Mediterranean Spinach Feta Crisps

My neighbor showed up at my door with a tray of these one Thursday evening, still warm from her oven. I ate three before she even finished explaining what was in them. The crisp wonton gave way to warm, tangy feta and bright lemon, and I knew I had to learn how to make them myself. By the weekend, I'd already bought wonton wrappers and was filling my own mini muffin tin.

I brought a platter of these to a potluck last spring, and they vanished before the main course even hit the table. One friend grabbed two at once and asked if I'd cater her book club. Another scribbled down the ingredient list on a napkin. Watching people reach for seconds made me realize how much joy a simple, well-executed appetizer can bring to a gathering.

Ingredients

• Wonton wrappers: These thin 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 good olive oil ensures golden, crisp edges and adds a subtle fruity note that complements the Mediterranean flavors.
• Shallot: Milder and sweeter than onion, shallots melt into the filling and provide a gentle aromatic base without overpowering the delicate feta.
• Garlic: Just two cloves, minced fine, release their fragrance in seconds and weave savory warmth throughout the spinach.
• Fresh baby spinach: It wilts down quickly and brings earthy green flavor, vitamins, and a bit of moisture that binds the filling together.
• Feta cheese: The star of the filling, feta delivers tangy, salty creaminess that balances the lemon and herbs perfectly.
• Ricotta cheese: Optional but worth it, ricotta smooths out the filling and makes each bite extra luscious.
• Lemon zest: Bright citrus zest cuts through the richness and wakes up every other flavor in the mix.
• Dried oregano: Classic Mediterranean herb that adds a hint of earthiness and pairs naturally with feta and lemon.
• Dried dill: Dill brings a subtle anise note that feels fresh and light, if you have fresh dill, use twice as much for brighter flavor.
• Freshly ground black pepper: A little heat and spice to round out the savory profile.
• Fine sea salt: Feta is already salty, so taste your filling first and add just a pinch if needed.
• Fresh parsley: Chopped parsley adds color, freshness, and a gentle herbal finish.
• Sesame seeds or toasted pine nuts: Optional garnish that adds a nutty crunch and makes the crisps look polished and elegant.
• Smoked paprika: A tiny pinch dusted on top brings a whisper of smokiness and a pop of color.

Instructions

Preheat and Prep the Tin:

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

Form the Wonton Cups:

Press one wonton wrapper into each cup, smoothing the bottom and sides so it forms a little bowl. Brush the exposed edges with the remaining olive oil to encourage golden browning.

Par-Bake the Shells:

Slide the tin into the oven and bake for 5 minutes, just until the wrappers begin to turn golden and hold their shape. Pull them out and let them cool slightly while you make the filling.

Sauté the Aromatics:

Warm a teaspoon of olive oil in a medium skillet over medium heat, then add the chopped shallot and cook for 2 minutes until soft and translucent. Toss in the minced garlic and stir for 30 seconds until fragrant.

Wilt the Spinach:

Add the chopped spinach in handfuls, stirring as it wilts down. Cook for 2 to 3 minutes until most of the moisture evaporates, then transfer to a paper-lined bowl and press gently to remove excess liquid.

Mix the Filling:

Let the spinach cool for a couple of minutes, then combine it in a bowl with the feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until everything is evenly distributed and creamy.

Fill the Cups:

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

Bake Until Golden:

Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges turn golden and the filling is heated through and set. The edges should be crisp and the filling should look slightly puffed.

Cool and Transfer:

Let the crisps cool in the pan for 5 minutes so they firm up, then carefully lift them out and place on a wire rack. They'll finish crisping as they cool.

Garnish and Serve:

Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika for color and crunch. Serve warm or at room temperature.

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The first time I served these at a family dinner, my aunt asked for the recipe before dessert was even on the table. She said they reminded her of the little pies her grandmother used to make, but lighter and easier. That comparison meant the world to me, knowing a simple appetizer could spark a memory and connect generations around the same table.

Making Ahead and Storage

You can prepare the spinach-feta filling up to a day in advance and store it covered in the fridge. When you're ready to serve, just par-bake the wonton shells, fill them, and pop them in the oven. Baked crisps can be stored in an airtight container in the fridge for up to two days, reheat them in a 350°F oven for a few minutes to restore their crispness. Freezing them unbaked works too, arrange filled cups on a tray, freeze until solid, then transfer to a freezer bag and bake from frozen, adding a couple of extra minutes to the baking time.

Flavor Variations

If you want a bit more richness, stir in a handful of chopped sun-dried tomatoes or kalamata olives to the filling. A pinch of red pepper flakes adds a gentle kick that plays nicely with the lemon and feta. For a creamier texture, increase the ricotta to a quarter cup or substitute cream cheese for the ricotta. Fresh herbs like mint or basil can replace the dill for a different aromatic profile, and swapping feta for goat cheese creates a tangier, smoother filling.

Serving Suggestions

These crisps shine on a party platter alongside hummus, tzatziki, and fresh vegetables. They're elegant enough for a cocktail hour but casual enough for a weeknight snack. I like to serve them with a chilled glass of white wine or sparkling water with lemon.

• Arrange them on a wooden board with olives, cherry tomatoes, and cucumber slices for a Mediterranean spread.
• Pair with a light soup or salad for a simple lunch that feels special.
• Garnish with microgreens or edible flowers for an extra-fancy presentation at bridal showers or holiday gatherings.

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Once you've made these a few times, you'll find yourself reaching for wonton wrappers every time you need a quick, impressive appetizer. They've become my go-to for last-minute gatherings, and I hope they bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes! Prepare the spinach-feta filling up to 1 day in advance and store covered in the refrigerator. Fill the wonton cups and bake just before serving for the crispest texture.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as an alternative. You can also try mini tart shells or even thinly sliced puff pastry for a richer variation.

→ How do I prevent soggy bottoms?

After wilting the spinach, transfer it to a paper towel-lined bowl and gently press to remove excess moisture. This crucial step keeps the filling creamy without making the wonton shells soggy during baking.

→ Can I freeze these crisps?

You can freeze the assembled, unbaked crisps for up to 2 weeks. Thaw in the refrigerator overnight, then bake as directed. For best results, bake fresh whenever possible.

→ What other garnishes work well?

Beyond sesame seeds and pine nuts, try topping with crumbled additional feta, chopped kalamata olives, sun-dried tomatoes, or a drizzle of honey for a sweet-savory finish.

→ How do I store leftovers?

Store cooled crisps in an airtight container in the refrigerator for up to 2 days. Re-crisp them in a 350°F oven for 5-7 minutes before serving to restore the crunchy texture.