Mediterranean Spinach and Feta Crisps (Printable Version)

Crispy golden cups filled with savory spinach and feta blended with lemon and aromatic herbs for effortless entertaining.

# 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 (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
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 - Pinch of fine sea salt
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 Prepare:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with olive oil.
02 - Press a wonton wrapper into each 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 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 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 Suggestions:

01 -
  • They look fancy but come together in under 40 minutes, so you can pull off impressive appetizers without the stress.
  • The combination of creamy feta, bright lemon zest, and crispy wonton delivers that addictive contrast of textures everyone reaches for twice.
  • You can prep the filling a day ahead and assemble right before guests arrive, making hosting feel almost easy.
02 -
  • Don't skip draining the spinach well, because excess moisture will make the filling watery and turn the wonton shells soggy instead of crisp.
  • Par-baking the empty shells for 5 minutes before filling them is the secret to getting that golden, sturdy base that holds up under the creamy filling.
  • If you overfill the cups, the edges won't crisp and the filling can spill over, so stick to a heaping teaspoon per shell.
03 -
  • Keep a damp towel over the unused wonton wrappers while you work so they don't dry out and crack when you press them into the tin.
  • If you don't have a mini muffin tin, you can bake the wonton wrappers in a regular muffin tin, but they'll be larger and you'll need to adjust the filling amount and baking time slightly.
  • Toasting the pine nuts in a dry skillet for a minute or two before sprinkling them on top brings out their nutty flavor and adds an extra layer of crunch.
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