Mediterranean Spinach and Feta Crisps (Print-Friendly)

Golden wonton cups with creamy feta, spinach, lemon zest, and herbs. Perfect Mediterranean party appetizers.

# 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
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
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill
11 - 1/4 teaspoon freshly ground black pepper
12 - Fine sea salt 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 Make It:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with half the olive oil.
02 - Press one wonton wrapper into each muffin cup, smoothing the bottom and sides to form a cup shape. Brush exposed edges with remaining olive oil.
03 - Bake empty shells for 5 minutes until just beginning to turn golden and set. Remove from oven and allow to cool slightly.
04 - Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add chopped shallot and sauté for 2 minutes until translucent. Add minced garlic and cook for 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 gently press to remove excess liquid. Cool for 2 minutes.
06 - In a mixing bowl, combine drained spinach, crumbled feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.
07 - Spoon approximately 1 heaping teaspoon of spinach-feta mixture into each prebaked 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, toasted pine nuts, and a pinch of smoked paprika if desired.

# Expert Advice:

01 -
  • They disappear faster than you can refill the tray, which means you did something very right.
  • The wonton shells turn into these crisp little edible bowls that hold all the creamy, lemony filling without going soggy.
  • You can prep the spinach mixture the night before and just fill and bake when guests arrive.
  • Each bite feels fancy but the work is honest and quick, no culinary degree required.
02 -
  • Squeeze the spinach dry or your filling will turn soupy and leak through the wrappers, leaving you with soggy bottoms and a mess in the tin.
  • Don't overfill the cups or the filling will spill over the edges and glue the crisps to the pan, making them impossible to remove in one piece.
  • Par-baking the shells first gives them structure so they don't collapse under the weight of the filling when you bake them the second time.
03 -
  • Use a pastry brush to coat every edge of the wonton wrappers evenly or you'll end up with pale, chewy spots that ruin the crunch.
  • Let the spinach mixture cool completely before filling the shells or the heat will soften the wrappers and make them collapse before they even hit the oven.
  • Press the filling down gently with the back of a spoon so it holds together and doesn't crumble out when someone picks up a crisp.
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