Mediterranean Spinach Feta Crisps (Printable Version)

Golden wonton cups filled with feta, spinach, lemon, and herbs for crispy Mediterranean bites.

# What You 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 - Fine sea salt to taste
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts, optional
15 - Smoked paprika, optional

# How To Make It:

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 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 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 Tips:

01 -
  • They look like you spent an hour folding dough, but the wonton wrappers do all the work in minutes.
  • The spinach wilts down to almost nothing, so you can sneak greens into a party without anyone noticing.
  • Feta and lemon zest create that salty-bright punch that makes people reach for seconds before they finish the first.
  • You can prep the filling a day ahead and fill the cups right before guests arrive, so you're not sweating over the stove when the doorbell rings.
02 -
  • Don't skip pressing the cooked spinach with paper towels; the extra moisture will make the filling weep and turn the wonton shells soggy before you can serve them.
  • Par-baking the empty shells for 5 minutes is essential; it sets the structure so the wrappers hold their shape and stay crisp even after you add the wet filling.
  • Taste the filling before you fill the shells; feta varies wildly in saltiness, and you might not need any extra salt at all.
03 -
  • Use a pastry brush to apply the olive oil evenly to the wonton wrappers; your fingers will tear the delicate dough and leave bald spots that burn.
  • Press the spinach mixture firmly into each cup so it holds together when you bite into it; loose filling falls apart and makes a mess on the plate.
  • Toast the pine nuts in a dry skillet for 2 minutes before sprinkling them on top; the extra nuttiness is worth the minute of attention.
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