahead of time?

The spinach and feta filling can be prepared up to 1 day ahead and stored covered in the refrigerator. Fill the wonton shells just before baking for best results. Baked crisps are best served fresh but can be stored in an airtight container for up to 2 days and reheated in a 350°F oven for 3-5 minutes.

→ What can I substitute for wonton wrappers?

Phyllo dough is an excellent substitute. Cut phyllo sheets into 2½-inch squares and layer 2-3 squares per cup, brushing each layer with olive oil. The result will be even flakier and more delicate than wonton wrappers.

→ How do I prevent the filling from becoming watery?

After wilting the spinach, transfer it to a paper towel-lined bowl and press gently to remove excess moisture. This step is crucial to prevent soggy crisps. Ensure you cook the spinach until most liquid evaporates before draining.

→ Can I freeze these spinach and feta crisps?

Yes, freeze unbaked filled cups on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Bake directly from frozen at 375°F for 12-15 minutes. Fully baked crisps can also be frozen and reheated, though the texture may be slightly less crispy.

→ What variations can I add to the filling?

Enhance the Mediterranean flavors by adding chopped sun-dried tomatoes, kalamata olives, or artichoke hearts to the filling. A pinch of red pepper flakes adds heat, while crumbled goat cheese can replace some of the feta for a tangier profile.

→ Are these crisps suitable for vegetarians?

Yes, these appetizers are completely vegetarian. They contain dairy (feta and ricotta cheese) but no meat or fish. For a vegan version, substitute the cheeses with cashew-based alternatives and nutritional yeast for a savory flavor.