Mediterranean Spinach and Feta Crisps (Print Version)

Golden wonton cups with creamy feta, spinach, lemon zest, and herbs. Perfect Mediterranean party appetizer.

# 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
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.
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 for 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, about 2 to 3 minutes. Transfer spinach mixture to a paper-lined bowl and press gently 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 about 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 to 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.

# Additional Tips::

01 -
  • They look like you spent hours, but you can have them in the oven in under 20 minutes.
  • The contrast between the crisp, flaky shell and the creamy, tangy filling is completely addictive.
  • You can prep the spinach mixture a day ahead and fill the cups right before guests arrive.
  • They're just as good at room temperature, so no stress if they sit out for a bit.
02 -
  • Press the spinach firmly after wilting it, or the filling will be watery and the shells will get soggy.
  • Par-baking the wonton shells first keeps them crisp even after you add the moist filling.
  • Don't skip the cooling time in the pan, the crisps are delicate when hot and will break if you try to remove them too soon.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, shaking the pan constantly, until they're golden and fragrant. It only takes a minute, but it makes a huge difference.
  • If you have leftover filling, spread it on toasted baguette slices or use it as a topping for grilled chicken.
  • For extra crunch, brush the baked shells with a tiny bit of melted butter mixed with garlic powder right before serving.
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