Save to Pinterest My neighbor showed up at a potluck with a tray of these golden cups, and I watched them disappear in under ten minutes. She wouldn't give me the recipe that night, but she did say it was easier than it looked. A week later, I found wonton wrappers at the grocery store and decided to figure it out myself. The smell of lemon and dill filling my kitchen that afternoon convinced me I was on the right track. Now I make them whenever I need something that tastes impressive but doesn't tie me to the stove for hours.
The first time I brought these to a dinner party, someone asked if I'd ordered them from a caterer. I laughed so hard I almost knocked over my glass. That compliment made every bit of shallot chopping worth it. I've since made them for game nights, book clubs, and even a baby shower where the mom-to-be ate seven of them and declared them her new craving. There's something about the crisp shell giving way to that creamy, herby filling that makes people reach for just one more.
Ingredients
- Wonton wrappers: These thin squares turn beautifully golden and crisp in the oven, forming sturdy little cups that hold the filling without getting soggy.
- Extra-virgin olive oil: Brushing the wrappers with olive oil before baking gives them that rich, toasted flavor and helps them crisp up evenly.
- Shallot: Milder and sweeter than onion, shallots add a delicate aromatic base that doesn't overpower the other Mediterranean flavors.
- Garlic: Just two cloves, minced fine, bring warmth and depth without making the filling too pungent.
- Fresh baby spinach: Wilts down quickly and adds earthy green flavor plus a pop of color in every bite.
- Feta cheese: The salty, tangy star of the filling, feta crumbles easily and melts just enough to bind everything together.
- Ricotta cheese: Optional, but it makes the filling extra creamy and balances the sharpness of the feta beautifully.
- Lemon zest: Brightens the whole mixture with a burst of citrus that cuts through the richness.
- Dried oregano: A classic Mediterranean herb that adds earthy, slightly peppery notes.
- Dried dill: Brings that signature Mediterranean tang, or use fresh if you have it for a brighter finish.
- Black pepper: Freshly ground adds a gentle heat and complexity.
- Fine sea salt: Just a pinch, since feta is already salty, to season the spinach and balance the flavors.
- Fresh parsley: Chopped fine, it adds a fresh, grassy note that wakes up the filling.
- Sesame seeds or toasted pine nuts: Optional garnish that adds a nutty crunch and makes the crisps look extra special.
- Smoked paprika: A tiny pinch on top adds a whisper of smokiness and a beautiful rusty-red color.
Instructions
- Prep the Oven and Tin:
- Preheat your oven to 375°F and use a pastry brush to lightly coat each cup of your mini muffin tin with olive oil. This keeps the wrappers from sticking and helps them crisp up beautifully.
- Form the Wonton Cups:
- Press one wonton wrapper into each cup, smoothing the bottom and coaxing the sides up to form a little bowl. Brush the exposed edges with the rest of the olive oil so they turn golden and crisp.
- Par-Bake the Shells:
- Slide the tin into the oven and bake the empty shells for about 5 minutes, just until they start to turn pale gold and hold their shape. Let them cool for a minute or two while you make the filling.
- Cook the Shallot and Garlic:
- Warm a teaspoon of olive oil in a medium skillet over medium heat, then add the chopped shallot and cook for 2 minutes until it turns soft and translucent. Toss in the minced garlic and stir for 30 seconds until the kitchen smells amazing.
- Wilt the Spinach:
- Add the chopped spinach in batches, stirring as it wilts down into the pan. Keep cooking for 2 to 3 minutes until most of the moisture evaporates, then transfer the spinach to a paper-lined bowl and press gently to squeeze out any extra liquid.
- Mix the Filling:
- In a mixing bowl, combine the drained spinach, crumbled feta, ricotta if you're using it, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir everything together until it's evenly mixed and the cheese is well distributed.
- Fill the Shells:
- Spoon a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton cup, filling them almost to the top. Don't pack it down too hard, just nestle the filling in gently.
- Bake Until Golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges are deep golden and the filling is heated through and set. You'll see the edges get crispy and the cheese start to bubble slightly.
- Cool and Release:
- Let the crisps cool in the pan for 5 minutes so they firm up and release easily. Carefully transfer them to a wire rack to cool just a bit more before serving.
- Garnish and Serve:
- Right before you bring them out, sprinkle the tops with sesame seeds or toasted pine nuts and a tiny pinch of smoked paprika if you want a little extra flair. Serve them warm or at room temperature.
Save to Pinterest One evening, I made a double batch of these for a gathering and realized halfway through that I'd forgotten to buy more feta. I stretched what I had with extra ricotta and a handful of chopped sun-dried tomatoes, and honestly, they turned out even better. My friend still asks for the sun-dried tomato version every time. That night taught me that this recipe is forgiving and loves a little improvisation.
How to Store and Reheat
If you have leftovers, which is rare, store them in an airtight container in the fridge for up to two days. Reheat them in a 350°F oven for about 5 minutes to restore the crispness, because microwaving will turn them soggy. You can also freeze the baked crisps for up to a month and reheat them straight from frozen, adding a couple extra minutes to the oven time. The filling can be made a day ahead and kept covered in the fridge, which makes assembly on party day a breeze.
Serving Suggestions
These crisps are perfect on their own, but they also pair beautifully with a cold glass of white wine or a sparkling water with a twist of lemon. I like to arrange them on a platter with a few lemon wedges and a small bowl of tzatziki or hummus on the side for dipping. They work just as well as a light lunch alongside a simple arugula salad or as a starter before a grilled fish dinner. The flavors are bright enough to hold up next to bold dishes but gentle enough not to compete.
Variations and Substitutions
If you can't find wonton wrappers, phyllo dough cut into small squares works beautifully and gives you an even flakier, more delicate cup. You can swap the feta for goat cheese if you want something milder and creamier, or use a mix of both. Adding chopped kalamata olives or sun-dried tomatoes to the filling brings a briny, sweet depth that's absolutely delicious. For a little heat, stir in a pinch of red pepper flakes or a few dashes of hot sauce into the spinach mixture.
- Use phyllo dough instead of wonton wrappers for an ultra-flaky, buttery shell.
- Swap feta for goat cheese or use half of each for a milder, tangier filling.
- Add chopped kalamata olives, sun-dried tomatoes, or artichoke hearts for extra Mediterranean flair.
Save to Pinterest These little cups have become my go-to whenever I want to impress without the stress, and they never fail to spark conversation around the table. I hope they bring as much joy to your gatherings as they have to mine.
Recipe FAQs
- → Can I make these ahead of time?
The spinach mixture can be prepared up to 1 day ahead and stored covered in the refrigerator. Fill the shells just before baking for best results. Serve warm or at room temperature.
- → What can I substitute for wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Layer two squares per cup for extra stability and crispiness.
- → How do I prevent soggy crisps?
Press wilted spinach gently in a paper-lined bowl to remove excess liquid before mixing with cheese. Pre-baking the empty shells also creates a barrier against moisture.
- → Can I freeze these?
Bake and cool completely, then freeze in airtight containers for up to 1 month. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
- → What variations work well?
Add chopped sun-dried tomatoes or kalamata olives to the filling. Substitute fresh basil for dill, or try adding chopped artichoke hearts for extra Mediterranean flair.