Save to Pinterest My cousin showed up to a potluck with these golden bundles last spring, and I cornered her in the kitchen until she promised to walk me through them. The mix of crisp wonton and tangy feta felt like something you'd pay too much for at a wine bar, but she made it look effortless. I tried them the next weekend and burned the first batch because I got distracted by a phone call. The second round came out perfect, and I've been making them ever since.
I made a double batch for a neighborhood gathering last fall, and they disappeared before the main course even hit the table. One neighbor asked if I'd catered them, which made me laugh because I'd been standing in my kitchen in pajama pants an hour earlier, frantically filling wonton cups. That night, I learned that something this simple can make you feel like a competent cook, even when you're winging it. The empty platter at the end told me everything I needed to know.
Ingredients
- Wonton wrappers: These thin sheets crisp up beautifully in a muffin tin and hold their shape without going soggy, so grab a fresh pack from the refrigerated section and keep them covered with a damp towel while you work.
- Extra-virgin olive oil: A good fruity oil adds richness to both the shells and the filling, so don't skip brushing it on the edges for that golden crunch.
- Shallot: Milder and sweeter than onion, it melts into the filling without overpowering the delicate feta and herbs.
- Garlic: Just two cloves bring a warm, aromatic backbone, but cook them only until fragrant or they'll turn bitter.
- Fresh baby spinach: It wilts down dramatically, so six ounces becomes a manageable handful once cooked, and the bright green color makes the filling look vibrant.
- Feta cheese: The star of the filling, its salty tang balances the earthy spinach and lemon zest, so use a block you crumble yourself for the best texture.
- Ricotta cheese: Optional but worth it, this adds a creamy smoothness that binds everything together without weighing it down.
- Lemon zest: A teaspoon brightens the whole filling with a sunny, fresh note that cuts through the richness of the cheese.
- Dried oregano and dill: These Mediterranean herbs bring aromatic warmth, and if you have fresh dill on hand, use it for an even brighter flavor.
- Black pepper and sea salt: Freshly ground pepper adds a gentle heat, and since feta is salty, taste the filling before adding much salt.
- Fresh parsley: A tablespoon of chopped parsley adds a pop of color and a hint of freshness that ties everything together.
- Sesame seeds or toasted pine nuts: A sprinkle on top adds a nutty crunch and makes the crisps look polished and party-ready.
- Smoked paprika: A pinch dusted over the finished crisps adds a subtle smoky note and a beautiful rust-red contrast.
Instructions
- Prep the pan:
- Preheat your oven to 375°F and brush each cup of a 24-cup mini muffin tin with olive oil so the wonton wrappers release easily after baking. This step saves you from prying stuck shells out later.
- Form the cups:
- Press one wonton wrapper into each cup, smoothing the bottom and sides gently, then brush the exposed edges with the remaining oil. The oil helps them turn golden and crisp without burning.
- Par-bake the shells:
- Bake the empty shells for 5 minutes until they're just starting to turn golden and hold their shape. Let them cool slightly before filling so they don't get soggy.
- Sauté the aromatics:
- Warm a teaspoon of olive oil in a medium skillet over medium heat, add the shallot, and cook for 2 minutes until it softens and turns translucent. Toss in the garlic and cook for 30 seconds until your kitchen smells amazing.
- Wilt the spinach:
- Add the chopped spinach in batches, stirring as it wilts, and cook until most of the moisture evaporates, about 2 to 3 minutes. Transfer the mixture to a paper-lined bowl and press gently to remove excess liquid, then let it cool for 2 minutes.
- Mix the filling:
- In a mixing bowl, combine the drained spinach, crumbled feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until everything is evenly distributed and the filling looks creamy and cohesive.
- Fill the shells:
- Spoon about 1 heaping teaspoon of the spinach-feta mixture into each pre-baked wonton shell, filling almost to the top. Don't overfill or the edges won't crisp properly.
- Bake until golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes until the wrapper edges are golden brown and the filling is heated through and set. Watch them closely in the last few minutes so the edges don't burn.
- Cool in the pan:
- Remove the pan from the oven and let the crisps cool in the tin for 5 minutes so they firm up and release cleanly. Carefully transfer them to a wire rack to cool slightly before serving.
- Garnish and serve:
- Just before serving, sprinkle the crisps with sesame seeds or toasted pine nuts and a pinch of smoked paprika for a finishing touch. Serve them warm or at room temperature.
Save to Pinterest The first time I served these at a dinner party, a friend who usually avoids anything green ate four of them and asked for the recipe before dessert. Watching her reach for another one made me realize that sometimes the best dishes are the ones that surprise people into trying something new. These little crisps have become my go-to whenever I want to impress without spending hours in the kitchen.
Make-Ahead Magic
I've learned that prepping the spinach-feta filling the night before saves me from last-minute panic when guests are arriving. Store it covered in the fridge, then pull it out 15 minutes before you're ready to fill the shells so it's not ice-cold. The wonton wrappers can also be pressed into the muffin tin and par-baked a few hours ahead, then filled and finished right before serving. This two-step approach means you can have warm, crispy appetizers without being stuck in the kitchen during cocktail hour.
Serving Suggestions
These crisps are perfect on their own, but I've also served them alongside a platter of hummus, olives, and roasted red peppers for a full Mediterranean spread. They pair beautifully with a crisp white wine or a light rosé, and they're sturdy enough to hold up on a buffet table for an hour or two. If you're feeling fancy, drizzle a tiny bit of balsamic glaze over the top just before serving for an extra layer of flavor.
Flavor Twists
Once you've mastered the base recipe, it's easy to play around with the filling. I've stirred in chopped sun-dried tomatoes for a sweet-tart punch, added crumbled cooked bacon for a smoky twist, and even folded in finely diced kalamata olives for a briny kick. Each variation feels like a new appetizer, and the crispy wonton shell is forgiving enough to handle whatever you throw at it.
- Swap the feta for goat cheese if you want a creamier, tangier filling.
- Add a pinch of red pepper flakes to the spinach mixture for a subtle heat that wakes up the flavors.
- Try phyllo dough cut into squares instead of wonton wrappers for an even flakier, more delicate shell.
Save to Pinterest Every time I pull a tray of these out of the oven, I'm reminded that good food doesn't have to be complicated. These little golden crisps have earned their spot in my regular rotation, and I hope they become a favorite in your kitchen too.
Recipe Help Center
- → Can I prepare the filling ahead of time?
Yes, the spinach and feta mixture can be prepared up to 24 hours in advance. Store covered in the refrigerator and fill the wonton shells just before baking for best results.
- → What can I substitute for wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Simply layer two sheets per cup and adjust baking time as needed to achieve golden crispness.
- → How do I prevent the crisps from getting soggy?
Press the cooked spinach gently in a paper-lined bowl to remove excess moisture before mixing with cheese. Also, par-bake the wonton shells before filling to create a sturdy base.
- → Can I freeze these Mediterranean crisps?
Freeze unbaked filled cups on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the cooking time. Already baked crisps reheat well at 350°F for 5 minutes.
- → What variations can I add to the filling?
Chopped sun-dried tomatoes, kalamata olives, or fresh mint complement the Mediterranean flavors beautifully. For extra protein, add chopped artichoke hearts or minced roasted red peppers.
- → Do I need a mini muffin tin?
While a 24-cup mini muffin tin creates uniform cups, you can also use a standard muffin tin for larger portions or shape the wonton wrappers into freeform cups on a baking sheet lined with parchment.