Mediterranean Spinach Feta Crisps

My neighbor handed me a tray of these at a backyard gathering, and I stood there eating five before I even realized I'd left the conversation. The combination of crisp golden wonton and that tangy feta-spinach filling was so unexpectedly satisfying that I asked for the recipe on the spot. She laughed and said they were her emergency appetizer, the kind you make when you need to impress without spending an hour in the kitchen. I've been making them ever since, tweaking the herbs and adding a little lemon zest to brighten everything up.

I first made these for a book club meeting where everyone else brought store-bought crackers and cheese. When I set the tray down, the room went quiet for a moment, then suddenly everyone was reaching for seconds. One friend asked if I'd trained as a caterer, which made me laugh because I'd been rushing around my kitchen 20 minutes earlier, frantically pressing wonton wrappers into a muffin tin. That night taught me that a little crunch and a lot of feta can make you look like a culinary genius.

Ingredients

• Wonton wrappers: These thin sheets crisp up beautifully in the oven and form the perfect edible cup, look for them in the refrigerated section near tofu.
• Extra-virgin olive oil: Brushing the wrappers with good olive oil ensures they turn golden and develop that irresistible crunch without tasting greasy.
• Shallot: Milder and slightly sweeter than onion, shallots add a delicate aromatic base that wont overpower the feta.
• Garlic: Just two cloves, minced fine, release their fragrance in seconds and deepen the savory notes of the filling.
• Fresh baby spinach: It wilts down to almost nothing, so dont be alarmed by the big pile, and chopping it roughly helps it blend smoothly with the cheese.
• Feta cheese: The salty, tangy backbone of the filling, crumbled feta brings that unmistakable Mediterranean punch.
• Ricotta cheese: Optional but wonderful, a couple tablespoons add a creamy, cloud-like texture that balances the sharpness of the feta.
• Lemon zest: A teaspoon of fresh zest brightens the entire filling and cuts through the richness, making each bite feel lighter.
• Dried oregano: This herb is the soul of Mediterranean cooking, lending an earthy, slightly peppery warmth.
• Dried dill: It brings a hint of sweetness and a whisper of anise, if you have fresh dill, use twice as much and chop it fine.
• Black pepper and sea salt: Freshly ground pepper adds a gentle heat, and a pinch of salt ties everything together without overwhelming the feta.
• Fresh parsley: Finely chopped parsley adds a pop of color and a clean, grassy note that keeps the filling from feeling too heavy.
• Sesame seeds or toasted pine nuts: A small sprinkle on top adds texture and a nutty finish, plus they look beautiful on a platter.
• Smoked paprika: Just a pinch dusted over the finished crisps gives a subtle smoky depth and a hint of color.

Instructions

Prep the Tin:

Preheat your oven to 375°F and lightly brush each cup of a 24-cup mini muffin tin with olive oil. This step prevents sticking and helps the wrappers crisp evenly.

Shape the Cups:

Press one wonton wrapper into each cup, smoothing the bottom and sides so they form neat little vessels. Brush the exposed edges with a bit more olive oil to encourage golden browning.

Par-Bake the Shells:

Slide the tin into the oven and bake the empty shells for 5 minutes, just until they start to set and turn pale gold. 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 it softens and turns translucent. Toss in the minced garlic and stir for 30 seconds, just until it releases its fragrance.

Wilt the Spinach:

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

Mix the Filling:

In a mixing bowl, combine the cooled 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 them almost to the top. Press down gently to compact the filling slightly.

Bake Until Golden:

Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges turn a deep golden brown and the filling is heated through. The tops should look set and slightly toasted.

Cool in the Pan:

Remove the tin from the oven and let the crisps cool in the pan for 5 minutes, this helps them firm up so they lift out easily. Carefully transfer them to a wire rack to cool just a bit more.

Garnish and Serve:

Just before serving, sprinkle the crisps with sesame seeds or toasted pine nuts and a pinch of smoked paprika. Arrange them on a platter and watch them disappear.

Save

I brought a batch of these to a potluck where everyone else had made casseroles and desserts, and by the end of the night, my tray was empty while other dishes still had leftovers. A friend pulled me aside and said she loved that they felt special but werent intimidating to eat, just pick one up and enjoy. That comment stuck with me because its exactly what I want from an appetizer, something that makes people feel welcomed and indulged at the same time.

Make-Ahead Magic

The spinach-feta filling can be prepared up to a day in advance and stored covered in the refrigerator, which makes party prep so much easier. When youre ready to serve, just press the wonton wrappers into the tin, par-bake them, and spoon in the chilled filling before the final bake. I've even assembled the filled cups an hour ahead and kept them loosely covered at room temperature, then popped them in the oven right before guests arrived. The key is to bake them close to serving time so they stay crisp and warm, but having the filling ready means you can pull off that fresh-from-the-oven magic without the stress.

Swap and Personalize

If you cant find wonton wrappers, phyllo dough cut into 2 and a half inch squares works beautifully, just brush each layer with olive oil and press two or three squares into each cup for extra flakiness. You can also play with the filling by adding chopped sun-dried tomatoes, kalamata olives, or even a spoonful of pesto for a different flavor profile. I once stirred in a handful of roasted red peppers because thats what I had in the fridge, and they added a sweet, smoky note that everyone loved. The beauty of this recipe is that its a flexible template, so trust your taste and use what makes you excited to cook.

Serving Suggestions

These crisps are perfect on their own, but they also pair wonderfully with a drizzle of balsamic glaze or a small dollop of tzatziki on the side. I like to arrange them on a large white platter with a few lemon wedges and fresh herb sprigs scattered around for color, it makes the whole spread feel festive without any extra work. Theyre just as delicious at room temperature as they are warm, so you can bake them an hour before guests arrive and let them sit on the counter while you finish other tasks.

• Serve alongside a crisp white wine or sparkling water with lemon for a refreshing contrast.
• Pair with a simple cucumber and tomato salad to round out a Mediterranean appetizer spread.
• Offer a small bowl of extra lemon zest or flaky sea salt on the side so guests can customize their own bites.

Save

Every time I make these, I remember that potluck night and how something so simple can create a little moment of joy. Theyre proof that you dont need fancy techniques or hard-to-find ingredients to make people feel special, just good flavors and a bit of care.

Recipe Questions & Answers

→ Can I make these spinach feta crisps ahead of time?

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

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Simply press into muffin tins and adjust baking time as needed.

→ How do I prevent soggy wonton cups?

Pre-bake the empty shells for 5 minutes until set, then cool slightly before filling. Always drain the wilted spinach thoroughly by pressing with paper towels.

→ Can I freeze these Mediterranean crisps?

Baked crisps freeze well for up to 2 months. Reheat in a 350°F oven for 5-7 minutes to restore crispness before serving.

→ What variations work well with this filling?

Add chopped sun-dried tomatoes, kalamata olives, or artichoke hearts to the spinach mixture. Try fresh basil instead of dill for a different herbal profile.