Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups filled with creamy feta, 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 for extra creaminess
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill or 1 teaspoon minced fresh dill
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of fine sea salt, adjust 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 Steps:

01 - Preheat oven to 375°F. 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. 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 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.

# Expert Suggestions:

01 -
  • Each crisp delivers restaurant-level sophistication with ingredients you probably already have on hand.
  • The filling can be prepped a full day ahead, so hosting feels effortless instead of frantic.
  • Wonton wrappers bake into golden cups in minutes, no phyllo-wrestling required.
  • They taste incredible warm or at room temperature, giving you flexibility when guests arrive early or late.
02 -
  • Drain the spinach thoroughly or the filling will turn watery and make the wonton cups soggy—I learned this after my first batch turned to mush.
  • Par-baking the shells ensures they stay crisp even after you add the moist filling and bake again.
  • Don't overfill the cups or the mixture will spill over and glue them to the pan.
03 -
  • Press the cooled spinach between layers of paper towel with the back of a spoon to remove every last drop of moisture—this single step prevents soggy shells.
  • Use a small cookie scoop to portion the filling evenly and quickly, keeping every crisp consistent in size and bake time.
  • If the wonton edges brown too fast, tent the tin loosely with foil for the final few minutes of baking.
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