Mediterranean Spinach and Feta Crisps

Last spring, I was scrambling to put together something impressive for a neighborhood potluck, and all I had were wonton wrappers left over from a failed dumpling experiment and a block of feta. I threw spinach, lemon zest, and whatever herbs I could find into a bowl, pressed the wrappers into a muffin tin, and crossed my fingers. The smell that came out of the oven—crisp, herbaceous, unmistakably Mediterranean—made me forget I'd been improvising. They vanished in minutes, and three neighbors asked for the recipe before I'd even tried one myself.

I started making these for book club nights, where everyone brings something small and shareable. One evening, a friend who swore she didn't like feta tried one and paused mid-conversation to ask what was in it. When I told her, she laughed and said the lemon zest and oregano must have disguised it because she'd just eaten three. Now she requests them every time we meet, and I've learned to double the batch.

Ingredients

• Wonton wrappers: These thin wheat squares crisp up beautifully in the oven and form sturdy little cups that hold the filling without getting soggy.
• Extra-virgin olive oil: Brushing the wrappers with olive oil before and after shaping helps them turn golden and adds a hint of fruity richness.
• Shallot: Finely chopped shallot brings a sweet, mild onion flavor that melts into the filling without overpowering the herbs.
• Garlic: Two cloves, minced and sautéed just until fragrant, give the spinach mixture a warm, savory backbone.
• Fresh baby spinach: Roughly chopped and wilted down, spinach adds earthy flavor and a pop of green color to every bite.
• Feta cheese: Crumbled feta is the star here, delivering salty, tangy creaminess that binds the filling together.
• Ricotta cheese: Optional but worthwhile, ricotta smooths out the texture and makes the filling extra luscious.
• Lemon zest: A teaspoon of zest brightens the whole dish, cutting through the richness with a burst of citrus.
• Dried oregano: This classic Mediterranean herb adds a woodsy, slightly floral note that pairs perfectly with feta.
• Dried dill: Dill brings a delicate, grassy flavor that complements the spinach and lemon beautifully.
• Black pepper: Freshly ground pepper adds a gentle kick and rounds out the savory elements.
• Sea salt: A pinch is usually enough since feta is already salty, but taste the filling before baking.
• Fresh parsley: Finely chopped parsley adds a burst of fresh, grassy flavor and a bit of color contrast.
• Sesame seeds or toasted pine nuts: Optional garnish that adds a nutty crunch and makes the crisps look polished.
• Smoked paprika: A pinch sprinkled on top adds a subtle smoky finish and a pop of red.

Instructions

Prep the tin and preheat:

Set your oven to 375°F and lightly brush each cup of a 24-cup mini muffin tin with olive oil so the wrappers release easily after baking. The oil also helps the wrappers crisp up instead of sticking.

Form the wonton cups:

Press one wonton wrapper into each cup, smoothing the bottom and sides to form a little bowl, then brush the exposed edges with more olive oil. This step ensures even browning and a sturdy shell.

Pre-bake the shells:

Bake the empty shells for 5 minutes until they just start to turn golden and hold their shape. This prevents them from getting soggy once you add the filling.

Sauté the aromatics:

Warm a teaspoon of olive oil in a medium skillet over medium heat, add the shallot, and cook for 2 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until it smells amazing.

Wilt the spinach:

Add the chopped spinach in batches, stirring until it wilts down completely, then cook for 2 to 3 minutes until most of the moisture evaporates. Transfer the mixture to a paper-lined bowl and press gently to squeeze out excess liquid, then let it cool for a couple of minutes.

Mix the filling:

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

Fill the shells:

Spoon about a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton cup, filling almost to the top. Don't overfill or the filling might spill over.

Bake until golden:

Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges are deeply golden and the filling is heated through and set. Keep an eye on them so the edges don't burn.

Cool and transfer:

Remove the pan from the oven and let the crisps cool in the tin for 5 minutes to firm up. Carefully lift each one out and transfer to a wire rack to cool slightly before serving.

Garnish and serve:

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

Save

One Saturday, I made these for a casual lunch with my sister, and we ended up eating them straight off the cooling rack, standing in the kitchen. She said the lemon zest made them taste like summer on the coast, even though it was the middle of winter. We polished off a dozen between us before we even plated the rest, laughing about how something so simple could feel so special.

How to Store and Reheat

Once the crisps have cooled completely, store them in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 350°F oven for about 5 minutes until the shells crisp up again. Microwaving will make them soggy, so the oven is your best bet. You can also prepare the spinach filling a day ahead and keep it covered in the fridge, then fill and bake the shells right before serving.

Variations to Try

If you want a bit more tang, fold in a tablespoon of chopped sun-dried tomatoes or a handful of chopped kalamata olives. For a richer filling, swap the ricotta for cream cheese or mascarpone. You can also use phyllo dough cut into small squares instead of wonton wrappers for a lighter, flakier texture. Fresh dill instead of dried makes the filling taste brighter and more vibrant, especially in the spring.

Serving Suggestions

These crisps shine as an appetizer at dinner parties, but they're also great for brunch spreads or afternoon snacks. Serve them on a platter with a drizzle of balsamic glaze or a side of tzatziki for dipping. They pair beautifully with a crisp white wine or sparkling water with lemon.

• Arrange them on a wooden board with olives, cherry tomatoes, and hummus for a Mediterranean snack platter.
• Pack them in a lunchbox for a portable, protein-packed bite that travels well.
• Serve alongside a simple arugula salad dressed with lemon and olive oil for a light, elegant meal.

Save

Every time I pull a tray of these from the oven, the kitchen smells like a sunlit taverna, and I remember why simple, honest ingredients always win. Make a batch, share them with someone you love, and watch them disappear.

Recipe FAQ

→ Can I prepare these ahead of time?

Yes. The spinach-feta mixture can be made up to 1 day ahead and stored covered in the refrigerator. Pre-bake the wonton shells earlier in the day, then fill and finish baking shortly before serving for the crispest texture.

→ What can I substitute for wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully. You can also use mini phyllo shells from the freezer section for an even quicker option, though they may need less baking time.

→ How do I prevent soggy bottoms?

Pre-bake the empty wonton cups for 5 minutes until just set and beginning to golden. Also, squeeze the cooked spinach gently to remove excess moisture before mixing with the cheese filling.

→ Can I make these dairy-free?

Substitute the feta and ricotta with dairy-free alternatives or use a mixture of almond-based cheese and nutritional yeast. The flavor profile will change slightly but will still be delicious.

→ How should I store leftovers?

Store cooled crisps in an airtight container in the refrigerator for up to 2 days. To recrisp, place them in a 350°F oven for 3–5 minutes. They're best served fresh but reheat reasonably well.

→ What other garnishes work well?

Try crumbled roasted red peppers, chopped kalamata olives, or a drizzle of honey for sweet-savory contrast. Fresh basil or mint leaves add bright color and complement the Mediterranean flavors.