Mediterranean Spinach Feta Crisps (Printable Version)

Golden wonton cups filled with creamy feta, wilted spinach, lemon zest, and herbs for savory Mediterranean bites.

# 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 - Fine sea salt to taste
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 prepared cup, smoothing the bottom and sides. Brush exposed edges with remaining olive oil.
03 - Bake empty shells for 5 minutes until they begin to turn golden and set. Remove from oven and 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 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until completely wilted. Cook until most moisture evaporates, about 2 to 3 minutes. Transfer to a paper-lined bowl and gently press 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 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.

# Expert Tips:

01 -
  • They look impressive but come together in less than forty minutes, perfect when you need something that feels special without the stress.
  • The crispy shell contrasts beautifully with the creamy, herb-flecked filling, giving you texture and flavor in every bite.
  • You can prep the filling a day ahead and just assemble and bake right before guests arrive.
  • They taste amazing warm or at room temperature, so no need to worry about perfect timing.
02 -
  • Press out as much moisture as possible from the cooked spinach, or your filling will turn the wonton shells soggy instead of crisp.
  • Par-baking the empty shells before filling them is essential, it sets the structure and prevents the bottoms from turning soft and doughy.
  • Taste the filling before spooning it into the shells, feta varies in saltiness, so adjust seasoning to your preference.
03 -
  • Use a pastry brush to coat the wonton wrappers evenly with olive oil, it prevents dry spots and ensures uniform browning.
  • If you don't have a mini muffin tin, you can bake the wonton wrappers in regular muffin cups, just trim the edges after baking to create smaller portions.
  • Toast your pine nuts in a dry skillet for a minute before sprinkling them on top, it deepens their flavor and adds a gorgeous aroma.
Go Back