Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups stuffed with feta, spinach, and herbs for easy Mediterranean appetizers.

# 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
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 - Pinch of fine sea salt
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts
15 - Pinch of smoked paprika

# How-To Steps:

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 for 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, 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.

# Expert Advice:

01 -
  • These crisps bake up in under forty minutes and look like you spent all afternoon fussing over them.
  • The salty feta and bright lemon cut through the richness in a way that makes you reach for just one more.
  • You can prep the filling a day ahead and assemble them right before guests arrive.
  • They work as a fancy appetizer or a quick weeknight snack when you need something more interesting than crackers.
02 -
  • Press the spinach firmly after wilting or the filling will be watery and make the wrappers soggy.
  • Par baking the shells first keeps them crisp even after you add the moist filling and bake again.
  • Do not overfill the cups or the filling will bubble over and stick to the pan.
  • Let the crisps cool for the full five minutes in the tin or they will tear when you try to remove them.
03 -
  • Toast the pine nuts in a dry skillet for a minute before sprinkling them on top, it brings out their nutty sweetness.
  • If the wonton wrappers crack as you press them into the tin, brush them with a little water to soften them first.
  • Use a small offset spatula or butter knife to gently lift the crisps out of the tin without tearing the delicate edges.
  • Taste the filling before you spoon it into the shells and adjust the salt, lemon, or herbs to your preference.
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