Mediterranean Spinach Feta Crisps

A friend arrived early to help set up for book club, and I was frantically assembling these in the kitchen. She popped one straight from the oven, burned her tongue, and declared it worth it. That's when I knew this appetizer was a keeper. The crunch of the wonton against the salty-tangy feta is pure magic, and the lemon zest lifts everything into something that feels special without any fuss.

I made a double batch for a neighborhood potluck once and watched them vanish in under ten minutes. One neighbor asked if I'd catered, which made me laugh because I'd been chopping spinach in my pajamas two hours earlier. The secret is really just good feta and not skipping the step where you press out the spinach liquid. That small move keeps everything from turning into a soggy mess.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in the oven and form the perfect little edible cup, look for them in the refrigerated section near tofu.
• Extra-virgin olive oil: Brushing the wrappers with good olive oil helps them turn golden and adds a hint of fruity richness.
• Shallot: Milder and slightly sweeter than onion, it melts into the filling without overpowering the delicate feta.
• Garlic: Just two cloves minced fine give the filling a warm, aromatic backbone.
• Fresh baby spinach: Wilts down to almost nothing, so don't worry about the big pile, it cooks fast and adds earthy green flavor.
• Feta cheese: The star here, crumbled feta brings salty tang and creamy texture, choose a block over pre-crumbled for better moisture control.
• Ricotta cheese: Optional but wonderful, it smooths out the filling and makes it a little more luxurious.
• Lemon zest: Brightens everything with a citrus spark that keeps the richness in check.
• Dried oregano and dill: Classic Mediterranean herbs that smell like sunshine, fresh dill works too if you have it.
• Black pepper and sea salt: Season to taste, feta is already salty so go light on the salt.
• Fresh parsley: Adds a pop of green and a hint of freshness right at the end.
• Sesame seeds or toasted pine nuts: A quick sprinkle before serving adds crunch and a touch of elegance.
• Smoked paprika: Just a pinch for color and a whisper of smokiness.

Instructions

Prep the oven and tin:

Set your oven to 375 degrees F and brush each cup of a mini muffin tin with olive oil. This keeps the wrappers from sticking and helps them crisp up evenly.

Form the wonton cups:

Press one wrapper into each cup, smoothing the bottom and pleating the sides gently so they hold their shape. Brush the edges with a little more oil so they turn golden and crunchy.

Pre-bake the shells:

Slide the tin into the oven for 5 minutes until the wrappers just start to color and firm up. Pull them out and let them cool while you make the filling.

Sauté the aromatics:

Warm a teaspoon of olive oil in a skillet over medium heat, add the shallot, and cook until it turns translucent. Toss in the garlic and stir for 30 seconds until it smells amazing.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring as it shrinks down. Cook until most of the moisture cooks off, then transfer to a bowl lined with paper towels and press gently to remove extra liquid.

Mix the filling:

Combine the cooled spinach with feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley. Stir until everything is evenly distributed and tastes bright and balanced.

Fill the shells:

Spoon a heaping teaspoon of filling into each pre-baked cup, mounding it slightly. Don't overfill or it might spill over the edges during baking.

Bake the crisps:

Return the tin to the oven and bake for 8 to 10 minutes until the edges are deeply golden and the filling is set. The smell will tell you when they're ready.

Cool and garnish:

Let the crisps cool in the pan for 5 minutes, then transfer to a wire rack. Just before serving, sprinkle with sesame seeds, pine nuts, or a pinch of smoked paprika.

Pin It

My sister grabbed three of these at once during Thanksgiving and later texted me asking for the recipe. She's not usually big on vegetables, but something about the crispy shell and the way the lemon zest cuts through the richness won her over. Now she makes them for her own gatherings and texts me photos every time.

Making Ahead

You can prep the spinach filling up to a day in advance and keep it covered in the fridge. I've done this for parties more times than I can count, it takes all the stress out of the final hour. Just fill and bake the shells right before guests arrive so they come out warm and crispy.

Serving Suggestions

These are perfect on their own, but I've also served them alongside a simple arugula salad or with a bowl of tzatziki for dipping. They work as a passed appetizer or arranged on a platter with lemon wedges and fresh herbs scattered around. Room temperature is fine if you need to set them out early, though warm from the oven is always best.

Variations and Swaps

I've stirred in chopped sun-dried tomatoes and kalamata olives when I'm feeling adventurous, both add bursts of briny sweetness. If you can't find wonton wrappers, cut phyllo dough into squares and layer two sheets per cup for a similar crisp. Fresh dill is lovely if you have it, but dried works perfectly well and keeps things simple.

• Try goat cheese instead of ricotta for a tangier, creamier filling.
• Add a pinch of red pepper flakes if you like a little heat.
• Swap in kale or Swiss chard if spinach isn't your thing, just chop it finely and cook it down the same way.

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There's something deeply satisfying about pulling a tray of these from the oven and hearing that first crunch when someone bites in. They've become my go-to whenever I want to impress without spending all day in the kitchen.

Recipe FAQs

→ Can I make these ahead of time?

Prepare the spinach-feta filling up to 1 day in advance and store it covered in the refrigerator. Fill and bake the wonton cups just before serving for the crispest texture.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Brush with olive oil and follow the same baking instructions for delicate, flaky cups.

→ How do I prevent soggy bottoms?

Pre-bake the empty wonton shells for 5 minutes to set their structure. Also, press the cooked spinach gently in a paper-lined bowl to remove excess moisture before mixing with the cheeses.

→ Can I add other ingredients to the filling?

Chopped sun-dried tomatoes, kalamata olives, or caramelized onions make excellent additions. Just keep the total quantity balanced so the cups don't overflow during baking.

→ Should these be served hot or room temperature?

These Mediterranean crisps shine when served warm but also taste delightful at room temperature. Let them cool in the pan for 5 minutes after baking, then transfer to a rack.