Mediterranean Spinach and Feta Crisps (Printable Page)

Crispy wonton cups filled with feta, spinach, lemon zest, and Mediterranean herbs. Perfect appetizer bites.

# 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 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill
11 - ¼ 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 - Pinch of smoked paprika (optional)

# Step-by-Step Guide:

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 2–3 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 oven and bake for 8–10 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 -
  • Each crisp delivers restaurant-quality flavor with minimal effort, and guests will assume you spent hours in the kitchen.
  • The filling can be prepped a day ahead, so you're never scrambling right before company arrives.
  • They taste just as good at room temperature, which means no frantic reheating between doorbell rings.
02 -
  • Always squeeze the cooked spinach thoroughly or the filling will be watery and leak into the wonton shells, ruining the crisp texture.
  • Par-baking the empty shells is essential, it creates a barrier that keeps the wrapper crunchy even after the filling goes in.
  • If your feta is very salty, taste the filling before adding extra salt, you can always adjust at the end but you can't take it back.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for 2 minutes, shaking the pan constantly, to bring out their buttery richness and prevent them from tasting flat.
  • If you can't find wonton wrappers, cut phyllo dough into 2½-inch squares, layer two per cup with a brush of melted butter between them, and bake as directed.
  • For the crispest results, serve the crisps within an hour of baking, they're still delicious at room temperature but lose a bit of crunch as they sit.
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