Mediterranean Spinach Feta Crisps

My neighbor showed up with a platter of these one Thursday night, and I ate seven before realizing I'd skipped dinner. The golden cups crackled under my teeth, and that bright lemon-feta filling made me forget I was standing in her kitchen in my slippers. She laughed and handed me the recipe on a sticky note. I've been making them ever since, tweaking the herbs and pretending they're sophisticated when really I just love how fast they disappear.

I made these for a book club meeting where everyone else brought store-bought crackers and cheese. When the platter came out, the room went quiet except for the sound of crunching. One friend asked if I'd ordered them from a caterer. I didn't correct her right away. It felt too good to let her think I was fancy.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in the oven and form perfect little cups without any folding stress.
• Extra-virgin olive oil: Brushing the wrappers with olive oil before and after pressing them into the tin ensures golden, crispy edges that won't stick.
• Shallot: Milder and sweeter than onion, it melts into the filling without overpowering the delicate feta and herbs.
• Garlic: Just two cloves add warmth without turning the filling sharp; cook them only until fragrant or they'll taste bitter.
• Fresh baby spinach: It looks like a mountain in the pan but wilts down to a few tablespoons, concentrating its flavor and turning silky.
• Feta cheese: The salty, tangy backbone of the filling; crumble it yourself from a block for better texture and less added starch.
• Ricotta cheese: Optional, but it makes the filling creamier and mellows the sharpness of the feta just enough.
• Lemon zest: A teaspoon brightens the whole filling and cuts through the richness; use a microplane to avoid bitter white pith.
• Dried oregano and dill: These herbs bring that unmistakable Mediterranean aroma; if you have fresh dill, double the amount for a brighter finish.
• Black pepper and sea salt: Feta is already salty, so taste the filling before adding more salt or you'll end up with a mouthful of brine.
• Fresh parsley: Chopped fine, it adds a pop of green and a grassy freshness that balances the creamy cheese.
• Sesame seeds or toasted pine nuts: A final sprinkle adds crunch and a nutty note that makes the crisps feel finished and intentional.
• Smoked paprika: Just a pinch on top gives a subtle smoky hint and a little color contrast against the pale filling.

Instructions

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Prep the tin:

Preheat your oven to 375 degrees F and brush each cup of a mini muffin tin with olive oil, making sure to coat the bottom and sides so the wrappers release easily later. This step matters more than you think.

Form the cups:

Press one wonton wrapper into each cup, smoothing it gently so it hugs the sides and forms a little bowl. Brush the exposed edges with more olive oil so they turn golden and crispy instead of pale and chewy.

Par-bake the shells:

Slide the tin into the oven and bake for 5 minutes, just until the wrappers start to firm up and hint at gold around the edges. Let them cool for a minute before filling so the spinach mixture doesn't turn them soggy.

Cook the aromatics:

Warm a teaspoon of olive oil in a skillet over medium heat, then add the chopped shallot and cook for 2 minutes until it turns translucent and smells sweet. Toss in the minced garlic and stir for 30 seconds, just until fragrant.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring as each batch wilts down into the pan. Keep cooking for 2 to 3 minutes until most of the moisture evaporates, then transfer the spinach to a bowl lined with paper towels and press gently to remove any remaining liquid.

Mix the filling:

In a mixing bowl, combine the cooled spinach, crumbled feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until everything is evenly distributed and the filling looks cohesive.

Fill the cups:

Spoon about a heaping teaspoon of the spinach-feta mixture into each par-baked wonton shell, filling them nearly to the top. Don't overfill or the filling will spill over the edges during the second bake.

Bake until golden:

Return the filled tin to the oven and bake for 8 to 10 minutes, until the wrapper edges turn deep golden and the filling is heated through and just beginning to set. Watch them closely in the final minutes so the edges don't burn.

Cool and garnish:

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

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I brought a batch to a potluck where everyone else had made casseroles and dips, and these little crisps were gone in ten minutes. A friend's teenager, who claimed to hate spinach, ate five and asked if I had more in the car. That's when I realized these weren't just appetizers. They were proof that you can hide vegetables in something crunchy and people will thank you for it.

How to Store and Reheat

These crisps are best served warm or at room temperature on the day you bake them, but you can store leftovers in an airtight container in the fridge for up to two days. To reheat, spread them on a baking sheet and warm in a 350-degree oven for 5 to 7 minutes until the shells crisp up again. The microwave will turn them chewy, so skip that temptation. If you want to get ahead, bake the empty shells and make the filling separately, then store both in the fridge and assemble and bake just before serving.

Swaps and Variations

If you can't find wonton wrappers, cut phyllo dough into 2 and a half inch squares and layer two sheets per cup for a flakier texture. Swap the feta for goat cheese if you want a milder, creamier filling, or stir in a tablespoon of chopped sun-dried tomatoes or kalamata olives for a briny, tangy kick. Fresh dill is always better than dried if you have it, and you can replace the ricotta with cream cheese if that's what's in your fridge. For a vegan version, use dairy-free feta and skip the ricotta, adding a tablespoon of tahini to keep the filling creamy.

Serving Suggestions

These crisps shine on an appetizer platter alongside hummus, marinated olives, and roasted red peppers. They pair beautifully with a crisp white wine or a sparkling rosé, and they're sturdy enough to hold up on a buffet table for an hour or two without getting soggy. I like to arrange them on a platter with a few lemon wedges and a small bowl of tzatziki for dipping, though honestly they don't need any help.

• Serve them warm from the oven for maximum crunch and flavor.
• Arrange them on a wooden board with fresh herbs tucked around the edges for a rustic, effortless look.
• Keep a batch in the fridge unbaked and pop them in the oven when unexpected guests show up.

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These little crisps have saved me more than once when I needed something impressive in under half an hour. Make them once and you'll understand why I always keep wonton wrappers in the freezer.

Recipe FAQs

→ Can I make these ahead of time?

Yes, prepare the spinach-feta filling up to 24 hours in advance and store covered in the refrigerator. Fill the pre-baked wonton shells just before the final baking step for best results.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as an alternative. The phyllo creates an even lighter, crispier shell, though it may be more delicate to handle.

→ How do I prevent soggy bottoms?

Pre-bake the empty wonton cups for 5 minutes until set and lightly golden. Additionally, thoroughly drain the cooked spinach by pressing gently with paper towels to remove excess moisture before mixing with the cheese filling.

→ Can I freeze these crisps?

Freeze the filled, unbaked crisps on a baking sheet until firm, then transfer to an airtight container. Bake from frozen at 375°F for 12-14 minutes, adding a few extra minutes to the cooking time.

→ What variations work well?

Chopped sun-dried tomatoes or kalamata olives add briny depth. For extra richness, incorporate the optional ricotta cheese. Fresh mint can replace dill for a brighter herb profile.

→ How many crisps per person?

The yield of 24 crisps serves approximately 8-12 people as appetizers. Plan for 2-3 crisps per guest when offering other hors d'oeuvres, or 4-6 when serving as the primary appetizer.