Mediterranean Spinach and Feta Crisps (Printer-friendly)

Golden wonton cups filled with creamy feta, spinach, and herbs for savory Mediterranean bites.

# Ingredient List:

→ 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 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill or 1 teaspoon minced fresh dill
11 - ¼ teaspoon freshly ground black pepper
12 - Pinch of fine sea salt, adjusted 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

# How-To Steps:

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 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 -
  • These little cups look like you spent all day in the kitchen, but they come together in less than forty minutes from start to finish.
  • The combination of tangy feta, bright lemon, and crispy wonton edges hits that perfect balance between rich and refreshing.
  • You can prep the filling a day ahead and just assemble and bake right before guests arrive, which takes all the stress out of entertaining.
02 -
  • Squeeze as much moisture as possible out of the cooked spinach, or the filling will make the wonton cups soggy and they won't crisp up properly.
  • Par-baking the empty shells before filling them is the secret to keeping the bottoms crispy and preventing them from getting soft and doughy.
  • Don't skip the lemon zest, it's what brightens the whole filling and keeps it from tasting flat or overly salty.
03 -
  • Press the wonton wrappers firmly into the muffin cups so they hold their shape and don't shrink back during baking.
  • If the edges of the wrappers start browning too fast, tent the tin loosely with foil for the last few minutes of baking.
  • Taste your filling before you spoon it into the shells and adjust the salt and lemon zest to your liking, since feta can vary in saltiness.
Return