Mediterranean Spinach and Feta Crisps

A platter of these disappeared in under four minutes at a potluck last spring, and I stood there holding an empty tray, stunned. One guest circled back three times just to confirm they were really gone. The crisp wonton shells shatter perfectly under your teeth, giving way to warm, creamy feta and garlic-kissed spinach that tastes like the Greek islands decided to throw a party in your mouth. I've been making them ever since for every gathering that needs something a little more interesting than chips and dip.

The first batch I ever made was for a book club meeting, and I was so nervous about the wonton edges burning that I checked the oven every ninety seconds. My friend Carla watched me hover and finally told me to sit down and trust the timer. She was right, they came out perfect, golden and puffy, and two people asked for the recipe before we even started discussing the book. Now I make a double batch whenever I know I'm feeding a crowd, because singles always vanish too fast.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in a hot oven and form sturdy little cups that hold the filling without getting soggy.
• Extra-virgin olive oil: Brushing the wrappers with good olive oil before baking gives them a rich, golden finish and keeps them from sticking to the tin.
• Shallot: Milder and sweeter than onion, it melts into the spinach and adds a delicate aromatic backbone without overpowering the feta.
• Garlic: Two cloves are just enough to perfume the filling without making it sharp or harsh.
• Fresh baby spinach: It wilts down dramatically, so six ounces looks like a mountain at first but cooks into just the right amount of tender greens.
• Feta cheese: The salty, tangy star of the show, crumbled feta brings that unmistakable Mediterranean punch to every bite.
• Ricotta cheese: Optional, but it softens the filling and makes it a little creamier and more cohesive.
• Lemon zest: One teaspoon is all you need to brighten the whole filling and balance the richness of the cheese.
• Dried oregano and dill: These herbs bring the classic Greek flavor profile, but fresh dill works beautifully if you have it on hand.
• Black pepper and sea salt: Season carefully since feta is already quite salty, taste the filling before adding more.
• Fresh parsley: A tablespoon of chopped parsley adds a pop of color and a fresh, grassy note that lifts the whole filling.
• Sesame seeds or toasted pine nuts: A final sprinkle adds a nutty crunch and makes the crisps look polished and professional.
• Smoked paprika: Just a pinch on top adds a subtle smoky warmth and a beautiful russet color.

Instructions

Prep your pan:

Preheat your oven to 375°F and use a pastry brush to coat each cup of a mini muffin tin with olive oil. This keeps the wonton wrappers from sticking and helps them crisp up evenly.

Form the shells:

Press one wonton wrapper gently into each cup, smoothing the bottom and coaxing the sides up to form a little bowl. Brush the exposed edges with more olive oil so they turn golden and crunchy.

Pre-bake the shells:

Slide the tin into the oven and bake for five minutes, just until the wrappers start to set and turn pale gold. Pull them out and let them cool slightly while you make the filling.

Sauté the aromatics:

Warm a teaspoon of olive oil in a skillet over medium heat, add the shallot, and cook for two minutes until it turns translucent and soft. Toss in the garlic and stir for thirty seconds until your kitchen smells amazing.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring as it wilts down into the pan. Keep cooking for two to three minutes until most of the moisture evaporates, then transfer it to a paper-lined bowl and press gently to squeeze out any extra liquid.

Mix the filling:

In a bowl, combine the cooled spinach, crumbled feta, ricotta if using, lemon zest, oregano, dill, black pepper, a pinch of salt, and parsley. Stir everything together until it looks evenly distributed and creamy.

Fill the shells:

Spoon a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton cup, mounding it slightly but not overflowing. The filling will settle as it bakes.

Bake until golden:

Return the filled tin to the oven and bake for eight to ten minutes, until the wrapper edges are deeply golden and the filling is hot and just beginning to set. Watch the edges closely in the last two minutes.

Cool and release:

Let the crisps cool in the pan for five minutes so they firm up and release cleanly. Use a small offset spatula or butter knife to lift them out gently onto a wire rack.

Garnish and serve:

Just before serving, sprinkle the tops with sesame seeds or toasted pine nuts and a light dusting of smoked paprika. Serve them warm or at room temperature.

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One evening I made these for a neighbor who had just moved in, and she texted me two hours later asking if I could teach her how to make them because her kids had already requested them for her next dinner party. It felt good to share something that simple and that crowd-pleasing. Food like this has a way of breaking the ice and turning strangers into friends faster than any conversation starter ever could.

Make-Ahead Magic

The spinach-feta filling can be made up to a day ahead and stored in an airtight container in the fridge. When you are ready to serve, just bring it to room temperature for ten minutes, fill the pre-baked shells, and pop them in the oven. This trick has saved me more than once when I needed appetizers ready fast. You can even bake the empty wonton shells a few hours early and leave them uncovered on the counter, they stay crisp as long as you don't stack them or cover them with plastic.

Swap and Substitute

If you can't find wonton wrappers, cut phyllo dough into two-and-a-half-inch squares and layer two pieces per cup, brushing each with olive oil. The phyllo will shatter even more dramatically and give you an extra-flaky texture. You can also fold in a tablespoon of chopped sun-dried tomatoes or a few minced kalamata olives to the filling for a briny, tangy twist. Fresh dill is better than dried if you have it, use a full teaspoon and chop it fine so it distributes evenly.

Serving and Storage

These crisps are best served warm or at room temperature within two hours of baking. If you need to reheat leftovers, spread them on a baking sheet and warm them in a 350°F oven for about five minutes, just until the shells crisp up again. They will lose some of their crunch if stored overnight, but the flavor is still great. I've also frozen the baked crisps in a single layer on a sheet pan, then transferred them to a freezer bag once solid, they reheat from frozen in about ten minutes.

• Arrange them on a platter with lemon wedges and sprigs of fresh dill for a restaurant-worthy presentation.
• Pair them with a crisp white wine or a sparkling rosé to balance the salty, creamy filling.
• Double the batch if you are feeding more than ten people, they disappear faster than you think.

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Every time I pull a tray of these out of the oven, I think about how something so small can make people so happy. Keep them in your back pocket for the next time you need to impress without stress.

Recipe Questions & Answers

→ Can I prepare the spinach mixture ahead of time?

Yes, the spinach and feta filling can be prepared up to 1 day in advance. Store it covered in the refrigerator and fill the wonton shells just before baking for the crispest results.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares makes an excellent alternative to wonton wrappers. Brush with olive oil and follow the same baking instructions for equally crispy results.

→ How do I prevent the filling from making the shells soggy?

Press the cooked spinach mixture gently with paper towels to remove excess moisture before mixing with the cheeses. This crucial step ensures the filling stays creamy without compromising the crisp texture of the wonton cups.

→ Can I add other Mediterranean ingredients to the filling?

Chopped sun-dried tomatoes or kalamata olives make delicious additions to the filling. These ingredients complement the feta and spinach while adding extra depth to the Mediterranean flavor profile.

→ Should these be served hot or can they be served at room temperature?

These versatile crisps shine when served warm but also taste excellent at room temperature. Let them cool for 5 minutes in the pan before transferring to a serving platter for easier handling.