Mediterranean Spinach Feta Crisps (Printable)

Crispy golden wonton cups filled with creamy feta, spinach, lemon zest, and herbs for elegant Mediterranean appetizers.

# What You Need:

→ 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 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill or 1 teaspoon minced fresh dill
11 - 1/4 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 Make It:

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 shape. 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 Tips:

01 -
  • They look fancy but come together in under forty minutes, so you can pretend you spent all day in the kitchen.
  • The contrast between the crispy wonton shell and the creamy, tangy filling is so satisfying you'll want to eat three before anyone else arrives.
  • They're endlessly adaptable—swap herbs, toss in sun-dried tomatoes, or add olives without worrying about ruining the dish.
02 -
  • Press the spinach firmly to remove as much liquid as possible, or the filling will turn watery and make the wonton shells soggy instead of crisp.
  • Taste the filling before you add salt, because some feta is saltier than others and you might not need any extra at all.
03 -
  • Use a pastry brush to coat the wonton edges evenly with oil—it makes all the difference between pale, floppy shells and golden, crispy ones.
  • If your muffin tin cups are slightly larger, nestle the wonton wrappers so they form natural pleats and stand tall instead of slumping flat.
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