Mediterranean Spinach and Feta Crisps (Printable version)

Golden wonton cups with savory feta, spinach, and herbs for elegant entertaining.

# Ingredient List:

→ 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. 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 Advice:

01 -
  • They look like you spent an hour fussing, but the whole thing comes together in less than forty minutes.
  • The lemon zest cuts through the richness of the feta in a way that makes people lean in and ask what that bright flavor is.
  • You can prep the filling a full day ahead and just fill and bake right before guests arrive.
  • Each bite delivers that addictive contrast of crispy shell and creamy, herb-flecked center.
02 -
  • Do not skip draining the spinach after cooking, excess moisture will make the filling watery and the wonton shells soggy.
  • Pre-baking the empty shells for five minutes is crucial, it sets the structure so they hold their shape when you add the filling.
  • Taste your filling before you spoon it into the shells, feta brands vary wildly in saltiness and you may not need any extra salt at all.
03 -
  • Use a mini offset spatula to press the wonton wrappers neatly into each cup, it gives you cleaner edges and more uniform shells.
  • Toast your pine nuts in a dry skillet for two minutes before sprinkling them on top, the nutty aroma and deeper flavor are worth the extra step.
  • If your feta is very dry and crumbly, mash it with a fork before mixing it into the filling so it blends more smoothly with the spinach.
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