Mediterranean Spinach and Feta Crisps (Printable)

Crispy golden cups filled with creamy spinach and feta, brightened with lemon zest and Mediterranean herbs for irresistible party appetizers.

# 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 for extra creaminess
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill or 1 teaspoon minced fresh dill
11 - 1/4 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 Make It:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup. Brush exposed edges with the remaining tablespoon of 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.

# Helpful Tips:

01 -
  • Each bite delivers restaurant-quality flavor with barely any fuss, perfect when you want to look like a culinary genius without breaking a sweat.
  • The wonton cups hold their shape beautifully and can be prepped ahead, so you can focus on guests instead of hovering over the oven.
02 -
  • Always press the cooked spinach firmly to remove excess moisture, or your filling will turn the crisp wrappers soggy and limp.
  • Par-baking the wonton shells first keeps them sturdy enough to hold the creamy filling without collapsing during the final bake.
03 -
  • Use a pastry brush to coat every edge of the wonton wrappers evenly, ensuring uniform golden color and preventing dry spots.
  • Taste the filling before spooning it into the shells and adjust salt or lemon zest to your preference, since feta saltiness can vary by brand.
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