Mediterranean Spinach Feta Crisps (Printable)

Golden wonton cups filled with creamy feta, spinach, and herbs for savory Mediterranean appetizer 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 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill or 1 teaspoon minced fresh dill
11 - ¼ 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 shape. Brush exposed edges with the remaining 1 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, approximately 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 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 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 bite delivers a satisfying crunch followed by creamy, herb-flecked filling that tastes far fancier than the effort required.
  • They come together in under 40 minutes, yet guests always assume you spent hours preparing them.
  • The filling is endlessly adaptable, so you can toss in sun-dried tomatoes, olives, or whatever Mediterranean ingredients you have on hand.
  • Theyre just as good at room temperature, which means you can bake them ahead and actually enjoy your own party.
02 -
  • Dont skip draining the spinach after wilting it, excess moisture will make the filling soggy and cause the wonton cups to lose their crunch.
  • Par-baking the shells before filling them is essential, it sets the structure so the cups hold their shape and stay crisp even after the filling goes in.
  • If your feta is especially salty, taste the filling before adding any extra salt, you can always adjust at the end but you cant take it back.
  • Let the filled crisps cool for a few minutes in the pan, they firm up as they rest and are much easier to remove without tearing.
03 -
  • Use a pastry brush to apply olive oil evenly to the wonton edges, it ensures consistent browning and prevents any dry, pale spots.
  • If your muffin tin cups are slightly larger, press the wrappers gently up the sides and trim any excess with kitchen shears before baking.
  • For extra richness, stir a tablespoon of cream cheese into the filling along with the ricotta, it makes the texture even more luscious.
  • Toast your pine nuts in a dry skillet for a minute before sprinkling them on top, the nutty aroma takes the garnish to another level.
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