Pin this My neighbor Eleni brought a platter of these to a block party last spring, and I watched them vanish in minutes. She laughed when I asked for the recipe, saying her grandmother used to make a version with phyllo but she'd started cheating with wontons to save time. The crisp shells crackled under my teeth, and the warm, lemony feta filling tasted like sunshine and salt air. I went home that night determined to recreate them, and now they're my secret weapon whenever I need to impress someone quickly.
I made my first batch for a dinner party where half the guests were vegetarian and the other half were skeptical of anything without meat. By the time I brought out the second tray, both groups were hovering around the oven, asking when the next round would be ready. One friend even texted me the next morning asking if I had leftovers, which I absolutely did not.
Ingredients
- Wonton wrappers: These thin squares crisp up beautifully in the oven and hold their shape without any fussing, plus they're usually stocked near the tofu in most grocery stores.
- Extra-virgin olive oil: A good fruity oil adds richness to the shells and keeps them from sticking to the pan, so don't skimp here.
- Shallot: Milder and sweeter than onion, it melts into the filling without overpowering the delicate feta and herbs.
- Garlic: Two cloves give just enough warmth and depth without making the filling taste like garlic bread.
- Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed when six ounces shrinks to a few tablespoons—that's exactly what you want.
- Feta cheese: The star of the show, crumbly and tangy, with enough salt to season the whole filling on its own.
- Ricotta cheese: Optional but wonderful if you want a creamier, softer texture that binds everything together.
- Lemon zest: A teaspoon brightens the whole dish and cuts through the richness of the cheese with a sunny, Mediterranean edge.
- Dried oregano and dill: These herbs bring that unmistakable Greek flavor, though fresh dill is even better if you have it on hand.
- Black pepper and sea salt: Taste the filling before you add salt, because the feta might be salty enough already.
- Fresh parsley: Finely chopped parsley adds a fresh, green note that keeps the filling from feeling too heavy.
- Sesame seeds or toasted pine nuts: A crunchy garnish that makes each bite feel special, though you can skip it if you're in a hurry.
- Smoked paprika: Just a pinch dusted over the top adds a subtle smoky color and a hint of warmth.
Instructions
- Prep the oven and tin:
- Heat your oven to 375°F and brush each cup of a mini muffin tin with olive oil so the wrappers release easily later. Don't skip this step or you'll be prying out broken shells with a butter knife.
- Form the wonton cups:
- Press each wrapper gently into a muffin cup, smoothing the bottom and pleating the sides so they stand up like little bowls. Brush the exposed edges with more oil so they turn golden and crisp instead of pale and chewy.
- Par-bake the shells:
- Bake the empty cups for five minutes until they just start to firm up and take on a faint color. This keeps them from getting soggy when you add the filling.
- Cook the aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat, then add the shallot and cook until it turns soft and translucent. 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 collapses into the pan. Cook until the moisture evaporates and the spinach looks dry, then transfer it to a paper-lined bowl and press gently to squeeze out any remaining liquid.
- Mix the filling:
- Combine the cooled spinach with feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley in a bowl. Stir until everything is evenly distributed and the mixture holds together when you scoop it.
- Fill the shells:
- Spoon a heaping teaspoon of the spinach mixture into each par-baked cup, mounding it slightly in the center. Don't overfill or the filling will spill over the edges and make a mess.
- Bake until golden:
- Return the filled cups to the oven and bake for eight to ten minutes, until the wrapper edges are crisp and golden and the filling is hot. Watch them closely in the last few minutes so they don't burn.
- Cool and garnish:
- Let the crisps rest in the pan for five minutes so they firm up and release cleanly. Transfer them to a wire rack, then sprinkle with sesame seeds, pine nuts, or smoked paprika just before serving.
Pin this The first time I brought these to a potluck, someone asked if I'd ordered them from a caterer. I took it as the highest compliment and didn't correct her until she asked for the restaurant's name. Now I make them every time I want to feel like a culinary genius without actually breaking a sweat.
Storing and Reheating
You can prepare the spinach filling up to a day ahead and keep it covered in the fridge, then fill and bake the shells right before your guests arrive. Baked crisps will keep for a day in an airtight container, but they lose some of their crunch—reheat them in a 350°F oven for five minutes to crisp them back up. They're best served warm or at room temperature, never straight from the fridge.
Serving Suggestions
These crisps shine on a platter with hummus, tzatziki, and stuffed grape leaves for a full Mediterranean spread. I've also served them alongside roasted lamb or grilled chicken for a dinner party, and they balance out richer main courses beautifully. A drizzle of balsamic glaze or a squeeze of fresh lemon over the top adds an extra layer of brightness.
Common Questions and Substitutions
If you can't find wonton wrappers, cut phyllo dough into squares and layer two or three sheets per cup, brushing each with butter or oil. Fresh spinach is best, but you can use thawed frozen spinach as long as you squeeze it bone-dry in a clean kitchen towel. For a dairy-free version, swap the feta and ricotta for cashew cream and nutritional yeast, though the flavor will be milder.
- Add a tablespoon of chopped sun-dried tomatoes or kalamata olives to the filling for a briny, intense twist.
- Substitute goat cheese for half the feta if you want a creamier, tangier bite.
- Sprinkle crumbled feta or a few microgreens on top right before serving for an elegant presentation.
Pin this These little crisps have become my go-to whenever I need something impressive that doesn't require hours of prep or a culinary degree. They taste like a Mediterranean vacation and disappear so fast you'll wish you'd made a double batch.
Recipe Questions
- → Can I prepare the spinach filling ahead of time?
Yes, the spinach mixture can be prepared up to 1 day in advance. Store it covered in the refrigerator and fill the wonton shells just before baking for optimal texture and flavor.
- → What can I use instead of wonton wrappers?
Phyllo dough cut into 2½-inch squares makes an excellent alternative. Simply press the phyllo squares into the muffin cups and bake according to the same timing, though phyllo may brown slightly faster.
- → How do I prevent the wonton cups from getting soggy?
Pre-bake the empty wonton shells for 5 minutes until set, then thoroughly drain the cooked spinach by pressing gently with paper towels before mixing with cheeses. This two-step approach ensures crispy results.
- → Can I freeze these Mediterranean crisps?
For best texture, serve fresh. However, you can freeze the baked, unfilled wonton cups for up to 2 weeks. Reheat at 350°F until crisp, then fill with room-temperature spinach mixture.
- → What variations work well with this filling?
Chopped sun-dried tomatoes, kalamata olives, or artichoke hearts complement the Mediterranean flavors beautifully. You can also substitute fresh basil for dill or add a pinch of red pepper flakes for subtle heat.
- → Are these suitable for vegetarians?
Yes, these crisps are completely vegetarian. They contain no meat or fish, making them perfect for vegetarian gatherings. Always check wonton wrapper labels to ensure no animal-derived ingredients are present.