Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups with creamy feta, spinach, and herbs for easy entertaining.

# 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:

01 - Preheat oven to 375°F (190°C). Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup shape. Brush exposed edges with the remaining tablespoon of 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, approximately 2–3 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 approximately 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 8–10 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.

# Expert Tips:

01 -
  • Each crisp bakes into a golden, crunchy shell that holds a warm pocket of creamy feta and bright lemon, making them irresistible finger food.
  • They look fancy enough for a dinner party but come together in under 40 minutes with pantry-friendly ingredients.
  • The filling is endlessly adaptable—swap in sun-dried tomatoes, olives, or fresh dill depending on what you have on hand.
02 -
  • Squeeze as much liquid as possible from the cooked spinach, or the filling will make the wonton shells soggy and lose their crunch.
  • Pre-baking the empty shells for 5 minutes is essential—it sets the structure so they stay crisp once filled and baked again.
  • Taste the filling before you scoop it into the shells and adjust the salt, since feta can vary widely in saltiness.
03 -
  • Toast pine nuts in a dry skillet for 2 to 3 minutes until golden before sprinkling them on top—it deepens their flavor and adds a gorgeous crunch.
  • If your wonton wrappers are thin and tearing easily, press them gently into the muffin cups and work with slightly damp hands to keep them pliable.
  • For a make-ahead option, bake the empty shells a few hours in advance, store them at room temperature, and fill and bake them just before guests arrive.
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