Save My neighbor handed me a crumpled wonton wrapper one Saturday morning and said, Try this with spinach and feta. I was skeptical at first, but within an hour my kitchen smelled like a sun-drenched Greek taverna. The contrast between the shatteringly crisp golden cups and the creamy, herb-flecked filling hooked me instantly. Now I make these crisps whenever I need something impressive that doesn't require an engineering degree.
I brought these to a potluck once, stacked on a white platter with a dusting of paprika, and they vanished before the main course even appeared. A friend cornered me by the salad table, demanding the recipe. She swore she tasted lemon and something herbal she couldn't name, and I realized that surprise factor, that little mystery in every bite, is what makes these crisps irresistible.
Ingredients
- Wonton wrappers: These thin squares crisp up like delicate pastry shells, turning golden and flaky in minutes without any tricky folding or layering.
- Extra-virgin olive oil: A generous brush of good olive oil gives the wrappers a rich, toasted flavor and helps them hold their cup shape as they bake.
- Shallot: Milder and sweeter than onion, shallots melt into the filling and add a subtle aromatic backbone without overpowering the feta.
- Garlic: Just two cloves, minced fine, release their fragrance in seconds and tie all the Mediterranean flavors together.
- Fresh baby spinach: It wilts down dramatically, so don't skimp on the initial volume, and always squeeze out the excess moisture or your filling will turn soggy.
- Feta cheese: Crumbled feta brings briny, tangy punch and a creamy texture that balances the earthy spinach perfectly.
- Ricotta cheese: Optional but worth it, ricotta smooths out the filling and keeps it moist without making it heavy.
- Lemon zest: Fresh zest brightens every bite with a citrus spark that cuts through the richness of the cheese.
- Dried oregano and dill: These herbs whisper Greece, adding herbal warmth and a hint of anise that feels unmistakably Mediterranean.
- Black pepper and sea salt: Freshly ground pepper adds gentle heat, while a pinch of salt enhances the feta without overwhelming it.
- Fresh parsley: A final sprinkle of parsley keeps the filling vibrant and adds a touch of green freshness.
- Sesame seeds or toasted pine nuts: A scattering on top adds texture and visual appeal, making each crisp look as elegant as it tastes.
- Smoked paprika: Just a pinch delivers a subtle smoky note and a pop of color that makes the platter Instagram-ready.
Instructions
- Preheat and Prep the Tin:
- Heat your oven to 375 degrees F and lightly brush each cup of your mini muffin tin with olive oil. This ensures the wonton shells release cleanly and develop a gorgeous golden crust.
- Form the Cups:
- Press one wonton wrapper into each cup, smoothing the bottom and sides so they form neat little vessels, then brush the exposed edges with more olive oil. The oil helps them crisp evenly and adds rich flavor.
- Par-Bake the Shells:
- Slide the tin into the oven and bake for 5 minutes until the wrappers just start to turn golden and hold their shape. Let them cool slightly before filling so they don't get soggy.
- Sauté the Aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat, add the shallot, and cook for 2 minutes until soft and translucent. Toss in the garlic and stir for 30 seconds until the kitchen smells irresistible.
- Wilt the Spinach:
- Add the chopped spinach in handfuls, stirring as it collapses, and cook until most of the moisture evaporates, about 2 to 3 minutes. Transfer the mixture to a paper-lined bowl and press gently to squeeze out any remaining liquid, then let it cool for a couple of minutes.
- Mix the Filling:
- Combine the drained spinach, crumbled feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley in a bowl. Stir until everything is evenly distributed and the filling looks creamy and cohesive.
- Fill the Shells:
- Spoon a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton cup, mounding it just to the top. Don't overfill or the mixture might spill over as it bakes.
- 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 set. The aroma will tell you when they are ready.
- Cool and Transfer:
- Let the crisps cool in the pan for 5 minutes, then carefully lift each one onto a wire rack. They will firm up as they cool and become easier to handle.
- Garnish and Serve:
- Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika for color and crunch. Serve warm or at room temperature.
Save One evening I served these at a small dinner party, and a guest who claimed to hate spinach reached for a third crisp without realizing what she was eating. When I told her, she laughed and said the lemon and feta must have worked some kind of magic. That moment reminded me that good food has a way of changing minds, one crispy, golden bite at a time.
Make Ahead Magic
You can prepare the spinach-feta filling up to a day in advance and store it covered in the fridge. When you are ready to serve, simply fill the pre-baked shells and pop them in the oven. This trick saves precious time when you are juggling appetizers, drinks, and conversation all at once.
Swaps and Twists
If you cannot find wonton wrappers, cut phyllo dough into small squares and layer two pieces in each muffin cup for a similar flaky effect. For a flavor twist, fold in chopped sun-dried tomatoes or kalamata olives to add pops of tangy sweetness or briny depth. Either addition will make the filling even more memorable.
Serving Suggestions
These crisps shine on a platter alongside hummus, roasted red peppers, and marinated artichokes for a full Mediterranean spread. They also pair beautifully with a crisp white wine or a sparkling rosé that echoes the bright, herbal notes. Arrange them on a tiered stand for a party-ready presentation that looks as good as it tastes.
- Serve warm for maximum crunch and melt-in-your-mouth filling contrast.
- Pair with a drizzle of tzatziki or a squeeze of fresh lemon for extra zing.
- Store leftovers in an airtight container and reheat briefly in a hot oven to restore crispness.
Save Once you taste that first crisp, golden and warm with creamy feta peeking through, you will understand why these little cups disappear so fast. Keep the recipe handy, because everyone will ask for it.
Recipe FAQs
- → Can I make these ahead of time?
Yes! Prepare the spinach-feta filling up to 1 day in advance and store covered in the refrigerator. Fill and bake the wonton cups just before serving for optimal crispness.
- → What can I substitute for wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully. Brush with olive oil and press into muffin tins similarly to wonton wrappers for equally crispy results.
- → How do I prevent soggy bottoms?
Pre-bake the empty wonton shells for 5 minutes to set their structure. Also, squeeze excess moisture from wilted spinach before mixing with cheeses to ensure the filling stays firm.
- → Can I freeze these crisps?
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 crispness before serving.
- → What variations work well?
Add chopped sun-dried tomatoes, kalamata olives, or roasted red peppers to the filling. Substitute fresh basil for parsley, or try adding a pinch of red pepper flakes for subtle heat.
- → How many servings does this yield?
This makes 24 crisps, which translates to about 8-12 appetizer servings depending on what else you're serving. They're substantial enough that 2-3 per person feels satisfying.