Mediterranean Spinach and Feta Crisps

My neighbor showed up at my door one evening with a tray of something golden and steaming, barely wrapped in foil. She'd been experimenting with leftover wontons and a bag of spinach that was about to turn, and what she handed me was so good I stood there eating three before I even said thank you. The edges were shatteringly crisp, the filling warm and tangy, and I knew immediately I had to learn how to make them myself.

I made these for a small dinner party last spring, and by the time I brought out the main course, half the tray had already disappeared. One friend kept circling back to the kitchen, pretending to refill her wine while sneaking another crisp. She finally admitted she'd eaten six and asked if I could text her the recipe before she left.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in a muffin tin and hold their shape without going soggy, and I always keep a pack in the freezer for last minute appetizers.
• Extra virgin olive oil: Brushing the wrappers with good olive oil gives them a golden color and keeps them from sticking to the pan.
• Shallot: Milder and sweeter than onion, it melts into the filling without overpowering the delicate feta.
• Garlic: Two cloves add just enough warmth without turning sharp, especially when you cook them only until fragrant.
• Baby spinach: It wilts down fast and has a tender texture that blends smoothly with the cheese.
• Feta cheese: The salty, tangy backbone of the filling, crumbled so it distributes evenly in every bite.
• Ricotta cheese: Optional, but it makes the filling creamier and mellows the sharpness of the feta.
• Lemon zest: A teaspoon brightens the whole filling and cuts through the richness in a way lemon juice alone cannot.
• Dried oregano: Classic Mediterranean herb that ties the spinach and feta together.
• Dried dill: Adds a subtle herbal note that pairs perfectly with feta, or use fresh if you have it.
• Black pepper: Freshly ground pepper gives a gentle bite that wakes up the creamy filling.
• Sea salt: Just a pinch, because feta is already salty and you can always add more at the end.
• Fresh parsley: Stirred in at the end for a pop of color and a clean, grassy note.
• Sesame seeds or toasted pine nuts: Optional garnish that adds crunch and a hint of nuttiness.
• Smoked paprika: A light dusting gives a subtle smoky finish that makes them look and taste more complex.

Instructions

Preheat and prep the tin:

Set your oven to 375 degrees and brush each cup of a mini muffin tin with olive oil so the wrappers release easily after baking. Use a pastry brush and get into the corners.

Form the wonton cups:

Press one wrapper into each cup, smoothing the bottom and sides, then brush the exposed edges with more oil. This double layer of oil helps them turn golden and crisp.

Par bake the shells:

Bake the empty cups for five minutes until they just start to color and hold their shape. Let them cool slightly while you make the filling.

Sauté the aromatics:

Warm a teaspoon of olive oil in a skillet over medium heat, add the shallot, and cook for two minutes until soft. Toss in the garlic and stir for thirty seconds until it smells amazing.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring until it collapses and most of the moisture cooks off, about two to three minutes. Transfer to a paper lined bowl and press gently to squeeze out extra liquid, then let it cool for a couple of minutes.

Mix the filling:

Combine the drained spinach, feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley in a bowl. Stir until everything is evenly distributed and the mixture holds together.

Fill the shells:

Spoon a heaping teaspoon of filling into each par baked cup, packing it gently so it reaches almost to the top. The filling will set as it bakes.

Bake until golden:

Return the filled tin to the oven and bake for eight to ten minutes, until the wrapper edges are deep golden and the filling is hot and slightly set. Watch them closely in the last few minutes.

Cool in the pan:

Let the crisps rest in the tin for five minutes so they firm up and release cleanly. Transfer them carefully to a wire rack to cool just slightly before serving.

Garnish and serve:

Sprinkle with sesame seeds, toasted pine nuts, or a pinch of smoked paprika right before you bring them out. Serve warm or at room temperature.

Save

The first time I served these at a potluck, someone asked if I'd ordered them from a caterer. I laughed and told her they were just wontons and spinach, but she shook her head and said they tasted like something from a restaurant. That moment made me realize how much a little lemon zest and good feta can elevate the simplest ingredients into something that feels special.

Making Them Ahead

You can make the spinach and feta filling up to a day before and keep it covered in the fridge. I like to par bake the wonton shells the morning of a party, then fill and finish baking them just before guests arrive so they come out of the oven warm and crisp. If you need to reheat them, a few minutes in a hot oven works better than a microwave, which makes the wrappers chewy.

Serving Suggestions

These crisps are perfect on their own, but I sometimes serve them with a small bowl of tzatziki or a drizzle of balsamic glaze for dipping. They pair beautifully with a crisp white wine or a sparkling water with lemon, and they look elegant arranged on a platter with fresh herbs tucked around the edges. I have also packed them in a container for picnics, and they hold up surprisingly well at room temperature.

Variations and Substitutions

If you cannot find wonton wrappers, cut phyllo dough into squares and layer two sheets per cup for a flakier texture. You can swap the spinach for kale or Swiss chard, just be sure to cook it down well and squeeze out the moisture. For a richer filling, stir in a tablespoon of cream cheese or mascarpone, and if you want a little heat, add a pinch of red pepper flakes to the spinach as it cooks.

• Try adding chopped sun dried tomatoes or a few kalamata olives to the filling for extra Mediterranean flavor.
• Swap ricotta for goat cheese if you want a tangier, creamier bite.
• Use fresh dill and parsley instead of dried herbs for a brighter, more vibrant finish.

Save

Every time I pull these out of the oven, I am reminded that the best appetizers are the ones that disappear before you finish pouring drinks. I hope these crisps become your go to for entertaining, because they are easy enough for a Tuesday and impressive enough for any occasion.

Recipe FAQs

→ Can I make these ahead of time?

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 best texture and freshness.

→ What can I substitute for wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully. Press into muffin tins and brush with oil before baking for similar crispy results.

→ How do I prevent soggy bottoms?

Pre-bake the empty wonton shells for 5 minutes to set the structure. Squeeze excess moisture from cooked spinach using paper towels before mixing with cheese.

→ Can I freeze these crispy treats?

Yes—freeze baked, cooled cups in a single layer, then transfer to airtight containers. Reheat at 350°F for 5-8 minutes to restore crispness.

→ What other fillings work well?

Try adding chopped sun-dried tomatoes, kalamata olives, roasted red peppers, or artichoke hearts to the spinach mixture for varied Mediterranean flavors.