Mediterranean Spinach and Feta Crisps

My brother walked into the kitchen and grabbed three straight from the cooling rack before I could even plate them. That's how I knew these spinach-feta crisps were going to vanish at the party. The golden edges crackled under his fingers, and he mumbled something about "making these every week" through a mouthful of cheese and herbs. I've been chasing that first-bite approval ever since.

I made a double batch for my neighbor's birthday gathering, and by the time I set them on the table, half the room had already circled back for seconds. One friend asked if I'd catered it. I didn't correct her right away. There's something deeply satisfying about food that makes people assume you worked harder than you did, even though these come together in under forty minutes start to finish.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in a muffin tin and become sturdy little cups that don't crack when you pick them up, unlike phyllo which can shatter if you breathe on it wrong.
• Extra-virgin olive oil: Brushing it on the wrappers before baking gives them a golden sheen and a faintly fruity edge that plays nicely with the feta.
• Shallot: Milder and sweeter than onion, it melts into the spinach without overpowering the delicate herbs and cheese.
• Garlic: Two cloves are just enough to perfume the filling without making it sharp or aggressive.
• Fresh baby spinach: It wilts down fast and doesn't need stemming, which saves you five minutes of fussy prep work.
• Feta cheese: Crumbled feta brings salt, tang, and that crumbly texture that binds with the greens and doesn't melt into a puddle.
• Ricotta cheese: Optional, but it smooths out the filling and adds a whisper of creaminess that makes each bite feel richer.
• Lemon zest: A teaspoon brightens the whole mixture and cuts through the richness without making it taste like lemon bars.
• Dried oregano: Classic Mediterranean backbone, earthy and slightly peppery.
• Dried dill: If you have fresh, use it, but dried works beautifully here and won't wilt or brown in the oven.
• Black pepper and sea salt: Feta is already salty, so taste before you add more salt or you'll end up with a mouthful of brine.
• Fresh parsley: Chopped fine, it adds a pop of green and a clean, grassy note that feels bright against all the cheese.
• Sesame seeds or toasted pine nuts: A crunchy garnish that makes each crisp look intentional and taste a little more special.
• Smoked paprika: Just a pinch on top gives a whisper of warmth and a rusty-red finish that catches the eye.

Instructions

Prepare the oven and tin:

Preheat your oven to 375°F and brush each cup of a mini muffin tin with olive oil so the wrappers release cleanly later. Don't skip this step or you'll be prying out shards with a butter knife.

Form the wonton cups:

Press a wrapper into each cup, smoothing the bottom and pleating the sides so they stand up like little paper lanterns. Brush the exposed edges with more oil so they turn golden and crisp, not pale and leathery.

Par-bake the shells:

Slide the tin into the oven for five minutes, just until the wrappers begin to firm up and take on a hint of color. Pull them out before they brown fully or they'll burn when you bake them again with the filling.

Cook the aromatics:

Heat a teaspoon of oil in a skillet over medium heat, add the shallot, and let it soften for two minutes until it smells sweet and turns translucent. Toss in the garlic and cook for thirty seconds, stirring so it doesn't scorch.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring after each addition until it collapses into the pan. Let it cook until most of the moisture evaporates, about two to three minutes, then transfer it to a paper-lined bowl and press gently to squeeze out any remaining liquid.

Mix the filling:

Combine the cooled spinach, feta, ricotta if using, lemon zest, oregano, dill, pepper, salt, and parsley in a bowl. Stir until everything is evenly distributed and the mixture looks cohesive, not clumpy.

Fill the shells:

Spoon a heaping teaspoon of the spinach-feta mixture into each par-baked cup, mounding it slightly but not overflowing. Pack it down gently so it holds together when baked.

Bake until golden:

Return the filled tin to the oven and bake for eight to ten minutes, until the wrapper edges turn deeply golden and the filling is hot and set. Watch the last two minutes closely so the edges don't burn.

Cool and unmold:

Let the crisps rest in the pan for five minutes so they firm up, then carefully lift each one out and transfer to a wire rack. They'll crisp up even more as they cool.

Garnish and serve:

Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you want a little color and crunch on top. Serve warm or at room temperature.

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The first time I brought these to a potluck, someone asked for the recipe before I'd even set my coat down. I scribbled it on the back of a grocery receipt while people hovered around the platter, and by the time I looked up, only crumbs remained. That's when I realized food that makes people lean in and ask questions is the kind worth making again and again.

Making Them Ahead

You can prepare the spinach filling up to a day in advance and keep it covered in the fridge. Par-bake the wonton shells the morning of your event, then fill and bake them just before guests arrive so they're still warm and crisp. If you need to reheat leftovers, pop them in a 350°F oven for five minutes rather than the microwave, which will turn them limp and sad.

Flavor Variations

Stir a tablespoon of chopped sun-dried tomatoes into the filling for a sweet-tart punch, or fold in a handful of chopped kalamata olives if you want a briny, salty edge. I've also swapped the feta for goat cheese when I'm feeling creamy and tangy, and it works beautifully with the lemon zest. If you have leftover roasted red peppers, dice them fine and mix them in for a smoky sweetness that plays well with the dill.

Serving Suggestions

These crisps are perfect on a platter with other finger foods like stuffed mushrooms, hummus, or marinated olives. I like to arrange them on a wooden board with a small bowl of tzatziki or a drizzle of balsamic glaze for dipping, though they're flavorful enough to stand on their own.

• Serve them warm for the best texture and the most fragrant herb aroma.
• Pair them with a chilled white wine or a sparkling water with lemon to keep the palate fresh between bites.
• Store any leftovers in an airtight container in the fridge for up to two days and reheat in the oven to restore the crispness.

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Every time I make these, someone new asks if they can take a few home. I've learned to double the batch and hide a few in the back of the oven before the party starts, just so I have something left to snack on later.

Recipe Questions & Answers

→ Can I prepare these crisps ahead of time?

Yes, you can prepare the spinach and feta filling up to 1 day in advance. Store it covered in the refrigerator, then fill and bake the wonton shells just before serving for the best texture and freshness.

→ What can I use instead of wonton wrappers?

Phyllo dough makes an excellent substitute. Cut it into 2½-inch squares and layer 2-3 sheets per cup, brushing each layer with olive oil for a flaky, crispy texture similar to the wonton version.

→ How do I prevent the filling from becoming watery?

After wilting the spinach, transfer it to a paper-lined bowl and press gently to remove excess moisture. This crucial step ensures the filling stays creamy and prevents soggy wonton cups during baking.

→ Can these be served at room temperature?

Absolutely. These crisps are delicious both warm and at room temperature, making them ideal for buffets and parties where food may sit out for a while. The flavors remain vibrant even when cooled.

→ What variations can I add to the filling?

Try adding chopped sun-dried tomatoes, kalamata olives, or artichoke hearts for extra Mediterranean flair. Crumbled goat cheese can replace part of the feta for a tangier flavor profile.

→ How should I store leftover crisps?

Store cooled crisps in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness before serving.