Mediterranean Spinach Feta Crisps (Printable Version)

Golden wonton cups filled with creamy feta, spinach, lemon zest, and herbs for a Mediterranean appetizer.

# 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, 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

# Steps:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with approximately 1 teaspoon of olive oil.
02 - Press a wonton wrapper into each oiled 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 allow to 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 constantly until completely wilted. Cook until most moisture evaporates, approximately 2 to 3 minutes. Transfer spinach mixture to a paper-lined bowl and press gently to remove excess liquid. Allow to 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 approximately 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 Advice:

01 -
  • They look impressive but come together faster than most people can finish their first glass of wine.
  • The filling is forgiving, so you can swap herbs or add olives without worrying about ruining anything.
  • You get that satisfying contrast of crispy shell and creamy center in every single bite.
  • They hold up beautifully on a platter, so no last minute panic about things getting soggy.
02 -
  • If you skip pressing the spinach dry, the filling will leak and make the wrappers soggy, learned that the hard way during a dinner party.
  • Pre-baking the shells before filling them is the secret to keeping them crisp all the way through.
  • Let the crisps cool for a few minutes before moving them or the delicate edges might tear.
03 -
  • Use a block of feta and crumble it yourself, pre-crumbled versions often have anti-caking agents that can make the filling grainy.
  • Toast your pine nuts in a dry skillet for a minute before sprinkling, it brings out a nutty richness that's worth the extra step.
  • If your wonton wrappers are drying out while you work, cover the stack with a damp towel to keep them pliable.
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